Potato and Green Banana Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This is a very different type of potato salad. I've only made it once (years ago) but it IS quite good. You MUST use green, underripe bananas. Perhaps even plantains would do? Prep/cook time does not include chilling time. Ingredients:
3 lbs yukon gold potatoes, peeled and cut into 1-inch cubes |
3 lbs greenish-yellow bananas, peeled and sliced into 1-inch pieces (about 7 or 8) |
1 large sweet onion, diced |
1 cup spanish olives with pimento, chopped |
3/4 cup extra virgin olive oil |
1/2 cup white vinegar |
1 tablespoon dijon mustard |
1/4-1/2 teaspoon sugar |
2 teaspoons salt (or (to taste) |
1 teaspoon black pepper |
Directions:
1. Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
2. Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
3. In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
4. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
5. Cover and refrigerate at least 2 hours before serving.
|
|