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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 190 kcal
- Protein
- 8 g
- Carbohydrates
- 22 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 516 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 4 mg
- Potassium
- 758 mg
- Calcium
- 134 mg
- Iron
- 4.7 mg
- Magnesium
- 64 mg
- Phosphorus
- 136 mg
- Zinc
- 1.0 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 30 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.18 mg
- Niacin
- 1.9 mg
- Folate
- 60 mcg
- Water
- 187 g
Sources: USDA FoodData Central
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.
Troubleshooting
Okra is extremely slimy or stringy
Cause: The okra pods were pierced or sliced before steaming, releasing the mucilage into the hot water environment.
Fix: Cannot be fixed completely, but chilling the salad thoroughly will firm up the texture and make it less noticeable.
Prevention: Always cook okra whole using dry heat or quick steaming before slicing into rounds for salads.
Dressing becomes watery after sitting
Cause: Vegetables were not sufficiently drained after steaming, or condensation built up during cooling.
Fix: Stir in a spoonful of extra Greek yogurt to re-thicken the dressing.
Prevention: Allow steamed vegetables to air dry for a few minutes before mixing with the yogurt.
Garlic flavor is too harsh
Cause: Raw garlic pieces are too large, or garlic is particularly pungent.
Fix: Add a pinch of sugar or a small drizzle of honey to balance the pungency.
Prevention: Mince the garlic finely or grate it on a microplane. Let the minced garlic sit in the lemon juice for 5 minutes before mixing to mellow the bite.
Cultural Context
Yogurt-based salads and meze are cornerstones of Eastern Mediterranean and Levantine dining, offering a lighter, cooling contrast to warm climates and rich meats compared to Western mayonnaise-based salads. Okra, often called bamya in Arabic, Greek, and Turkish, is a highly celebrated vegetable in the region, usually stewed but beautifully showcased here in a fresh, vibrant context.
