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2 1/2 pounds red-skin or Yukon Gold potatoes
3 pounds greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 tablespoon Dijon mustard
2 1/2 teaspoons salt
1 teaspoon milled black pepper

Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours. Makes 10 servings.

"Go Bananas" by Susan Quick

Thursday, June 21, 2001