Roasted Potato and Okra Salad

Ingredients

• 1 pound baby red potatoes
• 1 pound small Yukon gold potatoes
• 1 pound fresh okra (or 1 jar pickled okra)
• 2 tablespoons olive oil, divided
• 3 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided

Lemon-Thyme Vinaigrette

• 1 small shallot, minced
• 3 tablespoons white wine vinegar
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat oven to 450 degrees. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15-20 minutes until fork tender. Drain and cool completely (about 20 minutes).
2. Toss okra with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place in a single layer in a jelly-roll pan.
3. Cut potatoes in half and toss with remaining olive oil, salt and pepper. Place potatoes in a single layer in another jelly-roll pan.
4. Bake okra and potatoes at 450 degrees for 20-25 minutes or until golden brown.
5. Remove from oven and let stand 5 minutes.
6. Cut okra pods in half lengthwise.
7. Toss together potatoes, okra, vinaigrette and green onions in a medium bowl.
8. Serve immediately.

By KathyMillerTime
Adapted from Southern Living, June 2015