Sweet Potato Salad

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. Makes 8-10 servings.