4 oz Point Reyes Bay Blue, crumbled (reserve some for garnish)
Salt & Pepper
Instructions
Cut potatoes into quarters and boil in salted water until cooked enough to be easily pierced with a fork. Drain, rinse with cold water and set aside.
In a small bowl, combine mayonnaise, sour cream, Dijon mustard and cider vinegar, whisking to combine.
Add potatoes, celery, red onion, scallions and Bay Blue to a mixing bowl. Toss with enough dressing to evenly coat the veggies. Season with salt and pepper, to taste. Top with reserved Bay Blue and serve.
