Okra and Potato Salad
- Total Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons lemon juice
- 1tablespoon sherry vinegar
- ¾pound small potatoes, preferably fingerlings, scrubbed and sliced about ½-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 analysis per serving (6 servings)
186 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’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
- Step 1
Mix together lemon juice and vinegar in a small bowl.
- Step 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.
- Step 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.
- Step 4
Slice okra about ⅓- to ½-inch thick and add to bowl with potatoes. Add serrano and shallot. Season generously with salt and pepper, and toss together.
- Step 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.
Private Notes
Comments
Steamed okra just seemed so wrong (maybe because I was born and raised in the South). Instead, I roasted thick okra slices it in a 425 oven after tossing with a little olive oil, salt, and pepper, and was very pleased with the results. I thought the dressing was a bit tart, so next time I'll only use two tablespoons of lemon juice. This is a tasty side dish, perfect when the okra plants are at peak production.
This seemed unlikely to me, although I am a confirmed okra-lover, but I followed the recipe and I gotta tell ya, this is a great combination. Yum.
Okra with a dressing of white vermouth and EVOO is excellent, too, rather than vineger use lemon. Yes, when you can find pickled okra, grab it - it is always good, and the husk is a pleasant surprise.
IRT slime - did anyone who has made the Recipe as written - lightly dry each piece of Okra with a paper towel after steaming, rinsing, & putting on tea towel to dry? Putting on a tea towel is just not enough unless maybe you have a hot, dry kitchen. I’m a big fan of and was surprised Martha R Shulman didn’t include this step as I think I learned it from her other recipes. With a big Okra garden, I’m always looking for new recipes. I probably won’t be trying this until Aug 2026. Most comments are 10-11 years old & seem to be from cooks fond of & familiar with Okra - concerned with how many mentioned slime. I may try the Jarred Pickled Okra route in early summer - but I find it to be so expensive. I made the mistake of not pickling Okra last summer.
Made this last night and served — because I forgot to buy more white rice — along side pressure cooked MN wild rice with pearl onions in vegetable stock. Squeezed fresh lime on top of the okra and a smattering of crushed dry roasted cashews got rave reviews from guests and resulted in no leftovers. Likely one of the best combination plates I’ve ever served.
This is a tasty combination!