2 1/2 - 3 lbs. sm. red new potatoes, in their skins
3 tbsp. white wine vinegar
1/2 c. chopped fresh dill
1/2 c. chopped scallions
1 1/2 c. diced celery
1 c. sour cream
1/2 c. mayonnaise
8-10 slices prosciutto ham, cut into bits
1/4 - 1/2 c. crumbled blue cheese

In large pot of salted boiling water, cook potatoes until tender. Drain and quarter. Sprinkle potatoes with vinegar while still warm. Set aside. In separate bowl, combine dill, scallions, celery, sour cream, mayonnaise, prosciutto and blue cheese. Pour dressing over potatoes and toss to coat. Refrigerate 3 to 4 hours. Serves 8.