Blue Cheese Potato Salad

Serving Size : 1
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----Mix together-----
2 bunches green onions -- washed and chopped
5 stalks celery -- chopped
1/2 cup fresh dill -- chopped
1 cup mayonnaise [224 g]
1 cup sour cream [224 g]
2 teaspoons lemon juice
Salt and pepper to taste

---Add about-----
1/2 cup crumbled blue cheese -- to 3/4, and mix well [up to 150 g]

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.