Title: Fried Okra And Potato Salad
Categories: July 1991
Yield: 1 servings

2 lb Boiling potatoes;
-(preferably
; yellow-fleshed),
; quartered
; lengthwise and cut
; crosswise into
; 3/4-inch pieces
1/2 lb Okra; trimmed and cut
; crosswise into
; 1/4-inch-thick
; rounds
1/2 c Cornmeal
Vegetable oil for
-deep-frying
1 1/2 tb Cider vinegar
1 1/2 ts Honey
3/4 c Mayonnaise
1 Tomato; seeded and chopped
; coarse

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. 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. In a deep skillet heat 1 inch of the oil to
375F., in it fry the okra, stirring, for 2 minutes, or until it is golden,
and transfer it to paper towels to drain. In a small bowl whisk together
the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and
pepper to taste. Add the dressing to the potatoes with the okra and the
tomato and combine the salad well.

Serves 6.

Gourmet July 1991

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