Rinse and scrub the potatoes then add them to a large pot with water and bring to a boil.

Once the water is at a rolling boil, lower the the heat and let simmer until fork tender, about 10-20 minutes, depending on the size of your potatoes.

Once the potatoes are fully cooked transfer them in a bowl to cool.

Do not discard the water.

While the potatoes are cooling, bring your pot of water back to a rolling boil and add a steam basket on top of the pot, add the green beans and asparagus and steam for 2-4 minutes.

If you do not have a steam basket, simply add the vegetables to the water and boil for only 1 minute.

While the vegetables are cooking, grab a large bowl and fill with ice and water.

Once the vegetables are cooked, transfer the green beans and asparagus into the ice water.

This will stop the vegetables to continue from cooking and remain the bright, green color.

Allow the vegetables to cool in the ice water for 5 minutes then transfer onto a paper towel lined plate.

Carefully dry the vegetables, wash and scrub the radishes and snap peas and cut everything into bite-size pieces.

I like to cut everything at an angle.

For the radishes I use a mandoline slicer but you can simply user a sharp knife and cut as thinly as possible.

Once your potatoes are cool enough to handle, cut into bite size pieces as well.

I like to keep the skin on as it contains additional nutrients but you can discard if you like.

To your food processor or blender, add all of the ingredients and blend until well combined.

Taste and adjust seasoning by adding a bit more salt, pepper, and/or lemon juice if needed.

Add all of the ingredients to a large bowl with the dressing and toss.

This salad can be stored in the refrigerator for up to 3 days.