I've been making this occasionally for several years. It's easy, creamy, and flavorful, and cooks in one skillet. That makes it pretty much perfect in my book.
I don't always have red potatoes, so I just use ordinary Russets which I usually peel. I also sometimes use a spicy mustard instead of the Dijon. Either way, it turns out really good.
Of course, since it was a recipe from an American Heart Association cookbook, the original recipe called for low sodium chicken broth and reduced-fat, reduced-sodium cream of chicken soup. I don't buy those and am not convinced they're any 'healthier' than the regular kind, so I don't use them. Feel free to substitute the kind you usually use.