2 1/2 lb. small red potatoes, cooked and cubed
3/4 c. chopped green onions
3/4 c. chopped celery
3/4 c. fat-free sour cream
1/4 c. reduced-fat mayonnaise
2 Tbsp. minced fresh parsley
1 Tbsp. white wine vinegar or cider vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1/2 c. (2 oz.) crumbled Blue cheese

In a large bowl, toss the potatoes, onions 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. Yield: 8 servings.