Blue Cheese Potato Salad

5 lb Red new potatoes
1/2 c Dry white wine
Salt and freshly ground pepper
1 1/4 c Mayonnaise
1 1/4 c Sour cream
2 1/2 tb Dijon mustard
2 1/2 tb Cider vinegar
1/2 lb Blue cheese; crumbled
5 Green onions; minced
1 1/2 c Chopped celery

Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.

Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Serves 12.

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