Vegan potato salad with mayonnaise Mama Yo!

• 2/3 cup canned jackfruit (jackfruit) fruit
• 3/4 cup of vegetable mayonnaise MamaYo!
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons of marinated sweet pickled pickles, finely chopped (or relish if not available)
• 1/2 tablespoon nori powder – optional
• 1/2 tablespoon of lemon juice
• 2 teaspoons of nutritional yeast Himalayan pink salt and freshly ground pepper to taste
• 2 cups of cooked pasta, choice (fusilis for me), cooled to room temperature
• 1/3 cup chopped celery
• 1/3 cup chopped red pepper
• 3 tablespoons sliced ​​black olives
• 3 tablespoons chopped green onion

Préparation

1. Rinse and drain the jackfruit fruit and defeat it with a fork.
2. Place in a large bowl. Add Mama Yo! mayonnaise, Dijon mustard, sweet pickles (or relish), nori powder (if desired), lemon juice, nutritional yeast, salt and pepper.
3. Then add the cooled pasta, celery, red pepper, black olives and green onions. Mix gently.
4. Refrigerate at least 2 hours before serving.

Store in an airtight container for up to 1 week in the refrigerator.