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1. Add 1 teaspoon salt to a large boiling pot of water.
2. Place potatoes in the boiling pan and cover.
3. Make sure the potatoes are covered.
4. Reduce heat.
5. Cover and cook for 15-20 minutes or until tender.
6. Drain in a colander.
7. Let stand until cool enough to handle or refrigerate overnight.
8. Peel and cube potatoes into about 1 inch cubes.
9. In a large bowl, toss the potatoes, onions and celery.
10. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed.
11. Pour over potato mixture.
12. Toss to coat.
13. Sprinkle with blue cheese.
14. Cover and refrigerate for several hours before serving.
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