4 med. baking potatoes
2 egg yolks
3 tbsp. lemon juice
2 tsp. Dijon-style mustard
3 tbsp. minced dried onion
1 c. vegetable oil
3 tbsp. dried tarragon leaves
Salt, pepper to taste

Scrub potatoes. Pierce with a fork - place on oven rack. Bake at 400 degrees for 1 hour, remove and place on cutting board. While potatoes bake, prepare the mayonnaise. In food processor or blender, combine egg yolks, lemon juice and mustard, blend about 30 seconds. Add onion and turn blender on - slowly add oil and seasonings. Spoon mayonnaise into each potato. Serve.