Zesty Patatas Bravas Salad Bowls
Sometimes you just need a salad that doesn’t feel like a salad, and these Patatas Bravas Salad Bowls totally deliver. It’s crispy, creamy, salty, and a little spicy, all at once. Basically, everything I want in a meal that doesn’t involve turning on the oven.
When I studied abroad in Spain, I pretty much survived on three things: patatas bravas, gazpacho, and tortilla de patatas. I wouldn’t call myself a die-hard Spanish food fan (sorry, Spain), but patatas bravas were my weakness. Crispy potatoes with spicy sauce? Say less.
This patatas bravas salad bowl recipe takes that same comfort food energy and lightens it up, without losing what makes it so good. You get the crispy, seasoned potatoes, a smoky garlic mayo drizzle that’s addicting in all the right ways, and plenty of fresh greens, artichokes, and briny olives to balance everything out. It’s a Spanish-inspired potato salad reimagined in a bowl you’ll actually want to eat.
What is patatas bravas?
Patatas bravas are a classic Spanish tapas dish. It’s basically crispy fried potatoes served with a bold, spicy sauce. You’ll find them on just about every tapas menu in Spain, usually topped with a smoky romesco sauce or a creamy aioli (and sometimes both).
This patatas bravas salad recipe takes those same flavors and textures and turns them into something fresh, that is filling enough to be a meal. Instead of just potatoes and sauce, you get greens, veggies, and a smoky garlic mayo that ties it all together.
Ingredients You Need
- Potatoes: Russet potatoes crisp up beautifully, but Yukon golds also work if you like a creamier inside.
- Olive oil: To help the potatoes get golden and flavorful.
- Seasonings: Salt, pepper, garlic powder, and a pinch of cayenne give just enough heat without overpowering.
- Artichoke hearts: Pat them dry before searing to get that perfect golden edge!
- Tomatoes: Grape or cherry tomatoes add sweetness and color.
- Green olives: Briny, salty, and perfectly Spanish.
- Arugula or mixed greens: A peppery base that balances the richness of the potatoes and mayo.
- Sliced almonds: Optional, but add a nice crunch and texture contrast.
- Parsley: For a bright and fresh finish!
- Garlic mayo: You will need mayo, red wine vinegar, garlic, salt, smoked paprika and chili powder for the perfect garlicky mayo sauce!
How to Make Patatas Bravas Salad Bowls
For the full list of ingredients and instructions, click here.- Sear Potatoes: Dice the potatoes into bite-sized cubes and heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the potatoes and season with salt, pepper, garlic powder, and cayenne. Let them sear until golden and crispy on the outside and tender in the middle, about 12 to 15 minutes, stirring occasionally.
- Sear Artichoke Hearts: Once done, transfer them to a plate and set aside. In the same skillet, add the artichoke hearts and cook until lightly browned and crisped on the edges, about 4 to 5 minutes.
- Make the Sauce: While the potatoes and artichokes are searing, whisk together the mayonnaise, redwine vinegar, garlic, salt, smoked paprika, and chili powder in a small bowl to make the garlic mayo.
- Assemble & Enjoy: To assemble the patatas bravas salad bowls, layer arugula or mixed greens in bowls and top with the crispy potatoes, seared artichokes, halved tomatoes, and sliced green olives. Drizzle with the garlic mayo and finish with a sprinkle of sliced almonds and freshly chopped parsley. Serve and enjoy!
Substitutions & Variations
- Swap the greens: Arugula gives a peppery bite, but baby spinach or mixed greens work just as well. For extra crunch, try chopped romaine.
- Try a different dressing: If you’re not a mayo fan, you can replace the mayo with plain Greek yogurt! You could also try a smoky paprika vinaigrette or aioli-style yogurt sauce.
- Make it dairy-free: Use vegan mayo for the dressing, everything else is naturally dairy-free.
- Add cheese: A sprinkle of Manchego or crumbled feta adds a salty, creamy finish.
Tips for Success
- Crisp your potatoes properly! Let them sit undisturbed in the pan for a few minutes before stirring to get that perfect golden crust. Patience is key here, don’t stir them too much!
- Dry everything well. Wet artichokes or potatoes will steam instead of crisp, so pat them dry before cooking.
- Use a large skillet! Crowding the pan makes the potatoes soggy, so give them space to brown.
Frequently Asked Questions
You can prep the components ahead by cooking the potatoes and artichokes, making the garlic mayo, and chopping the veggies. But I recommend assembling just before serving for the best texture!
Definitely! Toss them with olive oil and seasonings, then roast at 425°F for about 25 minutes, flipping halfway through until crispy.
Yes! It’s surprisingly delicious as a cold or room-temp salad, perfect for picnics or meal prep.
Patatas Bravas Salad Bowl Recipe
Ingredients
Method
- Dice the potatoes into bite-sized cubes and heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the potatoes and season with salt, pepper, garlic powder, and cayenne. Let them sear until golden and crispy on the outside and tender in the middle, about 12 to 15 minutes, stirring occasionally.
- Once done, transfer them to a plate and set aside. In the same skillet, add the artichoke hearts and cook until lightly browned and crisped on the edges, about 4 to 5 minutes.
- While the potatoes and artichokes are searing, whisk together the mayonnaise, redwine vinegar, garlic, salt, smoked paprika, and chili powder in a small bowl to make the garlic mayo.
- To assemble, layer arugula or mixed greens in bowls and top with the crispy potatoes, seared artichokes, halved tomatoes, and sliced green olives. Drizzle with the garlic mayo and finish with a sprinkle of sliced almonds and freshly chopped parsley. Serve and enjoy!
