Blue Cheese Potato Salad

• 5 pounds red new potatoes
• 1/2 cup dry white wine
• Salt and freshly ground pepper
• 1 1/4 cups mayonnaise
• 1 1/4 cups sour cream
• 2 1/2 tablespoons Dijon mustard
• 2 1/2 tablespoons cider vinegar
• 1/2 pound blue cheese, crumbled
• 5 green onions, minced
• 1 1/2 cups chopped celery

1. Place potatoes in large pot.
2. Cover with cold water.
3. Boil until tender.
4. Drain.
5. Cool slightly.
6. Peel potatoes.
7. Cut into 1-inch pieces.
8. Transfer to large bowl.
9. Add wine, season with salt and pepper and toss to coat.
10. Cool.
11. Combine all remaining ingredients.
12. Mix with potatoes.
13. Adjust seasoning.
14. (Can be prepared 1 day ahead.
15. Cover and refrigerate.
16. Let stand 30 minutes at room temperature before serving.)

red new potatoes, white wine, salt, mayonnaise, sour cream, mustard, cider vinegar, blue cheese, green onions, celery

Taken from www.epicurious.com/recipes/food/views/blue-cheese-potato-salad-2039 (may not work)