This dill potato salad is very much a summer salad when the potatoes are young and tasty and you have access to fresh dill.
All the potatoes and corn need to be cooked ahead of time and placed into the refrigerator to chill.
Cut the potatoes into bite sized pieces in a large bowl.
Stir in the corn.
In a small bowl, stir together the mayonnaise, sour cream mustard, pepper and fresh dill.
Stir the creamy mixture into the potatoes and corn to form a creamy potato salad.
Taste and add salt and pepper to taste.
Put back into the refrigerator for at least one hour to let the flavors melt together.