Sweet Potato and Potato Salad

Boil a substantial quantity of salted water in a large vessel until it reaches its rolling point. Introduce diced white potatoes and sweet potatoes into the boiling water, then continue to cook until a sharp knife can be inserted with minimal resistance into the centers of the vegetables, approximately 30 minutes. Remove from heat and set aside to cool.

Place eggs in a compact container, then cover them with cold water. Bring the water to its boiling point, seal the container, and take it off the heat source. Allow the eggs to sit in the hot water for a period of 10 to 12 minutes, or until they have reached their fully cooked state.

Combine the prepared potatoes, eggs, chopped celery stalks, and diced onion in a large serving container.

Mix the mayonnaise, mustard, black pepper, and salt together in a small bowl until they form a harmonious union. Add this dressing to the potato mixture and stir until everything is evenly coated.

Refrigerate the prepared dish and serve it chilled.