Categories: Salads, Side dish, Vegetables 
      Yield: 1 batch 
  
      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.