Patatas Bravas is one of my favorite Spanish tapas! I always thought it’d be a fun twist to refashion it as potato salad, but I always got stuck on how to maintain the distinct crispiness of potatoes while slathering them in sauce and chilling in the fridge.
Fortunately, Sohla came to the rescue with her Bravas Potato Salad from Start Here. The dish is flavored with smoked paprika, cayenne, black pepper, and garlic, all bloomed in olive oil then mixed with Dijon mustard, honey, and Sherry wine vinegar. The sauce is poured over the still-warm split Yukon gold potatoes and gently tossed – with the broken potatoes thickening the sauce.
Sohla solves the crunch issue by sprinkling on crushed kettle-style potato chips on top just before serving – genius!
This is the perfect potato salad for the mayo-averse (although it’s a life-style choice I’ll never understand…
Book: Start Here, page 42
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Kettle chips
Pricey Ingredients: —
Hard-to-find: —
Recipe on Epicurious.com
