Red, White & Blue Potato Salad 

1 cup chopped green onions, divided 
1 cup sour cream
1/2 cup mayo or Greek yogurt 
1/4 cup white wine or apple cider vinegar 
4 teaspoons Dijon mustard 
2 teaspoons sugar 
2 teaspoons salt 
1 teaspoon black pepper 
1 pound unpeeled red potatoes, cut into 1/2-inch-thick slice
1 pound unpeeled purple potatoes, cut into 1/2-inch-thick slices
1 pound unpeeled yellow or white potatoes, cut into 1/2-inch-thick slices 
1 1/2 cup blue or feta cheese (optional)
Pinch of paprika 

1. Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. 
2. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature. 
3. Add dressing and cheese (optional); toss gently. Cover and chill at least 2 hours and up to 1 day. 
4. Sprinkle potato salad with paprika and remaining 1/2 cup green onion

Adapted from: