Best 3 Roasted Potato And Okra Salad Recipes

**Roasted Potato and Okra Salad: A Delightful Medley of Flavors and Textures**

This roasted potato and okra salad is a vibrant and flavorful dish that combines the best of both worlds: crispy, golden potatoes and tender, slightly slimy okra. Tossed in a tangy vinaigrette dressing, this salad is a perfect balance of sweet, sour, and savory flavors. The addition of fresh herbs like cilantro and mint adds a refreshing touch, while a sprinkling of crunchy peanuts provides a satisfying textural contrast. This versatile salad can be served as a side dish, a main course, or even as a light lunch. It's a great way to enjoy the bounty of summer produce and is sure to be a hit at your next gathering. Other recipes included in this article offer variations on the classic roasted potato and okra salad, such as a spicy version with chili peppers and cumin, a smoky version with roasted eggplant, and a refreshing version with a yogurt-based dressing. With so many options to choose from, you're sure to find a roasted potato and okra salad recipe that suits your taste.

Here are our top 3 tried and tested recipes!

MARTHA ROSE SHULMAN'S ROASTED OKRA

Martha Rose Shulman's Roasted Okra image

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 15m

Yield Serves four

Number Of Ingredients 5

Ingredients

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Steps:

Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams

OKRA AND POTATO SALAD

Okra and Potato Salad image

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.

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons lemon juice
1 tablespoon sherry vinegar
3/4 pound small potatoes, preferably fingerlings, scrubbed and sliced about 1/2-inch thick
Salt
Black pepper
1 pound okra
1 serrano pepper, seeded if desired, minced
1 shallot, minced, soaked for 5 minutes in cold water, and drained
1 garlic clove, puréed in a mortar and pestle with a pinch of salt
1/4 cup plain yogurt
1/4 cup olive oil
1/4 cup chopped parsley
1 to 2 ounces crumbled feta for serving (optional)

Steps:

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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams

ANN'S ROASTED POTATO SALAD

Ann's Roasted Potato Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

Tips:

Choose the right potatoes: Yukon Gold potatoes are a good choice for this recipe because they hold their shape well and have a creamy texture. However, you can use any type of potato you like.
Cut the potatoes into uniform pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not be as tender.
Roast the potatoes until they are tender and slightly browned: This will give them a nice flavor and texture.
Don't overcrowd the pan: If you overcrowd the pan, the potatoes will not cook evenly. Make sure there is enough space between the potatoes so that they can roast properly.
Use fresh okra: Fresh okra is best for this recipe. If you can't find fresh okra, you can use frozen okra, but it will not be as flavorful.
Trim the okra before cooking: Cut off the stem and blossom ends of the okra before cooking. You can also peel the okra if you want, but this is not necessary.
Cook the okra until it is tender: Okra can be cooked in a variety of ways, but the easiest way is to roast it in the oven. Roast the okra until it is tender and slightly browned.
Use a light vinaigrette dressing: A light vinaigrette dressing will help to brighten the flavors of the potatoes and okra without overpowering them.
Serve the salad warm or at room temperature: This salad can be served warm or at room temperature. If you serve it warm, the flavors will be more intense. If you serve it at room temperature, the flavors will be more mellow.

Conclusion:

This roasted potato and okra salad is a delicious and healthy side dish that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own personal taste. Whether you like your potatoes crispy or tender, your okra roasted or grilled, this salad is sure to please. So next time you are looking for a quick and easy side dish, give this roasted potato and okra salad a try.