Preheat your oven to 480°F (250°C). Cut the baby potatoes slightly and place them on a baking sheet. Add salt, pepper, olive oil, oregano, and paprika. Mix well and bake for 20-25 minutes, or until the potatoes are tender and can be pierced easily with a fork.

In a large bowl, add the chopped onion, bell pepper, dill, vegan mayonnaise, mustard, and corn.

Mix everything very well and set aside. Once the potatoes are out of the oven, let them cool, then add them to the bowl with the other ingredients. Stir continuously until everything is well combined. I didn't add extra salt, but you can adjust to taste if needed.

Finally, add the Kalamata olives and enjoy!

This is a quick and nutritious option for fasting periods, packed with vitamins! Good luck!