TRUE-BLUE POTATO SALAD

TRUE-BLUE POTATO SALAD
"Blue cheese makes this a deliciously different
potato salad"

5 lbs. small red potatoes
1-1/2-cups chopped green onions
1-1/2 –cups chopped celery
1-1/2-cups reduced-fat sour cream
½-cup reduced-fat mayonnaise
¼-cup minced fresh parsley
2 Tbsp. white wine vinegar
1 Tbsp. salt
½-tsp. pepper
½-tsp. celery seed
1 cup crumbled blue cheese

Place potatoes in a large a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.

In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, 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.

Yield: 16 servings.