I never thought I would ever be enthusiastic about mayonnaise. It is something that I used to dislike and constantly avoid, but since discovering a supermarket variety of vegan mayo three days ago I have gone through half a 400g bottle! It is so nice with homemade chips, and in coleslaw (another thing I never liked) and on bread with veggie sausages.
A dressing made from flaxseed oil and apple cider vinegar or lemon juice
The same amount of vegan mayo
Finely shredded cabbage
Optional: green beans, cucumber, mustard, parsley…
Heat 2 teaspoons of sunflower oil in a non-stick frying pan on medium-high heat
Add chopped potatoes and fry on each side for a few minutes, until golden.
Reduce heat to medium-low until thoroughly cooked. Add a little salt and maybe some pfeffer. Takes around 20 minutes.