Jimbee Snack with potato salad

• Heat up a pan of water and boil the potatoes. In the meantime, prepare the vegan mayonnaise. Add the vegan milk and oil to the blender and leave it at the bottom of the glass without moving, until it begins to curdle. Then add a pinch of salt and continue to blend until ready.
• When the potatoes have finished cooking, cool them with some cold water and peel them. Then leave them to cool completely and cut into cubes. Add them to a bowl, together with the peas, carrots and olives. Add a couple of spoonfuls of the vegan mayonnaise and mix.
• Take a Jimbee leaf and wash it. Then use a spoon to serve the potato salad

• Jimbee Snack
• 2 cooked potatoes
• 1 carrot, cut into cubes
• ½ cup of peas
• Olives

Vegan mayonnaise:

• ½ cup of extra virgin olive oil or sunflower oil
• ¼ cup of soya milk
• Salt to taste