Wash the potatoes and place them in a pot covered with water. Bring to a boil, then reduce the heat and cook until a skewer goes through easily, but do not overcook. Let cool completely, peel, and cut into medium-sized cubes.

Rinse the onion well with cold water and squeeze it gently. Bring water to a boil in a small pot, cook the carrot for 1 minute, then add the celery, bell pepper, and corn. Let it come back to a boil, then turn off the heat. Drain and immediately cool with cold water. Let the vegetables drain in a colander.

Make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, pepper, and cilantro until well combined.

In a salad bowl, mix the potatoes with the onion, vegetables, and citrus dressing. Serve or refrigerate.