Christina's Blue Cheese Potato Salad

from Ann Poulson

1 1/2 pound small or medium waxy potatoes, left whole
5 Tb olive oil
1 bunch green onions, trimmed
2 Tb vinegar (preferably apple cider vinegar)
salt and freshly ground pepper
2 celery ribs, chopped (about one cup)
4-6 oz blue cheese

Cook potatoes in boiling water until tender when pierced with a paring knife (about 30 minutes)Drain, set aside to cool,
Meanwhile, heat oil in a large skillet. Mince green onions, add to skillet. Cook briefly over medium heat, just to soften the onions, about 3 minutes. Remove from heat.
When potatoes are cool enough to handle, cut them into bite-sized pieces. Toss them in a medium-sized bowl with the vinegar.
Season generously with salt and pepper and toss again.Drizzle with onion-oil mixture and toss to coat, then add celery and blue cheese and toss gently.
Serve hot, warm, or at room temperature.