Ingredients

• 2 pounds small red potatoes, quartered
• 1 ½ cups chicken broth
• ½ cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt, divided
• 8 ounces sugar snap peas, trimmed
• 1 pound diagonally sliced asparagus
• 8 ounces baby carrots, halved lengthwise
• 1 tablespoon olive oil
• 2 teaspoons grated lemon rind
• ⅛ teaspoon black pepper
• 1 cup radishes, quartered lengthwise
• ⅓ cup small mint leaves
• ⅓ cup cilantro leaves
• ⅓ cup flat-leaf parsley leaves
• 2 cups trimmed watercress

Directions

1. Combine first 5 ingredients in a large saucepan, and bring to a boil.
2. Reduce heat, and simmer 15 minutes.
3. Remove potatoes with a slotted spoon.
4. Bring broth mixture to a boil; cook until reduced to ½ cup (about 8 minutes).
5. Combine broth mixture, potatoes, and 1/4 teaspoon salt in a bowl; set aside.
6. Steam the peas, covered, 2 minutes or until crisp-tender.
7. Rinse peas with cold water, and drain.
8. Steam asparagus, covered, for 2 minutes or until crisp-tender.
9. Rinse asparagus with cold water; drain.
10. Steam the carrots, covered, 4 minutes or until crisp-tender.
11. Rinse carrots with cold water; drain.
12. Combine 1/4 teaspoon salt, peas, asparagus, carrots, oil, rind, and pepper in a large bowl.
13. Combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat.
14. Arrange the watercress on each of 8 plates; divide the potato mixture evenly among plates.

Notes