"Blue" Ribbon Potato Salad

Blue cheese potato salad?! Sure! With always-good Wisconsin dairy products, you could make almost anything into a dairy dish. And this one is both rich and mellow ... a real picnic hero-maker!

Serves: 6

Cooking Time: 5 min

Ingredients

• 1 1/2 to 2 pounds potatoes (2 to 3 large potatoes), cooked and cut into 3/4-inch cubes to yield 4 cups
• 1 cup diced celery
• 1/2 cup sliced scallions
• 1 1/4 cups sour cream
• 2 tablespoons minced fresh parsley
• 2 tablespoons white wine vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (3 ounces) crumbled blue cheese

Instructions

1. In a large bowl, combine the potato cubes, celery, and scallions; set aside.
   
   
2. In a medium-sized bowl, combine the sour cream, parsley, vinegar, celery seed, salt, and pepper; mix well. Stir in the blue cheese. Pour over the potato mixture and toss lightly. Chill and serve.