Roasted Potato And Okra Salad Recipes
OKRA AND POTATO SALAD
To make the salad, I steam the potatoes first and, as soon as they're done, season them and toss them with a portion of the lemon juice and vinegar dressing. Then, I briefly steam and slice the trimmed okra and toss everything together. It tastes like a creamy potato salad with a garlicky Mediterranean accent.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams
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