Potato Vegetable Salad with Mustard-Tarragon Dressing | Recipe Cart

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
• freshly ground black pepper
• 1 to 2 tablespoons chopped fresh flat-leaf parsley, for garnish