Boil water in a large pot, add the potatoes, and cook until tender, about 15-18 minutes.
2 pounds small white potatoes
While the potatoes are cooking, preheat grill to medium high, place the corn on the grill and cook about 8-10 minutes, turning occasionally, until corn is tender.
4 corn cobs
Remove the corn from the grill. Handling carefully because they are hot, cut the kernels from the cobs. Place into a large bowl and set aside.
Remove the potatoes from the pot and cut into bite-sized chunks. Place in the bowl with the corn kernels.
In a small bowl, combine the green onions, dijonnaise, salt, black pepper, vinegar, and dill.
4 green onions, 2 tablespoons dijonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup white wine vinegar, 2 tablespoons chopped fresh dill
Add the dressing to the large bowl with the corn and potatoes and toss to coat.
Garnish with additional fresh dill (if desired) and serve.