Heat the vegetable oil in a frying pan over medium-high heat.

Add the cut potatoes and fry until golden brown and crispy, about 5-7 minutes.

Remove from oil and drain on paper towels. Sprinkle with salt to taste.

In a mixing bowl, combine shredded cabbage and carrots.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

In a pot, combine the baked beans, chopped onion, brown sugar, mustard, and ketchup.

Simmer over low heat for about 20 minutes, stirring occasionally.