• 3 tablespoons lemon juice.
  • 1 tablespoon sherry vinegar.
  • 1 pound small potatoes, scrubbed and sliced about 1/2-inch thick.
  • 1 bottle Pickled Pink Smokin’Okra – sliced in thirds.
  • 1 red pepper, minced.
  • 1 shallot, minced.
  • 1 garlic clove, puréed. 
  • ¼ cup plain yogurt.
  • ¼ cup olive oil.
  • ¼ cup partsley, chopped.
  •  Salt & pepper to taste.
  • 1/2 cup crumbled feta. 


Mix lemon juice and vinegar and put aside. Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce. Remove from heat and transfer to a bowl. Slice potatoes into 1/4 to 1/2-inch slices and season with salt, pepper, and 1 tablespoon of the lemon juice and vinegar mix. Slice the Pickled Pink Smokin’ Okra approximately 1/2-inch thick and add to bowl with potatoes. Add shallot and season generously with salt and pepper, and toss together. Whisk garlic, yogurt and olive oil into remaining lemon juice and vinegar mix. Toss with the okra and potatoes. Add parsley and toss again. Garnish with crumbled feta if desired.