Fried Okra And Potato Salad
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
7.8
Difficulty
Ingredients:
Directions:
1
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature
2
In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal
3
In a deep skillet heat 1 inch of the oil to 375°F
4
, in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain
5
In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste
6
Add the dressing to the potatoes with the okra and the tomato and combine the salad well
7
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature
8
In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal
9
In a deep skillet heat 1 inch of the oil to 375°F
10
, in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain
11
In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste
12
Add the dressing to the potatoes with the okra and the tomato and combine the salad well