Potato and Corn Salad

Ingredients 		

	2 pounds red-skinned potatoes (about 6) 
	2 ears fresh corn or one 15- to 16-ounce can whole kernel corn
	1/2 cup mayonnaise or salad dressing 
	1/3 cup dill pickle relish 
	1/4 cup dairy 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 (optional) 
	Fresh dill (optional) 		

Directions:
	1. 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. 

	2. Meanwhile, for dressing, combine mayonnaise or salad dressing, 
	relish, sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl. 

	3. 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. If desired, top with tomatoes and/or dill. 
	Makes 10 to 12 side-dish servings.