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!