Peel and quarter the potatoes.

Bring a pot of water to a boil.

Add the potatoes to the boiling water.

Simmer, covered, for 20 to 30 minutes, or until the potatoes are just tender.

While the potatoes are cooking, combine the mayonnaise, yogurt, and tarragon vinegar in a glass mixing bowl.

Add salt, pepper, red onion, celery, and 3/4 cup of bell pepper to the bowl.

Add 2 of the chopped hard boiled eggs to the bowl.

Toss all ingredients together.

When the potatoes are tender, drain them and pat them dry.

Cube the potatoes into 1-inch dice.

Add the potatoes to the bowl with the other ingredients.

Toss everything together and adjust the seasoning to taste.

Center the salad on a bed of lettuce leaves.

Garnish with the remaining chopped egg and bell pepper.