Red, White, and Blue Potato Salad (Picnic in the Park- Year Two: Volume 4; July, 2011)

Prep time: 20 min
Cook time: 10- 15 min
Chill time: 2- 24 hours
Ready in: 2- 24 hours, 30- 35 min
Serves: 8

Ingredients:
DRESSING:
1 c. green onions- chopped
1/2 c. sour cream
1/4 c. mayonnaise
2 c. white wine vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

SALAD:
1/2 lb. small, red-skinned potatoes- unpeeled
1/2 lb. small, purple or blue potatoes- unpeeled
1/2 lb. small white creamer potatoes- unpeeled
1 c. peas
3/4 c. blue cheese- crumbled
Paprika

Directions:
- Whisk 1/2 c. green onions and remaining dressing ingredients in medium bowl
- Cover and chill
- Place all potatoes in large saucepan, add enough water to cover by 1", sprinkle with salt, and bring to boil
- Once boiling, reduce heat to medium and boil until tender, 10- 15 minutes
- Cut potatoes into 1/2" thick slices and place in large bowl
- Add dressing, peas, and blue cheese and toss gently
- Cover and chill at least 2 hours and up to 1 day
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions just before serving


*I found recipe here