"Jan's Sweet Potato Salad" of course gluten, dairy, etc. free!

There was a time when I was asked to make my potato salad all the time for various functions because it was so loved! So when I went on this diet that I am on I pretty much just nixed the thought of it! 6 years eating this way and I cannot believe I didn't think of it before but (better late than never) why couldn't I use sweet potatoes instead of potatoes!!!I don't do regular potatoes as to curb the night shade family which I haven't completely given up all because I still do tomatoes, chillies, and bell peppers. Anyway, it was the greatest discovery for me. I used my mothers recipe that I adapted to my diet and it was a great success.I did find it was good with the agave syrup but with sweet potatoes its good without the added sweetness as well. I absolutely love it!!! I hope you do too!....Here's to happy cooking and happy eating!...tastefully gluten free, Jan

Jan’s Sweet Potato Salad
Ingredients:
4 large sweet potatoes
2/3 cup canola mayonnaise
1 ¼ tsp. sea salt
1 tsp. agave syrup (optional)
2 Tbsp. apple cider vinegar
1 cup diced celery
2 Tbsp finely chopped Vidalia onion
3 hard boiled eggs
Hungarian paprika for garnish
Instructions:
Skin the sweet potatoes and boil them whole until tender with a fork but not too much.(a firm soft) Remove potatoes from water and let cool for a bit. (half an hour should make them cool enough to cut) While potatoes are cooling separate the yolks from the whites on the hard boiled eggs. Dice the whites and set them aside. In a large bowl put the mayonnaise, salt, (the agave is optional), apple cider vinegar, and the egg yolks. Beat with mixer until smooth. Stir in celery, onion and egg whites. Set bowl with mixture to the side. Cut the sweet potatoes into cube size pieces.  Stir them into the mixture. (is okay if potatoes are still a little warm) Sprinkle top with paprika.