Okra and New Potato Salad

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.