Skip to main content
Patatas Bravas Salad

Patatas Bravas Salad

with Spicy Aioli, Almonds, and Feta
3.5(2K)
Recipe Development Team
Recipe Development TeamUpdated on July 14, 2017
Get Free Steak + 10 Free Meals
Calories
588 kcal
Protein
14g protein
Total Time
30 minutes
Difficulty
Easy
Allergens:
  • Soy
  • Milk
  • Tree Nuts
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 jar

Artichokes

(Contains: Soy)

12 ounce

Russet Potato

2 ounce

Arugula

4 ounce

Grape Tomatoes

¼ cup

Feta Cheese

(Contains: Milk)

1 ounce

Almonds

(Contains: Tree Nuts)

1 jar

Mayonnaise

(Contains: Eggs)

2 tablespoon

White Wine Vinegar

2 clove

Garlic

¼ ounce

Parsley

1 ounce

Green Olives

1 teaspoon

Chipotle Powder

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

/ per serving
Calories588 kcal
Energy (kJ)2460.2 kJ
Fat43 g
Saturated Fat6 g
Carbohydrate45 g
Sugar4 g
Dietary Fiber10 g
Protein14 g
Cholesterol19 mg
Sodium842 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Paper Towel
Peeler
Plate
Small Bowl

Cooking Steps

Prep
1

Wash and dry all produce. Drain the artichokes. Halve the artichokes lengthwise and pat dry between two layers of paper towel. Thinly slice the olives. Halve the tomatoes. Pick the parsley leaves of the stems. Mince or grate the garlic. Peel and dice the potatoes into ½–inch cubes.

Cook the potatoes
2

Heat a ¼–inch layer of olive oil in a large pan over medium-high heat. Add the potatoes and fry 8-10 minutes, turning to brown on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.

Cook the artichokes
3

Add the artichokes to the same pan. Fry 5-6 minutes over medium-high heat, turning to cook on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.

Make the aioli
4

In a small bowl, mix together the mayonnaise, 1 Tablespoon white wine vinegar, a pinch of garlic (to taste) and as much chipotle powder as you like. Season with salt and pepper.

5

Serve: Plate the arugula and top with tomatoes, sliced almonds, olives, feta cheese, potatoes, and artichokes. Drizzle the patatas bravas salad with spicy aioli, garnish with parsley leaves, and enjoy!