Blue Cheese-Walnut Potato Salad

• 5 cups water
• 1 teaspoon salt
• 3 large (1 1/2 pounds) red potatoes, washed, cut in half
• 1/2 cup chopped green onions
• 1/2 cup chopped walnuts
• 1/4 cup finely chopped fresh parsley
• 1/4 cup crumbled blue cheese
• 3/4 cup sour cream
• 1 tablespoon sugar
• 3 tablespoons milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Walnut halves, if desired
• Fresh parsley leaves, if desired

1. Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes.
2. Cook over high heat 15-20 minutes or until potatoes are fork tender.
3. Drain; rinse with cold water.
4. Cool slightly; cut into small wedges.
5. Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in bowl.
6. Whisk all remaining ingredients except walnut halves and parsley leaves together in bowl.
7. Pour over potato mixture; toss to coat.
8. Cover; refrigerate at least 2 hours to blend flavors.
9. Garnish with walnut halves and parsley leaves, if desired.

water, salt, red potatoes, green onions, walnuts, fresh parsley, blue cheese, sour cream, sugar, milk, dry mustard, salt, pepper, walnut halves, parsley

Taken from www.landolakes.com/recipe/138/blue-cheese-walnut-potato-salad (may not work)