Best 7 Roasted Potato And Okra Salad Recipes

ANN'S ROASTED POTATO SALAD

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.

ROASTED POTATO AND OKRA SALAD

Steps:

• Roast potatoes and okra:
• Put oven rack in middle position and preheat oven to 450°F.
• Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
• Cook beans and corn while potatoes roast:
• Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
• Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
• Make dressing and assemble salad:
• Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

OKRA AND POTATO SALAD

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.

ROASTED RED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.