3 med. red potatoes or other waxy variety (about 2 lbs.), cooked, peeled & cubed
1 (15 oz.) can cooked dry white Lima beans or butter beans, drained and rinsed or 1 (10 oz.) pkg. frozen butter beans, cooked
Kernels from 3 ears very fresh corn
1/3 c. olive oil
1 1/2 tbsp. lemon juice
1/4 c. mayonnaise
1/2 tsp. sugar
Salt & pepper to taste
1 tbsp. chopped chives

Toss together potatoes, beans and corn. Set aside. Whisk together other ingredients except chives. Fold into vegetables. This makes just enough dressing to coat the salad ingredients. If you like more, increase amounts by half. Sprinkle with chives and mix. Refrigerate for an hour.