2 bunches green onions — washed and chopped
5 stalks celery — chopped
1/2 cup fresh dill — chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste
1/2 cup crumbled blue cheese — to 3/4, and mix well
Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing.
Then, toss dressing with about 5 pounds of cooked, cooled, cut potatoes, and a little vinegar.
You can use small red potatoes, and then cut them into quarters or sixths if they are larger.
To save time – cut the potatoes first and then cook them, just until they are done, and then rinse them in cold water to stop cooking.