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 onions, 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:
Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
Cover and refrigerate at least 2 hours before serving.
Servings: 10
Time preparation: 30 min.
Time total: 30 min.