Red, White and Blue Potato Salad
2 pounds of red, white and purple potatoes
3/4 cup chopped green onions, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoon white wine vinegar
3 teaspoon Dijon mustard
1 1/2 teaspoon sugar
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
2 to 3 ounces crumbled blue cheese
Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool.
While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, sugar, salt and pepper. Cover and chill.
Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. (Add additional blue cheese, if desired.) Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.
Analyzed to serve 12. Calories 140, Total Fat 9g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 390mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 2g, Protein 3g, Vitamin C 30%