2 lb Red skinned potatoes

1 tb Celery salt

1/2 c Green onion stems; cut up

1 tb Ground black pepper

2 c Sour cream

1/4 c Crumbled blue cheese

1 pn Dried celery leaves

Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned.