A sweet take on a classic recipe, using both normal and sweet potatoes. Serves 8.

[ingredients]

2 medium potatoes
1 sweet potato
4 large eggs
2 stalks celery (diced)
1/2 onion (diced)
3/4 cup mayo
1 tablespoon mustard
1 teaspoon salt
1 1/2 teaspoons black pepper

[instructions]

Boil a large pot of salted water. Add in the sweet potatoes and cook until tender, around thirty minutes. Drain, let cool, then peel and cut.
In a saucepan of cold water, place in the eggs. Boil water, then cover and remove from the heat. Let the eggs stand in hot water for around ten minutes. Remove, let cool, then peel and chop.
Mix the potatoes, eggs, celery and onion.
Whisk together the mayo with the mustard, salt and pepper. Mix into potato mixture, stir until well to coated. Refrigerate and serve chilled.