Roasted Potato And Okra Salad Recipe

Name: Roasted Potato And Okra Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby red potatoes; 1 pound yukon gold potatoes small; 1 pound whole okra fresh; 2 tablespoons EVOO divided; 3 teaspoons kosher salt divided; 1 teaspoon freshly ground pepper divided; vinaigrette lemon-thyme; 1 shallot small, minced; 3 tablespoons white wine vinegar; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon dijon mustard; 1 teaspoon chopped fresh thyme; 1/4 cup extra virgin olive oil

Servings: persons

1 pound baby red potatoes
1 pound yukon gold potatoes small
1 pound whole okra fresh
2 tablespoons EVOO divided
3 teaspoons kosher salt divided
1 teaspoon freshly ground pepper divided
vinaigrette lemon-thyme
1 shallot small, minced
3 tablespoons white wine vinegar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil

1
Preheat oven to 450u00b0. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15 to 20 minutes or until fork-tender. Drain and cool completely (about 20 minutes).
2
Toss together okra, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper, and place in a single layer in a jelly-roll pan. Cut potatoes in half, and toss with remaining olive oil, salt, and pepper. Place potatoes in a single layer in another jelly-roll pan.
3
Bake okra and potatoes at 450u00b0 for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.
4
Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.
5
Lemon-Thyme Vinaigrette: Stir together shallot and white wine vinegar in a small bowl. Let stand 10 minutes. Stir in zest and next 3 ingredients. Add oil in a slow, steady stream, whisking until smooth.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound baby red potatoes, 1 pound yukon gold potatoes small, 1 pound whole okra fresh, 2 tablespoons EVOO divided, and more.

Yes, Roasted Potato And Okra Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato And Okra Salad

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