Crispy Pesto Potato Chip Salad by Jacobking

Ingredients

• 6 large baby potatoes
• 2 tbsp olive oil
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 4 tbsp vegan mayonnaise
• 3 tbsp green pesto
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 50g (2 cup) rocket (arugula)
• 1/2 cup fresh basil and parsley, roughly chopped
• 100g (1/2 cup) cherry tomatoes, halved

Instructions

1. Preheat your oven to 200°C (400°F).
2. Thinly slice the potatoes using a mandoline or sharp knife, then spread them in a single layer on a lined baking tray.
3. Coat the potato slices with olive oil and salt, rubbing it in to ensure even coverage.
4. Bake for 30-35 minutes, flipping every 10 minutes, until the chips are golden and crispy.
5. Whisk together the mayonnaise, pesto, lemon juice, nutritional yeast, salt, and pepper in a large mixing bowl.
6. Fold in the chopped herbs, cherry tomatoes, and rocket.
7. Add the cooled potato chips to the bowl and gently toss until partially coated, ensuring the chips retain some crunch.
8. Serve immediately.