Equipment
Ingredients
Vegetables
- 500 g waxy potatoes, scrubbed and halved
- 200 g fresh okra, whole, stems trimmed slightly without piercing the pod
Garlic Yogurt Dressing
- 150 g plain greek yogurt, whole milk preferred
- 30 ml extra virgin olive oil
- 2 garlic, minced or pressed
- 15 ml lemon juice, freshly squeezed
- 10 g fresh dill, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Trim the very top of the okra stems, being extremely careful not to cut into the hollow pod, which would release mucilage. Halve the potatoes so they are uniform in size.
Place the halved potatoes in a steamer basket set over a large pot of boiling water 100 degrees Celsius/212 degrees Fahrenheit. Cover and steam until tender when pierced with a fork, about 15 minutes.
Remove the potatoes and set aside to cool slightly. Add the whole okra pods to the steamer basket. Steam for 3 to 4 minutes until vibrant green and tender-crisp. Remove immediately to prevent overcooking.
Once the okra is cool enough to handle, slice the pods into 1 centimeter thick rounds. Set aside with the warm potatoes.
In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, minced garlic, lemon juice, chopped dill, kosher salt, and black pepper until fully emulsified and smooth.
Transfer the warm potatoes and sliced okra to a large mixing bowl. Pour the yogurt dressing over the vegetables and fold gently to combine, being careful not to mash the potatoes or crush the okra.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the warm potatoes to absorb the garlicky flavors and the dressing to set.
Chef's Notes
- Steaming the okra whole is the secret to avoiding the dreaded slime. By keeping the pod intact during the cooking process, the mucilage stays trapped inside until you slice it.
- Dressing the potatoes while they are still slightly warm allows the starch structure to act like a sponge, deeply absorbing the garlic, lemon, and herbaceous notes of the dressing.
- Using full-fat Greek yogurt is highly recommended. Low-fat varieties contain more water and less structure, which can lead to a watery, split dressing once it meets the residual heat of the vegetables.
- If your garlic cloves have green shoots in the center (the germ), slice them in half and remove the green core before mincing. This removes the bitter, overly aggressive bite.
Storage
Refrigerator: 3 days — Store in an airtight container. The dressing may thicken; stir well before serving.
