Peel cooked, peeled potatoes. Cut into cubes about 1 cm thick. Pour boiling hot water over tomatoes. Peel and cut out the stalks. Cut into cubes as well. Drain pineapple, cut bananas into slices. Loosely mix everything in a baking bowl. Pour juice of one lemon over it.
For the marinade, stir mustard with juice of one lemon and sour whipped cream in a baking bowl. Season to taste with paprika, pepper, salt and sugar. Pour over the lettuce.
For the garnish, shred the leaf lettuce. Rinse leaves under cold water. Pat dry. Spread evenly on a platter. Evenly arrange mixed leaf lettuce in a wreath shape around the edge. Drain corn kernels on a colander. Stir vinegar, oil, salt and pepper in a baking bowl until blended. Stir in corn kernels. Arrange in center of platter. Refrigerate leaf salad for 15 min with lid on and bring to table when cooled.
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