2-1/2 pounds small red potatoes, cooked and cubed
3/4 cup chopped green onion
3/4 cup chopped celery
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh parsley, minced
1 tablespoon cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese
Toss the potatoes, onions and celery in a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate before serving.