For a long time this salad was found on just about every restaurant salad bar but no one seemed to be able to get the recipe.

I finally found the recipe in a cookbook put out by the Jefferson City Fire Department, and have been making it ever since for family dinners in place of the candied sweet potatoes which no one was ever very fond of.

Peel, cut in chunks and cook until tender, one pound of sweet potatoes, or use a large can of dry-packed sweet potatoes. Mash well with a fork or potato masher until no lumps remain.

Then add:
2 green onions, chopped finely
2 stalks of celery, chopped finely
4 hard boiled eggs
¼ cup Durkee’s Dressing
½ teaspoon mustard
Salt and pepper to taste

Enough mayonnaise to make the consistency you like

This should be put together several hours before serving to let the flavors blend.