Potato Vegetable Salad w/Mustard-Tarragon Dressing

"Adding corn and tomatoes to potato salad makes it something special— colorful and bright—as does the tarragon dressing. If you can get potatoes in different colors, it makes this dish even more impressive."

-- Jill Nussinow, "The Veggie Queen"
Serves 4 to 6

3 minutes high pressure; quick release
  • 1 medium onion, sliced into 1/4-inch thick half rounds
  • 1 1/2 lbs fingerling or other small potatoes, cut into 2-inch pieces
  • 3/4 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, or aquafaba
  • 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
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.

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.

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

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

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

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© 2021 by Jill Nussinow, MS, RDN. Reprinted with permission.
Adapted from "Vegan Under Pressure" by Jill Nussinow (Houghton, Mifflin Harcourt). Photo by Jill Nussinow.
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