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1
Preheat the oven to 350.
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2
On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer.
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3
Season with salt and pepper.
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4
Bake the potatoes in the middle of the oven for about 30 minutes, or until they'e lightly browned and just tender.
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5
Let cool.
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6
On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil.
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7
Spread the sweet potatoes in an even layer and season with salt and pepper.
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8
Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking.
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9
Let the sweet potatoes cool.
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10
In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes.
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11
Transfer the seeds to a small bowl.
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12
Add the rinsed spinach leavesthey will still be wetto the skillet and cook over moderately high heat, tossing with tongs, until completely wilted.
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13
Transfer the spinach to a colander to cool.
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14
Lightly squeeze the spinach dry and then coarsely chop.
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15
Wipe out the skillet.
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16
Add 2 tablespoons of olive oil and heat until shimmering.
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17
Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
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18
In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper.
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19
Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat.
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20
Transfer the salad to a platter and serve.
