Blue Cheese Potato Salad
INGREDIENTS
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
PREPARATION
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.