Red, White And Blue Potato Salad - cooking recipe

Ingredients

2 lbs small potatoes
3/4 cup chopped green onion, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons white wine vinegar
3 teaspoons stone ground mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 -3 ounces blue cheese, crumbled

Preparation

Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.