Bistro Sweet Potato Salad

• 1-1/2 gal. large sweet potatoes, cooked, cut into 1-inch cubes
• 1 cup green onions, chopped
• 1 cup celery, chopped
• 8 each hard-cooked eggs, peeled, finely chopped
• 1/2 cup sweet pickle relish
• 1 qt. GREY POUPON Bistro Sauce

1. Combine potatoes, onions, celery, eggs and relish in large bowl.
2. Add bistro sauce; toss to coat.
3. Cover.
4. Refrigerate several hours or until chilled.

sweet potatoes, green onions, celery, eggs, sweet pickle relish, poupon

Taken from www.kraftrecipes.com/recipes/bistro-sweet-potato-salad-97830.aspx (may not work)