2 med. white rose potatoes
2 med. new potatoes
2 sm. sweet potatoes
2 eggs
3-4 stalks celery
4-5 sprigs parsley
1/2 c. mayonnaise
1 tbsp. Dijon country style mustard
2 heaping tbsp. sweet pickle relish
Salt
Pepper
Red leaf lettuce

Boil eggs and potatoes until done. Be careful not to overcook sweet potatoes. Let cool. Remove the peel from the sweet potatoes. With a knife, cut potatoes into bite- sized chunks. Cut up eggs into small pieces. Place potato and egg into medium bowl. Chop celery into bite-sized pieces. Snip the flowery portion of the parsley. Add both to bowl. Add mayonnaise, mustard and pickle relish, stir gently until potato mixture is well coated. Add salt and pepper to taste. Serve on lettuce leaf.