2 lbs fingerling potatoes
3 ounces blue cheese, crumbled
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ cup crème-fraiche or sour cream
1½ tablespoons lemon juice
Kernels from 3 ears of corn
3 tablespoons lemon zest
2 garlic cloves, minced
¼ cup finely chopped fresh Italian parsley
1½ tablespoons finely chopped fresh tarragon
1½ tablespoons finely chopped fresh chives
Preheat oven to 375 degrees. Toss potatoes together with the olive oil, salt, and pepper in a large bowl; transfer to a large baking sheet and roast 45 minutes. Cool potatoes to room temperature.
Whisk together the crème- fraiche, lemon juice, lemon zest, and garlic in a large bowl. Add potatoes, corn, and blue cheese and toss well to combine. Season with additional salt and pepper if desired. Mix together the Italian parsley, tarragon, and chives in a small bowl. Sprinkle herb mixture over salad and serve.
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