Roasted Fingerling Potato Salad with Corn, Blue Cheese & Lemony Creme Fraiche Dressing
Serves: 6-8
 
Ingredients
  • 2 pounds fingerling potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup creme fraiche
  • 1½ tablespoons lemon juice
  • Kernels from 3 ears of corn
  • 3 ounces blue cheese, crumbled
  • 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
Instructions
  1. 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.
  2. Whisk together the creme 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.
Recipe by Table Talk at http://debishawcrossblog.com/archives/3868