1-1/4 cups sour cream
2 tablespoons parsley, minced
2 tablespoons tarragon white wine vinegar*
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup (3 ounces) Wisconsin blue cheese, crumbled
4 cups (1-1/2 pounds) cooked red, white and blue potatoes, cubed**
1/2 cup celery, diced
1/2 cup green onion slices
1/2 cup water chestnuts, sliced
Combine sour cream, parsley, vinegar and seasonings; mix well. Stir in crumbled blue.
Combine potatoes, celery, green onions and water chestnuts in a bowl. Add sour cream mixture and toss lightly.
*Can be substituted with 2 tablespoons white wine vinegar mixed with 1/8 teaspoon dried tarragon leaves.
**Recipe can also be made with all red or yellow potatoes.