Blue Cheese Potato Salad

Directions

1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl.
2. Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.