- 5 lbs red new potatoes (2.3 kg)
- ½ cup dry white wine (120 ml)
- Salt and freshly ground pepper
- ½ cup mayonnaise (110 g)
- ½ cup sour cream (112 g, 120 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon cider vinegar (15 ml)
- 1 lb blue cheese, crumbled (460 g)
- 5 green onions, minced
- 1½ cups chopped celery (150 g)
- Place potatoes in a large pot with cold water. Cover and boil until tender. Drain well and set aside to cool.
- Peel potatoes. Cut into 1-inch pieces and place into large bowl.
- Add the wine, season with salt and pepper and toss to coat potatoes.
- Combine all the remaining ingredients. Mix well with potatoes and adjust seasoning.
- Cover and refrigerate for 30 minutes to an hour.
- Serve and enjoy!