Roasted Potato And Okra Salad

• 1 pound baby red potatoes
• 1 pound yukon gold potatoes small
• 1 pound whole okra fresh
• 2 tablespoons EVOO divided
• 3 teaspoons kosher salt divided
• 1 teaspoon freshly ground pepper divided
• vinaigrette lemon-thyme
• 1 shallot small, minced
• 3 tablespoons white wine vinegar
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/4 cup extra virgin olive oil

1. Preheat oven to 450u0b0. 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 to 20 minutes or until fork-tender. Drain and cool completely (about 20 minutes).
2. Toss together okra, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper, and place in a single layer in a jelly-roll pan. Cut potatoes in half, and toss with remaining olive oil, salt, and pepper. Place potatoes in a single layer in another jelly-roll pan.
3. Bake okra and potatoes at 450u0b0 for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.
4. Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.
5. Lemon-Thyme Vinaigrette: Stir together shallot and white wine vinegar in a small bowl. Let stand 10 minutes. Stir in zest and next 3 ingredients. Add oil in a slow, steady stream, whisking until smooth.

potatoes, gold potatoes, okra fresh, kosher salt, freshly ground pepper, lemonthyme, shallot, white wine vinegar, lemon zest, lemon juice, mustard, thyme, extra virgin olive oil

Taken from www.yummly.com/recipe/Roasted-Potato-and-Okra-Salad-1197608 (may not work)