Add your diced red potatoes to a big pot of boiling water. Lower the heat and cook until the potatoes are still firm but tender, 8-12 minutes. Keep checking so they don't get mushy.

Drain, rinse with cool water.

Bring a large pot of water to a boil. Drop in your corn. Cover and turn off heat. Leave the corn for 5-7 minutes in the hot water. Cool and remove kernels* note below

In a large bowl, combine the potatoes, bell peppers, corn, onion, salt and ground black pepper.

Meanwhile make the vinaigrette by placing all the ingredients in a small food processor and process for about 10 seconds or until it is combined.

Pour the dressing over the potato mixture. Add the dill, combine well and serve.

*The best technique to remove kernels is to place an ear of corn vertically in a large bowl. Using a small, sharp knife, slice the corn off the cob from the top to the bottom. Turn ear and continue.**