2 1/2 pounds red potatoes, small, cooked and cubed
3/4 cup chopped green onions
3/4 cup chopped celery
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar, or cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese (2 ounces)
In a large bowl, toss the potatoes, onion and celery.
In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat.Sprinkle with blue cheese.
Cover and refrigerate for several hours before serving.