Triple Potato Salad

• 8 ounces red potatoes
• 8 ounces white potatoes
• 8 ounces sweet potatoes
• ½ cup mayonnaise
• ½ cup soy sour cream
• 1 teaspoon mustard
• 2 eggs, chopped
• ½ cup chopped celery
• ½ cup chopped green onion
• 2 tablespoons chopped chives
• ½ teaspoon salt
• ¼ teaspoon pepper

Cook potatoes in large saucepan with water until fork tender; drain and cool slightly. Cut potatoes into bite-size pieces. In separate small bowl, combine mayonnaise, sour cream and mustard. Add dressing mixture to potatoes and gently combine. Add eggs, celery, green onion, chives, salt and pepper; thoroughly blend. Chill before serving. Serves 6