Okra and Potato Salad Recipe (2024)

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.

This salad was wonderful, as long as slimy okra is okay with you. I had sherry vinegar around for some other recipe, so I was particularly glad to discover another use for it. I just minced the garlic, never having been able to have the patience or the mortar/pestle to make a paste out of it. Minced garlic is just fine. Anyway, a lovely accompaniment. We had it with Mark Bittman's Spicy Roasted Chicken Thighs and were very happy.

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!

Okra is an acquired taste. "Slimy" is an unfair description of this particular texture. Lots of people enjoy okra and lots don't. It's kinda like how lots of people enjoy raw oysters, and lots don't. But, in my experience, people who say they don't like okra or oysters may end up loving them if they have a properly prepared taste. Sometimes, it might take a martini or two to get a non-believer to try them, but half the time you'll get a convert.

This came out well. I read the notes before I started to cook, something I’ve learned to do after cooking 200 recipes from The NY Times. After seeing other peoples feedback, I roasted the okra to make it less slimy and added a touch of honey (~1/2teaspoon) to the dressing to mellow its acidity.

Summers in the South, give you a bounty of okras. This recipe definitely caught my eye and also did a side eye of steaming the okra (as others have mentioned from the South, is an unfamiliar concept). I took the advice of others to ROAST the okra. I did them whole at 425 degrees F. for 20-25 min and a quick broil at the end for a couple minutes to crisp them. Roasted the okra with a little olive oil, salt and pepper. Delicious and no slime at all. Definitely recommend if you have slime aversion

Grill the okra then slice, absolute heaven. Rest of the recipe is great. Good use here in FL summer as thats all that really grows in August!

In Japan often okra is rolled in salt and then dusted off before blanching to rid of slime and fur. I did the salt/dust then skillet-cooked in olive oil until charred (as others have suggested) and found it to be not slimy and very tasty. Something crunchy was missing for me so added crispy shallots.

Definitely do not steam okra. Makes it squishy either sauté or cook in oven.

Look at the notes under Samin Nosrat’s lowcountry okra soup for how to deslime okra.

Meh. Cool idea that did not add up for me. Waste of perfectly good ingredients that are better served elsewhere. And I love Okra.

Liked the dressing, but the okra made it all slimy, like eating frogs eggs.

The flavors are all good, but the okra makes everything SO slimy. I wanted to love it but I just couldn’t. I won’t be making this potato salad again.

This recipe is very slime-forward. That's not a bad thing if you're a big fan of okra, as I am. The recipe seems designed to emphasize okra's sliminess by steaming and then tossing with yogurt dressing that itself becomes quite slimy. It was delicious. Children and those new to okra may find it challenging. It was less slimy the next day. I used Thai chilis instead of Serrano but otherwise followed the recipe exactly.

This is really good! Followed the recipe exactly. I did feel the okra to potato ratio was a little heavy on the okra side. Next time I would use a pound of potatoes.

I added about a tablespoon of the lemon zest to this and loved the results. I will make this again. I may try using 3 tbsp of yogurt and 1 tbsp of Dukes Mayo instead of all yogurt. I love the tartness but it needs a bit more balance that the olive oil just isn’t giving it. Dukes doesn’t have the sugar of other mayos so the brand does make a difference.