1. Bake or microwave all potatoes until tender crisp. When cool enough to handle, slip the skin off the sweet potato (I prefer to leave the Yukon skin on). Feel free to remove, especially for the picky eaters. Cut into 1/2 inch dice and place in serving bowl.
2. Add remaining vegetables. Combine mayo, mustard, salt, pepper, dill, and lemon in a separate bowl, to avoid breaking up the potatoes.
3. Stir dressing into potato mixture. Adjust seasonings accordingly.
Source of recipe: I found a new love of sweet potatoes and started slowly replacing my yukons for these. Results: fantastic salad.