Roast Beef Carpaccio with Gorgonzola Potato Salad

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1 pound fingerling potatoes, halved lengthwise

Kosher salt

1 cup crumbled gorgonzola dolce cheese (4 ounces)

3 tablespoons grated parmesan cheese

2 tablespoons 2% Greek yogurt

1 clove garlic

Freshly ground pepper

1 9-ounce package Italian salad blend (8 cups)

1/4 cup jarred Peppadew peppers, drained and roughly chopped

2 tablespoons roughly chopped fresh parsley

12 ounces deli-sliced rare roast beef