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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.Dressing::
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.