Okra and Potato Salad

• 3 tablespoons lemon juice
• 1 tablespoon sherry vinegar
• 3/4 pound small potatoes, preferably fingerlings, scrubbed and sliced about 1/2-inch thick
• Salt
• Black pepper
• 1 pound okra
• 1 serrano pepper, seeded if desired, minced
• 1 shallot, minced, soaked for 5 minutes in cold water, and drained
• 1 garlic clove, pureed in a mortar and pestle with a pinch of salt
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/4 cup chopped parsley
• 1 to 2 ounces crumbled feta for serving (optional)

1. Mix together lemon juice and vinegar in a small bowl.
2. Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce with the tip of a knife.
3. Remove from heat and transfer to a bowl.
4. Season with salt, pepper, and 1 tablespoon of the lemon juice-vinegar mix.
5. Trim away okra stems, just above the line where the stem cap joins the okra spear.
6. Place in steamer, cover and steam 4 minutes.
7. Drain and rinse briefly with cold water, then drain on a dish towel.
8. Slice okra about 1/3- to 1/2-inch thick and add to bowl with potatoes.
9. Add serrano and shallot.
10. Season generously with salt and pepper, and toss together.
11. Whisk garlic, yogurt and olive oil into remaining lemon juice-vinegar mix.
12. Toss with the okra and potatoes.
13. Add parsley and toss again.
14. Garnish with crumbled feta if desired, and serve.

lemon juice, sherry vinegar, potatoes, salt, black pepper, okra, serrano pepper, shallot, garlic, plain yogurt, olive oil, parsley, serving

Taken from cooking.nytimes.com/recipes/1017716 (may not work)