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.

Ingredients

  • 3tablespoons lemon juice
  • 1tablespoon sherry vinegar
  • ¾pound small potatoes, preferably fingerlings, scrubbed and sliced about 1/2-inch thick
  • Salt
  • Black pepper
  • 1pound okra
  • 1serrano pepper, seeded if desired, minced
  • 1shallot, minced, soaked for 5 minutes in cold water, and drained
  • 1garlic clove, puréed in a mortar and pestle with a pinch of salt
  • ¼cup plain yogurt
  • ¼cup olive oil
  • ¼cup chopped parsley
  • 1 to 2ounces crumbled feta for serving (optional)
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        249 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 5 grams protein; 1 milligram cholesterol; 679 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Mix together lemon juice and vinegar in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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