2 3/4 lbs. potatoes, about 8 med.
3/4 c. real mayonnaise
1/2 tsp. cider vinegar
1/4 c. water
1 tsp. sugar
1 tsp. salt
1/2 c. chopped onion
1/4 tsp. tarragon
3 hard cooked eggs
1 c. chopped celery
1/4 c. chopped parsley
1 tomato, sliced

Cook potatoes in boiling water until tender. Drain and cool to handle. Meanwhile, mix together mayonnaise, vinegar, water, sugar and salt, then add onion and tarragon. Pare and slice cooked potatoes. Toss with mayonnaise mixture while still warm. Chill. Chop egg whites and 2 egg yolks, reserving remaining yolk for garnish. Mix marinated potatoes, chopped eggs, celery and parsley. Chill. Chop reserved egg yolk. Serve salad garnished with egg yolk and tomato.