3 sweet potatoes or yams
1/2 green pepper, minced
1/2 jalapeño, minced
6 green olives, chopped
3 scallions, sliced thinly
1/3 cup vegan mayo (I use Vegenaise)
juice of 1/2 lemon
salt and pepper
1. Roast or boil the potatoes and let cool. Chop potatoes roughly (without the skins), and add the other vegetables.
2. Add the vegan mayo, lemon juice and salt and pepper.
3. Mix well--some of the potato will break down and add to the sauce.
Source of recipe: This is a recreation of an amazing vegan salad found at the Apple Valley Market deli in Berrien Springs, Michigan.