2 lbs Jersey Fresh sweet potatoes, cooked, peeled and diced
1½ cups mayonnaise
2 tsp Dijon mustard
¼ tsp salt
4 Jersey Fresh eggs, hard cooked and chopped
1½ cups Jersey Fresh celery, finely chopped
8 Jersey Fresh scallions, sliced
Place sweet potatoes in large sauce pan, cover with water and boil until potatoes can easily be pierced with tip of sharp knife (30–45 minutes). Do not overcook. Drain, cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10.