John's potato salad

Yield: 1 Batch

Measure Ingredient
2 pounds Red skinned potatoes
1 tablespoon Celery salt
½ cup Green onion stems; cut up
1 tablespoon Ground black pepper
2 cups Sour cream
¼ cup Crumbled blue cheese
1 pinch Dried celery leaves

Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving.

Made by John Harned, Summer 1992. Posted by Cathy Harned.

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