8 oz. Louisiana crawfish tailmeat

2-3 T. lemon juice

1 clove garlic, minced

4 c. cubed, cooked potatoes

1/2 c. diced celery

1/2 c. chopped green onion

1/2 c. sour cream

1/2 c. mayonnaise

1 t. salt

1 t. dry mustard

1 t. dried tarragon, crushed

1/2 t. cayenne pepper

Mix crawfish with lemon juice. Chill. Combine potatoes, celery, garlic, and onion in large salad bowl. Add crawfish. In a small bowl, combine remaining ingredients and mix well. Add to potato mixture, stirring gently. Refrigerate several hours or overnight. Before serving, taste and adjust seasonings. Garnish with chopped parsley and paprika. Serves 8.