Potato and Celery Salad with Blue Cheese Dressing

• 2 lbs boiling potatoes, quartered lengthwise and cut into 3/4 inch slices
• 14 cup white vinegar
• 2 stalks celery, chopped fine
• 34 cup thinly-sliced radish
• 34 cup thawed frozen corn
• 3 scallions, minced
• 4 ounces blue cheese, crumbled
• 1 large egg
• 1 clove garlic, chopped
• 12 teaspoon Worcestershire sauce
• 18 teaspoon cayenne
• 3 tablespoons olive oil

1. Steam potatoes, covered, 8-10 minutes, or until just tender.
2. Transfer to a bowl.
3. Toss with 2 tblsps of the vinegar and salt to taste and let cool.
4. Add celery, radishes, corn, scallions and chill, covered, for 1 hour, or until cold.
5. In blender or processor, puree cheese with egg (I get eggs from the village that I can trust, but you may want to soft-boil yours), 2 tblsps vinegar, garlic, Worcestershire Sauce and cayenne; add oil in a thin stream and blend until dressing is emulsified.
6. Chill, covered, for 1 hour.
7. Pour over salad, toss, and season.
8. (can be made 1 day ahead).

boiling potatoes, white vinegar, stalks celery, radish, corn, scallions, blue cheese, egg, clove garlic, worcestershire sauce, cayenne, olive oil

Taken from www.food.com/recipe/potato-and-celery-salad-with-blue-cheese-dressing-66043 (may not work)