- 10 small red potatoes
- 4 ounces crumbled blue cheese
- 3 large Granny Smith apples – peeled, cored and sliced
- 3 green onions, sliced
- 1/2 cup sliced celery
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- salt and pepper to taste
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
- Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.