Blue Cheese Potato Salad - 13 WTHR Indianapolis

• 2 1/3 pounds potatoes, cooked, peeled & sliced  (can use any type of potato)
• ¾ cup scallions, finely chopped
• ¾ cup celery, finely chopped
• ¾ cup sour cream (lowfat is okay!)
• ¼ cup mayonnaise
• 2 Tablespoons fresh parsley, finely chopped
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• 1/3 teaspoon celery seed
• ¾ cup crumbled blue cheese

Mix everything together & chill before serving.