Pittsburgh, PA
October 17, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Green Banana And Potato Salad

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

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections