Blue Cheese Potato Salad - cooking recipe

Ingredients

6 lbs red potatoes
1/2 cup dry white wine (use white wine, NOT white wine vinegar!)
salt and black pepper
1/2 teaspoon garlic powder (can use more)
1 1/4 cups mayonnaise (do not use salad dressing)
1 1/4 cups sour cream
2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/4 lb blue cheese, crumbled (or to taste, can use more)
6 green onions, chopped
2 celery ribs, finely chopped

Preparation

Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
If possible remove the potato salad from the fridge 30 minutes before serving.
Delicious!