I’m really enjoying the beautiful new potatoes that are around at the moment. Aimee at The Vege Plot has grown Rocket and Cliff Kidney varieties this year and they are just so delicious!

There are two options for the green goddess here. One is avocado based and my favourite, it just needs to be made the day of as the avocado in it causes it to discolour. The other is mayo based so it can be made in advance. Both taste great.

If you make this recipe, you can cook the potatoes, dress them in a little nice olive oil and leave them at room temperature. Then when you’re ready to serve lay them out on the dressing and you’re good to go! Alternatively, you can toss them with the green goddess dressing before serving.

The green goddess dressing is great with roast carrots and shaved fennel, with shredded cooked chicken in a sandwich and the avocado version makes a great dip.

New potatoes with green goddess dressing and herbs

Serves 4 or 6-8 as part of a large spread

800g – 1kg of new potatoes, scrubbed
1 batch Green Goddess dressing – below
A few herbs or edible flowers to make everything pretty, I used chive flowers, Italian parsley and mint

Prepare the potatoes by scrubbing well and leave to sit in water. This could be done the day before if needed or the morning of. Make sure they are all a similar size so cut any bigger ones, so they cook evenly.

Cover with cold water and season well with salt. Bring to the boil and then simmer until just tender. Drain well, cover with a tea towel and leave to steam until ready to use.

Spread the green goddess dressing on a plate and top with the potatoes and finish with extra virgin olive oil, sea salt and extra herbs. Alternatively toss them with the dressing and serve (pictured), I tend to do toss the potatoes if using the mayo version and spread the dressing on the plate if using the avocado version.

Green goddess dressing

1 medium to large avocado, stone and skin removed
4-8 T herbs – finely chopped, choose soft herbs like chives, basil, parsley, dill, fennel fronds, tarragon, coriander, lovage, mint
½ cup plain Greek style yoghurt – try coconut yoghurt for dairy free
4 tsp wine vinegar
Pinch cayenne or chipotle tabasco is great
A few splashed of worcestershire sauce or 2 anchovies (optional)
2 T Extra virgin olive oil
1-2 spring onions, finely chopped
Salt and black pepper

Add all ingredients to a blender or similar and blend until smooth. Taste and adjust if needed. This is best made the day of as the avocado starts to discolour. If you need to make it in advance, try the mayo version below. Press a piece of baking paper on the top of the dressing to stop the top discolouring and keep in the fridge until ready to use.

For a Mayo version… replace the avocado with half a cup of quality mayo – I still used the yoghurt but you could sub this out and up the mayo to a cup. Reduce the vinegar by half and then add to taste. I also upped the herbs for a nice green colour and reduced the olive oil to 1 T.