Blue Cheese Potato Salad
8 c. potatoes, boiled, peeled and cubed
1/2 c. green onions, chopped
1/2 c. celery, chopped
2 T. fresh parsley, chopped
1/2 c. slivered almonds, toasted 1/2 t. celery seed
2 t. salt
1/4 t. pepper
1/2 c. crumbled blue cheese
2 c. sour cream
1/4 c. white wine vinegar
Combine potatoes, onions, celery, parsley, almonds, celery seed, salt
and pepper in a large serving bowl; set aside.
Mix together blue cheese, sour cream and vinegar in a
small mixing bowl. Pour over potatoes, tossing to coat. Chill overnight.
Serves 8 to 10.