Blue Cheese Potato Salad



2 ½ lbs unpeeled red potatoes

¼ cup dry white wine

½ cup mayonnaise

½ cup sour cream

1 ½ tablespoon Dijon mustard

1 ½ tablespoon cider vinegar

4 ounces blue cheese, crumbled

3 green onions, finely chopped

1 cup coarsely chopped celery


Boil potatoes until just tender when pierced with a fork. Don’t overcook. Drain and cool to room temperature. Cut into bite-sized pieces and place in a large bowl. Add wine and season with salt and pepper to taste. Let stand until wine is absorbed. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, blue cheese, green onions and celery. Add to potatoes and stir well. Let stand at room temperature 30 minutes before serving.