Sweet Potato Salad

2 pounds sweet potatoes, cooked and diced
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
several sweet pickles( I use baby gherkins)sliced

In a large bowl, combine mayo, mustard, and  salt. Stir in eggs, celery, onions and pickles. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings