1 large sweet
potato, peeled &
cooked (great to use
leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar
water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper