Ingredients

• 8 medium potatoes (Gold Yukon are recommended)
• 1/2 cup chopped celery
• 2 tablespoons chopped parsley
• 3 stalks green onions and tops, chopped
• 2 1/2 teaspoons salt
• 1/4 teaspoon coarse ground pepper
• 1 pint sour cream
• 4 oz. blue cheese, crumbled
• 1/4 cup wine vinegar

Directions

Boil potatoes until just tender (about 25 minutes). Allow potatoes to cool, then peel and cut into bite-size cubes. Transfer potato chunks to a large mixing bowl and add celery, parsley, onions, salt and pepper.

In a small mixing bowl, bowl combine sour cream, blue cheese and wine vinegar and mix until thoroughly combined. Pour blue cheese mixture over potatoes and gently mix until thoroughly combined. Chill in refrigerator for several hours before serving. If desired, garnish with sprigs of parsley, radish roses and/or hard-cooked egg slices.