True-Blue Potato Salad - cooking recipe

Ingredients

2 1/2 lbs small red potatoes
3/4 cup green onion, chopped
3/4 cup celery, chopped
3/4 cup fat free sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons fresh parsley, minced
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup blue cheese, crumbled

Preparation

Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. 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.