Red, White and Blue Potato Salad

I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.

• Ready In: 2 hrs 20 mins
• Yields: 4-6 cups

Ingredients

• 2  lbs small potatoes
• 3⁄4 cup  chopped green onion, divided
• 2⁄3 cup sour cream
• 1⁄3 cup mayonnaise
• 3  tablespoons white wine vinegar
• 3  teaspoons stone ground mustard
• 1 1⁄2 teaspoons sugar
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground pepper
• 2 -3  ounces blue cheese, crumbled

Directions

1. Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
2. Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
3. Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
4. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
5. Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
6. Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
7. Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.