2 lbs. green bananas 5 medium peeled and cut into 3/4-inch chunks
1 cup vegan mayo
2 Tbsp. Lime juice
1 1/2 tsp. Pink salt
1 tsp. Agave
1/4 tsp. ground black pepper
1 cup sweet relish or diced sweet pickles
1/2 cup chopped red onion
1/2 cup green onion diced
Cover peeled green bananas with water in 4-quart saucepot; bring to a boil over medium-high heat.
Reduce heat to low and simmer until bananas are tender, about 10 minutes. Drain and cool slightly.
Combine mayo, lime, salt, agave and pepper in large bowl.
Add potatoes, green onion and relish and toss gently.
Serve chilled or at room temperature.