Instructions

Pressure Cooker:
If your pressure cooker has a saute function, turn it to saute and add 1 Tablespoon of olive oil.
Add the onion and saute for 2 minutes until the onions are tender and slightly opaque.
Add the potatoes and stock. Lock the lid and bring to high pressure.
Cook for 3 minutes.
Quick release the pressure and remove the lid.
Add the corn and replace the lid and let sit for 1 minute.
Remove to a serving platter. Scatter the tomatoes over and drizzle with the dressing.
If making on the stovetop:
While the potatoes are cooking, combine the lemon juice, vinegar and dijon mustard in a small bowl. Whisk to combine.
Add the potatoes to a medium-sized saucepan and cover with water. Bring to a boil and boil the potatoes until they are fork tender but not totally soft.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the onions and saute for 2 – 3 minutes or until the onions are soft and slightly opaque.
Drain the potatoes and add the onions. Add in the corn and gently stir.
Place the potato mixture on a platter and sprinkle the tomatoes over. Drizzle with the vinaigrette and serve.
For the lemon dijon vinaigrette
Slowly drizzle in the olive oil, whisking briskly. Season with salt and pepper. Taste and adjust seasoning.
Stir in the fresh tarragon and parsley.