2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Deli mustard
1/4 teaspoon salt
4 hard cooked eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced

Place seet potatoes in a large saucepan and cover with water. 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.