Step 1

Heat a stovetop pressure cooker over medium heat, or set an electric cooker to sauté. Add the onion and dry sauté for 2 minutes. Add the potatoes and stock. Lock on the lid, bring to high pressure, and cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.

Step 2

Add the corn, lock the lid on the cooker, and let sit for 1 minute. Transfer everything to a bowl and cool for at least 15 minutes.

Step 3

While the potatoes are cooling, combine the lemon juice, olive oil, mustard, vinegar, and cashew butter in a bowl and whisk well. Stir in the tarragon.

Step 4

Add the cherry tomatoes to the potatoes and then add the dressing. Season with salt and pepper to taste.

Step 5

Let the potatoes sit for another few minutes for flavors to blend. Garnish with parsley and serve.