True Blue Potato Salad
2 1/2 lbs. small red potatoes, cooked and cubed
3/ C. chopped green onions
3/4 C. chopped celery
3/4 C. sour cream
1/4 C. mayonnaise
2 T. fresh minced parsley
1 T. white wine vinegar or cider vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1/2 C. crumbled blue cheese
In a large bowl, toss the potatoes, onions and celery.
In a small bowl, combine the sour cream, mayo, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture. Toss to coat. Sprinkle with blue cheese.
Cover and refrigerate for several hours before serving.