Green Potato Salad

Directions

1. Bring a large pot of water to a boil. Add the potatoes and cook for 10 minutes, until fork-tender.
2. Add the peas, asparagus, and broccoli to the pot and cook for another 3-5 minutes.
3. While the veggies cook, make the dressing. Add the garlic, chives, basil, lemon juice, olive oil, sour cream, and spinach to a large jar and blend with an immersion blender. (You can also use a regular blender.) Add the salt and pepper, and adjust seasonings to taste. 
4. Place the chopped olives in a large bowl. Drain the potatoes and vegetables and add to the bowl with the olives. 
5. Pour the dressing over the veggies and potatoes while they are still warm (it helps the flavors bloom). Stir gently to get everything covered. Serve warm or at room temperature, and store any leftovers in the fridge for 3-5 days.