Olive-Parsley Dip with Crudites Recipe

• 1 pound fingerling potatoes, cut in half lengthwise
• 1 medium head broccoli, cut into bite-size florets
• 1 medium head cauliflower, cut into bite-size florets
• 3 medium carrots, cut into sticks
• 4 celery stalks, cut into sticks
• 1 bunch radishes, ends trimmed and cut in half
• 1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques
• 1 cup sour cream
• 6 tablespoons mayonnaise
• 1/4 cup fresh Italian parsley leaves, finely chopped
• 5 teaspoons freshly squeezed lemon juice
• 2 medium garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt

1. Bring a large saucepan of heavily salted water to a boil over high heat.
2. Add potatoes and cook until tender when pierced with a knife, about 8 minutes.
3. Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a boil.
4. Add cauliflower to the boiling water and cook until just tender, about 2 minutes.
5. Remove to the baking sheet with the potatoes and let water return to a boil.
6. Add broccoli and cook until just tender, about 2 minutes.
7. Drain and spread in a single layer on the baking sheet with the potatoes and cauliflower.
8. Combine all ingredients in a medium bowl and mix until incorporated, then taste and season with freshly ground pepper as needed.
9. Transfer to a serving bowl and serve with raw and blanched vegetables.

potatoes, head broccoli, head cauliflower, carrots, celery stalks, radishes, mixed olives, sour cream, mayonnaise, fresh italian parsley, freshly squeezed lemon juice, garlic, mustard, kosher salt

Taken from www.chowhound.com/recipes/olive-parsley-dip-with-crudites-14271 (may not work)