Boil, peel and slice the potatoes for 20 minutes. Bring the onion cubes, broth, vinegar, sugar and pepper to the boil together and pour over the still hot potatoes; Let it steep until all the liquid has been absorbed.
Then fold in the sliced radishes and corn kernels.
Whip up a cream of sour cream, horseradish, Miracel Whip and lemon, refine it with the finely chopped dill and add to the salad.