A delightful twist on the classic potato salad, featuring creamy blue cheese and a tangy dressing.
Cook the potatoes in boiling water until tender, then drain and let cool slightly.
Cut the potatoes into even sizes to ensure they cook uniformly.
Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
Cut the potatoes while they are still warm to help them absorb the dressing.
Pour the white wine over the warm potatoes and season with salt and pepper. Toss gently to combine.
The warm potatoes will absorb the wine, enhancing their flavor.
In a separate bowl, mix together the mayonnaise, sour cream, mustard, vinegar, and blue cheese until smooth.
Adjust the amount of blue cheese to your taste preference.
Pour the dressing over the potatoes and toss gently to coat evenly.
Be gentle when mixing to avoid breaking the potatoes.
Sprinkle the green onions and celery over the salad as a garnish.
Add the toppings just before serving for a fresh crunch.
Serve the salad chilled or at room temperature and enjoy.
This salad pairs well with grilled meats or as part of a picnic spread.
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