Okra And Potato Salad Recipes

FRIED OKRA AND POTATO SALAD

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to 375°F., in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain. In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste. Add the dressing to the potatoes with the okra and the tomato and combine the salad well.

ROASTED POTATO AND OKRA SALAD

Steps:

• Roast potatoes and okra:
• Put oven rack in middle position and preheat oven to 450°F.
• Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
• Cook beans and corn while potatoes roast:
• Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
• Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
• Make dressing and assemble salad:
• Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

OKRA AND POTATO SALAD

Steps:

• Mix together lemon juice and vinegar in a small bowl.
• Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce with the tip of a knife. Remove from heat and transfer to a bowl. Season with salt, pepper, and 1 tablespoon of the lemon juice-vinegar mix.
• Trim away okra stems, just above the line where the stem cap joins the okra spear. Place in steamer, cover and steam 4 minutes. Drain and rinse briefly with cold water, then drain on a dish towel.
• Slice okra about 1/3- to 1/2-inch thick and add to bowl with potatoes. Add serrano and shallot. Season generously with salt and pepper, and toss together.
• Whisk garlic, yogurt and olive oil into remaining lemon juice-vinegar mix. Toss with the okra and potatoes. Add parsley and toss again. Garnish with crumbled feta if desired, and serve.

OKRA SALAD

Steps:

• Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
• In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

CHARRED OKRA SALAD WITH GARLICKY YOGURT

Steps:

• Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
• Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
• While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
• Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
• To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.

OKRA SALAD WITH TOASTED CUMIN

Steps:

• Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper.
• Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside.
• To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.