4 to 5 large russet potatoes
1 to 2 cups vegan mayo
2 to 4 cloves garlic, crushed
flat leaved parsley, chopped, to taste
hot sauce, to taste (I use Tabasco)
1. Boil or microwave potatoes until tender. Cool and peel, chopping into bite-size pieces. (They're easier to peel when cooked, and you don't lose the water-soluble vitamins).
2. Blend mayo, garlic and parsley well and mix in potatoes, stirring until well-covered.
3. Place in serving dish. Add hot sauce, twirling the bottle over the dish to make a pretty red design. Chill.
This makes an excellent summer side dish. Here in Spain it is heavy on the garlic and hot sauce, which gives it the name. You decide the degree of fierceness.