true blue potato salad

close to the unbelievable potato salad we had at the Jack Sprat Cafe in Raleigh, North Carolina!

Ingredients:

2 1/2 lbs small red potatoes
3/4 cup green onion, chopped3/4 cup celery, chopped3/4 cup fat free sour cream1/4 cup reduced-fat mayonnaise2 tablespoons fresh parsley, minced1 tablespoon white wine vinegar1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon celery seed1/2 cup blue cheese, crumbled

Directions:

1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.

2. In a large bowl, toss the potatoes, onions and celery. 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 for several hours before serving.