Recipe - Blue Cheese Potato Salad

5 pound Red new potatoes
One half cup Dry white wine
Salt and freshly ground
pepper
1 One fourth cup Mayonnaise
1 One fourth cup Sour cream
2 One half tablespoon Dijon mustard
2 One half tablespoon Cider vinegar
One half pound Blue cheese; crumbled
5 Green onions; minced
1 One half cup Chopped celery

Place potatoes in large pot. Cover with cold water. Boil until tender.
Drain. Cool slightly. Peel potatoes. Cut into 1inch 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.)

Serves 12.

Bon Appetit June 1990

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