Corn and Red Potato Salad (Dairy)

2 pounds red-skinned potatoes (about 6) or two 14 1/2-ounce cans sliced
potatoes, rinsed and drained
2 ears fresh corn or one 15- to 16- ounce can whole kernel corn, rinsed and
drained
1/2 cup mayonnaise or salad dressing
1/3 cup dill pickle relish
1/4 cup sour cream
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sliced green onion
1/2 cup cherry tomatoes, quartered or halved
Fresh dill (optional)

If using fresh potatoes and corn, scrub potatoes and remove husks and silks
from corn. Cook potatoes in boiling water in a 4-quart pot for 15 minutes.
Add corn and cook 10 minutes more or until potatoes are tender. While corn
and potatoes are cooking make dressing. Combine mayonnaise or salad
dressing, relish, sour cream, lemon peel, lemon juice, salt and pepper in a
large bowl. Mix to combine. Drain potatoes and corn and let them cool
slightly. Slice potatoes. Use a sharp knife to cut kernels from corn. Place
potatoes, green onions and corn in bowl with dressing. Toss gently to coat.
Cover and chill for 1 hour. To serve, top with tomatoes and/or dill. Serves
10 to 12 as a side dish.