Blue Cheese Potato Salad

• 2-1/2 pounds red potatoes (about 7 medium), cut into 3/4-inch pieces
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2 hard-boiled large eggs, finely chopped
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 1/4 cup chopped sweet pickles
• 2 green onions, finely chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup blue cheese salad dressing
• 1/2 teaspoon celery seed

1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl.
2. Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.

red potatoes, red wine vinegar, hot pepper, salt, ground pepper, eggs, red onion, celery, sweet pickles, green onions, sour cream, mayonnaise, blue cheese salad dressing, celery

Taken from www.tasteofhome.com/recipes/blue-cheese-potato-salad/ (may not work)