Potato Vegetable Salad with Mustard-Tarragon Dressing

Name: Potato Vegetable Salad with Mustard-Tarragon Dressing
Ingredients: 1 medium onion, sliced into; ¼-inch-thick half rounds; 1½ pounds fingerling or other small potatoes, cut into 2-inch pieces; ¾ cup vegetable stock; 1 cup fresh or frozen (not thawed) corn kernels; 3 tablespoons fresh lemon juice; 1 tablespoon olive oil, plain or lemon flavored; 2 teaspoons Dijon mustard; 1 tablespoon rice, champagne, or white wine vinegar; 2 tablespoons cashew butter, tahini, or olive oil; 1 to 2 tablespoons chopped fresh tarragon; 1 cup cherry tomatoes, cut in half; Salt and freshly ground black pepper; 1 to 2 tablespoons chopped fresh flat-leaf parsley, for garnish

sharonpalmer.com

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Servings: 4

Cost: $5.05 /serving

Author : The Plant-Powered Dietitian

Potato Vegetable Salad with Mustard-Tarragon Dressing

Instructions

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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.

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