Method

• Scrub the potatoes really well and then cut into cubes
• Place into a large pot and cover with water
• Add a good pinch of salt to the water and then bring to the boil
• Reduce to a simmer and cook the potatoes until they are only just tender when tested with a knife
• Drain the potatoes and then spread out in a thin layer so they cool quicker
• Remove the husk from the corn and cook in boiling salted water for a couple of minutes
• Drain off the water and make the dressing while waiting for the potatoes and corn to cool
• Whisk together the sour cream, mayonnaise and finely grated horseradish
• Crumble in the blue cheese and mix again
• Add a generous amount of cracked black pepper and a little salt to taste (depending on the blue cheese you may need little or no extra salt)
• Using a sharp knife remove the corn from the cob and then mix together with the cooled potatoes and the blue cheese dressing
• Finely chop a handful of flat leaf parsley and mix through salad and check the seasoning
• Crumble the extra blue cheese over the top as a garnish and then serve