I liked the green olive dressing from the asparagus and egg recipe so much that I had to find something else to use it in. Warm new potatoes absorb the flavours perfectly.
100g new potatoes
1 ripe avocado
1 small head crisp green lettuce like romaine
for the dressing
1 tbsp vinegar (cider or white wine)
3 tbsp olive oil
6 green olives, finely chopped
1 tbsp chopped fresh basil
Cook the new potatoes in plenty of salted boiling water for 10-15 minutes.
While they are cooking, mix the dressing ingredients together and season well with salt and pepper.
Once the potatoes are cooked, drain them and then cut them into quarters.
Put them into a bowl and pour over the dressing and stir. There will be too much dressing for the amount of potatoes, but that’s fine, you’ll be adding the avocado later.
Cover the bowl and set aside, letting the potatoes absorb the dressing.
Once the potatoes are cool and you are ready to serve, peel and cut the avocado into slices, or into chunks depending on your fancy.
Carefully stir the avocado into the potato and dressing mixture, getting it nicely coated.
Serve on a bed of the crisp lettuce.
Serves 2 as a starter.
If you wanted this as a main course, I would double the amount of potato and possibly add some hard boiled egg slices on top.