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For the Lemon Dill Dijon Dressing:
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1. In a blender, combine all dressing ingredients and blend for about 10 seconds, or until you have a smooth, creamy consistency. Set aside in the refrigerator.
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For the potato salad:
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1. Place cubed potatoes into a large pot and cover with cold water. Place on medium heat and bring to a boil. Boil for about 25 minutes, or until potatoes are fork tender, but not mushy. Drain potatoes and place into a large bowl.
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2. Peel down the top of the corn husk and remove all of the corn silk. Wrap corn husk back around the corn and soak in water for about ten minutes. Turn on the grill to medium heat. Take corn out of the water and shake off excess water. Place corn on the heated grill and grill for about 20 minutes, or until corn kernels can easily be pierced with a fork, flipping occasionally. Remove it from the grill. Let corn cool and then carefully cut the corn off the cob with a large, sharp knife.
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3. Place the asparagus on a large plate or sheet pan and drizzle with a little bit of olive oil and season with salt and pepper. Toss to make sure all asparagus are coated. Place asparagus on the grill for about 5-10 minutes, or until tender, flipping occasionally. Remove from grill. Let asparagus cool and then chop into about 1 inch pieces.
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4. Add the grilled corn, asparagus pieces, radishes, shallots, and watercress to the large bowl with potatoes. Pour desired amount of dressing over and mix until everything is combined and coated with dressing. Throw in the chopped dill and season with salt and pepper to taste.
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5. If desired, squeeze fresh lemon juice over the top right before serving.
