MARINATED GREEN BANANAS AND POTATOES
Oswald Rivera recipe (from his cookbook)
6 or more servings

3 lbs green bananas
2 1/2 lbs Maine or Idaho potatoes, peeled and cubed
2 onions, peeled and sliced
3/4 cup pimento stuffed Spanish olives
2 cups olive oil
2 1/2 tsp salt
1/4 tsp ground black pepper
1 cup white vinegar

Boil the green bananas with 1 or two tsps. milk in 3 quarts of water until tender but still firm (10 to 15 minutes). Drain and rinse the bananas under water. Peel and slice. Cook the potatoes in boiling salted water until tender but firm. In large serving bowl, alternate layers of bananas, potatoes, onions and sliced olives. In a glass jar, combine the oil, salt, pepper and vinegar. Shake well and pour over vegetables. Cover and store overnight in the refrigerator.