Okra and New Potato Salad

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

The okra, left whole, lightly cooked so that it does not become slimey or lose its bite, is the main ingredient in this satisfyingly messy salad with a sharp thick dressing. Serve cold with bread as a starter or light lunch dish, or as a decent hot or warm single accompaniment to plainly grilled fish or meat.

There are numerous variations. Use all onion or leek rather than a mixture, or experiment with spring onions cut into strips and not cooked for as long as the ordinary onions.