Eileen Weinberg's Sweet Potato Salad

• 6 sweet potatoes, scrubbed but not peeled
• Fine sea salt
• Freshly ground pepper to taste
• 1 1/2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 3/4 to 1 cup mayonnaise
• 1 bunch scallions, trimmed and sliced into thin rounds, including most of the green
• 1 cup sliced celery, cut on the diagonal
• 1 green pepper, seeded and diced (optional)
• 4 hard-cooked eggs, peeled and cut into small chunks

1. Cut the sweet potatoes in half, crosswise.
2. Put them in a large pan, and add enough lightly salted water to cover them by 2 inches.
3. Bring to a boil, and boil gently for 15 to 20 minutes, until just tender.
4. Drain, and let rest until cool enough to handle.
5. Peel the potatoes, and cut them into chunks or slices.
6. Salt and pepper lightly.
7. Add lemon juice and zest to 1 cup mayonnaise; mix 3/4 cup with the potatoes.
8. Mix in scallions, celery and optional green pepper.
9. Gently mix in the hard-cooked eggs.
10. Add more mayonnaise if desired.
11. Adjust salt and generous amounts of black pepper.
12. Chill slightly and serve.

sweet potatoes, salt, freshly ground pepper, lemon juice, lemon zest, mayonnaise, scallions, celery, green pepper, eggs

Taken from cooking.nytimes.com/recipes/9467 (may not work)