4 lg. potatoes
2 hard boiled eggs
1/4 c. olive oil
1/8 c. tarragon vinegar
1/2 tsp. tarragon
3 tbsp. mayonnaise
Salt and pepper to taste
1 sm. sweet onion, minced

Boil potatoes in chunks. Let cool, then peel. Slice potatoes, chop eggs. In a large bowl, layer 1/3 the potatoes, eggs and onion. Pour 1/3 the olive oil and vinegar, tarragon and salt and pepper over all. Make 2 more layers. This is done to season thoroughly without tearing up the salad by too much mixing. Finally add the mayonnaise and toss gently. Serve either room temperature or chilled. Serves 4.