Blue cheese potato salad

Yield: 1 Servings

Measure Ingredient
5 stalks celery -- chopped

: Mix together-----

2 bn green onions -- washed and : chopped

½ c fresh dill -- chopped

1 c mayonnaise

1 c sour cream

2 ts lemon juice

: Salt and pepper to taste : Add about-----

½ c crumbled blue cheese -- to ¾ and mix well

Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing. Then, toss dressing with about 5 pounds of cooked, cut potatoes, more salt, and a little vinegar. I use small red potatoes, and then cut them into quarters or sixths if they are larger. I cut them first and then cook them, just until they are done, and then rinse them in cold water to stop cooking. Then I usually toss them with a little vinegar and salt - remember, potatoes SOAK up salt.

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