4        large potatoes, peeled and cubed
1/2     cup chopped celery
1/2     cup sliced water chestnuts
1/2     cup chopped scallions
2        tablespoons minced parsley
Salt and pepper to taste
1/2     teaspoon celery seed
I        cup sour cream
2        4 ounces blue cheese, crumbled
3        tablespoons white wine Vinegar

Boil potatoes until they are just tender. Drain. Combine with celery, water chestnuts, scallions, parsley, salt, pepper and celery seed.

In separate bowl, combine sour cream, blue cheese and vinegar. Pour over the potato mixture and toss. Chill overnight.  ~