- 2 pounds sweet potatoes
- 1-1/2 cups mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 4 hard-cooked eggs, chopped
- 1-1/2 cups finely chopped celery
- 8 green onions, sliced
- Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings.
Originally published as Sweet Potato Salad in Country Extra May 1998, p49
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