Best Green Goddess Potato Salad With Jammy Eggs

Ingredients

• 1 bunch asparagus (approx. ¾ pound), woody ends trimmed
• 3-4 large eggs, room temperature
• 1 ½ pounds fingerling potatoes
• ⅓ cup each (packed tightly): Parsley, tarragon, chives and watercress
• 1 cup sour cream
• 2 Tbsp fresh lemon juice
• 1 garlic clove
• 1 Tbsp capers (or 2 anchovies)
• Sea salt, to taste
• ¼ cup olive oil
• 3 Persian cucumbers, sliced
• 2 cups snap peas, strings removed and thinly sliced