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.Powered by DiningAndCooking.com
Preparation
- 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.
Dining and Cooking