Bring a large pot of salted water to a boil. Add the quartered potatoes and cook until fork tender for about 15 minutes. Then drain and allow the potatoes to cool.
Meanwhile in a large mixing bowl combine the vegan mayo (we use Just Mayo) and the Buffalo sauce. Mix in the grated carrot and shredded cabbage. The veggies give the Buffalo potato salad a great crunch!
After the potatoes have cooled mix them into the mixing bowl with the other ingredients. Chill before serving. Garnish with green onions on top.