2 lb Red skinned potatoes
1 tb Celery salt
1/2 c Green onion stems; cut up
1 tb Ground black pepper
2 c Sour cream
1/4 c Crumbled blue cheese
1 pn Dried celery leaves
Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned.