2 pounds small red potatoes, quartered

½ cup mayonnaise

2 tablespoons cider vinegar

½ teaspoon celery seed

½ teaspoon garlic powder

½ teaspoon salt

¼ to ½ teaspoon ground red pepper

2 cups cubed cooked chicken

1 cup chopped celery

¼ cup crumbled blue cheese

Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.

Mix mayonnaise, cider vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.

Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving.

Makes 10 servings.

Nutritional Information Per Serving: About 203 Calories, Fat 11g, Protein 11g, Carbohydrates 15g, Cholesterol 30mg, Sodium 273mg, Fiber 2g