You Will Need:
1 Cup chopped green onions, divided
1 Cup sour cream
1/2 Cup mayonnaise
1/4 Cup white wine vinegar
4 teaspoons dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer potatoes
2 Cups cooked fresh peas or one 10-ounce package, frozen, thawed
1 1/2 Cups crumbled blue cheese
1 teaspoon Paprika
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl.
Cover and chill dressing.
Place all potatoes in large saucepan.
Add enough water to cover by 1 inch.
Sprinkle with salt.
Bring to a boil.
Reduce heat to medium and boil until tender (about 10-15 minutes).
Drain and cool to room temperature.
Cut potatoes into 1/2 inch thick slices and place in large bowl.
Add dressing, peas, and blue cheese — toss gently.
Cover and chill at least 2 hours and up to one day.
Sprinkle salad with paprika and remaining green onions before serving.