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Red, White, And Blue Potato Salad


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2 pounds small red-skin potatoes (unpeeled), washed and boiled

1 bunch green onions, sliced, saving the tops for garnishing

1 can water chestnuts (drained), diced

8 ounces blue cheese, crumbled

10 ounces sour cream

1/2 cup white-wine vinegar

1 tablespoon celery seed

1 tablespoon dillweed

Salt and pepper to taste

paprika (optional)

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