Blue Cheese Potato Salad



Yield: 8 servings

2 1/2 pounds - Red potatoes, cubed & unpeeled
1/2 cup - Purple onion, diced
1/2 cup - Celery, diced
1/4 cup - Fresh chives, diced
3/4 cup - Sour cream
1/3 cup - Buttermilk
1/4 teaspoon - Salt
1/2 teaspoon - Pepper
1 1/2 teaspoons - Cider vinegar
2 ounces - Crumbled blue cheese

Place potatoes in a dutch oven.
Cover with water and bring to a boil.
Cook 8 minutes or until tender.
Drain and place in a large bowl.

Add onion, celery, and chives; toss gently.
Combine sour cream and next 4 ingredients; stir well.
Stir in blue cheese.
Pour over potato mixture; toss gently to coat.

Cover and chill.

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