Corn and Red Potato Salad          
Source: Better Homes and Gardens



Ingredients
• 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 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.

Nutritional Information
Nutritional facts per serving
calories: 209, total fat: 10g, saturated fat: 2g, cholesterol: 9mg, sodium: 217mg, carbohydrate: 28g, fiber: 2g, protein: 3g, vitamin C: 28%