Corn and Red Potato Salad - Mais und Kartoffelsalat

Save on cleanup by making the creamy dressing in a salad bowl, then tossing in the cooked potatoes, corn, and green onions.

2 pounds red-skinned potatoes
1 can whole kernel corn, rinsed, drained
1/2 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup dairy sour cream
1/2 teaspoon lemon peel, finely shredded
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sliced green onion
1/2 cup cherry tomatoes, chopped
Fresh dill

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; cook 10 minutes more or until potatoes are tender. Drain and cool. Slice potatoes.

Use a sharp knife to cut kernels from corn. Meanwhile, for dressing, combine mayonnaise or salad dressing, relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.

Add potatoes, corn, and green onion; toss gently to coat. Cover and chill for 1 hour. If taking to a picnic, transport in an insulated cooler with ice packs. Top with tomatoes and/or dill. Serves 6.