For the people who insist every potato salad needs pickles.
Thisdish gets even more tastyovernight, so feel free to make it ahead of time.
Bring to a boil over high; reduce heat to medium-low.
Credit:Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
Cook, stirring occasionally, until fork-tender, 10 to 15 minutes.
Drain well, and rinse with cold water.
Let cool slightly in colander, about 15 minutes.
Add cooled potatoes, chopped okra, and pickle chips; stir together until combined.
Serve immediately, or store, covered, in refrigerator up to 24 hours.
Make Ahead
This side will hold overnight in the fridge if well covered.
