Blue Cheese Potato Salad
5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound blue cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery
Place potatoes in large pot. Cover with cold water. Boil until tender. Drain.
Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl.
Add wine, season with salt and pepper and toss to coat. Cool.
Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be
prepared 1 day ahead. Cover and refrigerate. Let stand
30 minutes at room temperature before serving.