Peel and cut the sweet potato into chunks and add it to a cooking pan to boil.

Add 2 cups frozen green peas to the sweet potato, let’s boil them together. Once done, drain the water and set aside to cool off.

Wash the yellow potatoes and boil them as well with the skin. Once ready, drain the water and set aside to cool off.

Meanwhile, start preparing the other ingredients.

Take a big salad bowl, preferably with a lid and add the sweet corn. Make sure it’s properly drained, no liquid remained. Add the pickled and olives, finely chopped.

When the boiled veggies are cold enough, add the green peas to the salad bowl and start cutting into small bites both sweet potato and yellow potatoes.

When all the vegetables are in the bowl, add a little salt and combine everything with a spoon.

Take a blender cup and add 1 cup soaked cashew. Add 1 tsp salt, the juice of 1 organic lemon, 1/3 cup water and blend until smooth and creamy. This will be our mayonnaise. If you want it to the be less thick, add a little more water.

Pour onto the veggies and carefully combine everything together.

Add salt or lemon to taste if necessary.

Place in the refrigerator for 2 hours before serving.