2 pounds red salad potatoes, cooked and cut
1 1/2 cups sour cream
1/8 ounce fresh parsley, chopped
1/8 cup tarragon vinegar
1/2 tablespoon celery seed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 pound Black River Bleu Cheese
3 stalks celery, diced
3 green onions, chopped
Place the potatoes in a pot and cover with salted water. Cook on medium-heat and simmer until soft. Drain and cool the potatoes.
In a non-reactive bowl, place sour cream, parsley, vinegar, celery seed, salt, white pepper and bleu cheese. Mix well.
Place cooled chopped potatoes in a bowl with celery and scallions. Pour the bleu cheese dressing over and mix. Refrigerate for 2 hours for best flavor.