Blue Cheese Potato Salad

Serves 8

Place potatoes in a dutch oven.
Cover with water and bring to a boil.
Cook 8 minutes or until tender.
Drain and place in a large bowl.

Add onion, celery & chives; toss gently.
Combine sour cream & next 4 ingredients; stir well.
Stir in blue cheese.
Pour over potato mixture; toss gently to coat.

Cover and chill.