Banana & Spud Salad
Banana & Spud Salad
2 – ½ pound red-skin or baby potatoes (1kg)
1 pounds greenish bananas (4 or 5)
1 red onion sliced thin
¼ cup capers, drained (60ml)
4 tablespoons olive oil (1/4 cup or 60ml)
2 tablespoon white wine vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 ½ teaspoons salt (12ml)
1 teaspoon milled black pepper (5ml)
3 tablespoons chives (15ml)
1 red bell pepper sliced thinly
Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
2 – ½ pound red-skin or baby potatoes (1kg)
1 pounds greenish bananas (4 or 5)
1 red onion sliced thin
¼ cup capers, drained (60ml)
4 tablespoons olive oil (1/4 cup or 60ml)
2 tablespoon white wine vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 ½ teaspoons salt (12ml)
1 teaspoon milled black pepper (5ml)
3 tablespoons chives (15ml)
1 red bell pepper sliced thinly
Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
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