| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Bon Appetit June 1990
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