Red, White, and Blue Potato Salad

I've heard that Sweet Tomatoes restaurant makes a potato salad like this. That's a little disappointing because I thought Joe and I made up this recipe. Oh well. I'm extremely picky about potato salad (I really like my own recipe), but changing it up with red potatoes and blue cheese is pretty awesome, too.

If you happen to find some specialty blue potatoes at a Farmer's Market, throw them right in there. You can't get enough of the holiday colors around Independence Day, can you?

Ingredients

2 pounds of small red potatoes (use the new potatoes if you can find them, they are smaller than a golf ball)

1/2 cup chopped red onion

½ cup chopped celery

1/3 cup crumbled blue cheese

1/2 cup mayonnaise

1 tsp Coleman’s dry mustard

Salt and pepper to taste

Instructions

Wash potatoes and cut them into bite-sized pieces. Put them in a covered bowl in the microwave and cook until tender (the mircrowave will preserve more of the pretty red color than if you boil them).

Cool in the refrigerator. Stir together the rest of the ingredients, then mix it into the potatoes. I like to serve my potato salad at room temperature, but if you like it col or you're worried about the mayonnaise problem, chill it until you're ready to serve.

Serves 4-6.