Crispy potato salad

400 g boiled potatoes (leftover, cold) 3 tbsp olive oil Salt pepper 100 g vegan mayo 15 g honey 100 g cucumber, finely chopped 30 g red onion, finely chopped 40 g pickles, finely chopped 10 g capers, drained Fresh parsley, chopped (for garnish)

Vegan Mayonnaise

125 ml soy milk 10 ml apple cider vinegar ½ tsp garlic powder 1 tsp Dijon mustard Salt pepper 250 ml sunflower oil