Potatoes Primavera

• 2 pounds small red potatoes, quartered
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 3 cups sugar snap peas, trimmed (about 8 ounces)
• 3 cups (1 1/2-inch) diagonally sliced asparagus (about 1 pound)
• 2 cups baby carrots, halved lengthwise (about 8 ounces)
• 1 tablespoon olive oil
• 2 teaspoons grated lemon rind
• 1/8 teaspoon black pepper
• 1 cup radishes, quartered lengthwise
• 1/3 cup small mint leaves
• 1/3 cup cilantro leaves
• 1/3 cup flat-leaf parsley leaves
• 2 cups trimmed watercress (about 1 bunch)

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

red potatoes, chicken broth, white wine, lemon juice, garlic, salt, sugar snap peas, baby carrots, olive oil, lemon rind, black pepper, radishes, mint, cilantro, flatleaf parsley, trimmed watercress

Taken from www.myrecipes.com/recipe/potatoes-primavera (may not work)