1 lg. onion
2 tbsp. olive oil
3 lg. potatoes
1 bay leaf
3 tbsp. vinegar
1 tsp. dried tarragon leaves
1 tsp. salt
1/4 tsp. black pepper

Remove bottom and top of onion and slice through center into long, 1/4 inch wide strips. Saute in olive oil in good sized skillet until tender. Slice potatoes in half lengthwise, then in pieces 1/4 inch thick. Add to onions along with bay leaf, vinegar, tarragon, salt and pepper.

Add just enough water to barely cover potatoes. Bring to boil, then cover and reduce heat. Simmer for 30-35 minutes, long enough to cook potatoes very well, so they're beginning to crumble. Makes 4 generous servings.