Roasted Potato-and-Okra Salad

- Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

This fresh yet hearty side dish features roasted potatoes instead of the boiled ones traditionally served as part of the Lowcountry-style spread.

Hands-on time: 20 minutes
Total time: 1 hour 40 minutes
Yields: Makes 6 to 8 servings


1 pound baby red potatoes

1 pound small Yukon gold potatoes

1 pound fresh whole okra

2 tablespoons olive oil, divided

3 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

Lemon-Thyme Vinaigrette

3 green onions, thinly sliced

Garnish: fresh thyme sprigs

How to Make It

Preheat oven to 450°. 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).

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.

Bake okra and potatoes at 450° for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.

Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.


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