Yield: 12 to 14 servings

6 to 10 red potatoes (the size of a woman's fist or slightly smaller), cooked, chilled, peeled and sliced or cut into chunks

1 to 2 cups chopped Vidalia onion

1 to 2 cups chopped celery

3 or more large eggs, hard-cooked

1/4 to 1/2 cup mayonnaise (regular and/or light)

1 teaspoon dried tarragon or to taste

Paprika

1. Refrigerate all ingredients for at least 1 hour.

2. Mix potatoes, onion and celery in a large bowl; refrigerate. Peel and chop all but 1 or 2 eggs. Refrigerate remaining eggs (to use for slices to decorate the top of the salad).

3. Stir chopped eggs into potato mixture. Stir in mayonnaise to taste. Pour tarragon leaves into your palm and rub them over the bowl; stir in. If making ahead, cover and refrigerate up to overnight.

4. An hour or so before serving, stir once more and smooth the top of the salad a bit. Slice the remaining egg(s) and arrange on top. Sprinkle with paprika.

Per serving: 140 calories; 8g fat; 1g saturated fat; 48mg cholesterol; 3g protein; 15g carbohydrate; 2g sugar; 2g fiber; 75mg sodium; 20mg calcium.