For the potatoes
  • For the potatoes
  • 4 medium potatoes
  • 4 tsp olive oil
  • 4 tsp sea salt
  • Additional olive oil and salt to be used afterwards
For the vegan coleslaw
  • 2 cups (1/2) cabbage, shredded
  • 2 cups (4 medium) carrots, shredded with a grater
  • 1 medium onion, diced
  • 2 cups 3P Vegan Mayo
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 tsp paprika
  • 4 tsp fresh chives, finely chopped


Preheat the oven to 220°C. This high temperature is decisive to achieve a crispy skin on the potatoes.

Prepare the potatoes:

Wash and dry the potatoes, then pierce them several times with a fork. Drizzle each potato with a little olive oil and sprinkle generously with salt. This not only adds flavor but also helps to crisp up the outside.

Bake the potatoes for about 60-75 minutes, or until the skin is crispy and the inside is soft and fluffy.

Prepare the vegan coleslaw by mixing cabbage, carrots, onion, 3P Vegan Mayo, salt, and pepper.

Allow the coleslaw to cool in the fridge for a while to let the flavors meld.

Once the potatoes are ready, cut them in half and gently squeeze the sides to open them.

Using a fork, fluff the inside of the potato.

Drizzle with olive oil and sprinkle with salt.

Top each open potato with a generous amount of the vegan coleslaw.

Sprinkle with paprika and chopped chives.

Serve and enjoy!