2lbmixed white and orange flesh sweet potatoespeeled and cut in chunks
3/4cuppaleo mayoavocado oil
Juice of ½ lemon
1 + 1/2TBSdijon mustardwhole grain optional
Sea salt and cracked pepper to taste
2TBSchopped fresh dill
Bring pot of salted water to boil. Add potatoes, cover and cook until fork tender but still firm to touch, about 8-10 minutes or more depending on size of potatoes. Drain water and let cool. Then add to large bowl.
Boil water and add 4 eggs. Turn off heat and cover for 12 minutes. Drain and cool. Then, peel and chop. Add to large bowl.
Add celery, pickles, and fresh herbs to bowl.
In separate medium sized bowl, combine mayo, salt, pepper, mustard, and lemon juice. Mix well and add to mixture in bowl. Gently mix all ingredients and add more salt/pepper to taste. Refrigerate until ready to eat.