2 1/2 lb. Red Potatoes

1 c. Mayonnaise

1/2 c. Sour Cream

2 T. Dijon Mustard

1 1/2 tsp. Celery Seed

3/4 tsp. Salt

1/2 tsp. Pepper

8 oz. Cheddar Cheese, cut into small cubes

8 oz. Monterey Jack Cheese, cut into small cubes

3/4 c. Fresh Tomatoes, sliced into small wedges

1/2 c. Green Onions, sliced

Boil red potatoes in salted water until tender; drain and cool. In a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients and toss. Cover and refrigerate for 1 hour.