Wash the potatoes and boil them for about 20 minutes until tender.
Meanwhile, wash and peel the asparagus. Trim the ends and cut the stalks in half.
In a pot of salted water, boil the asparagus with the frozen peas for 4 to 5 minutes until tender. After boiling, rinse the vegetables with cold water and set aside.
Wash the green onions/scallions and thinly slice them. Wash the radishes and slice them. Wash the herbs and chop them finely.
Warm the vegetable broth and set aside.
To make the vinagrette, whisk together the vinegar, oil, salt, and pepper to make a marinade. Add the green onions/scallions and herbs.
Drain the potatoes, peel them, and cut them into pieces. Add the potatoes to the bowl with the marinade and pour the warm broth over them. Set the potatoes aside and let sit for at least two hours.
Before serving, fold in the asparagus, peas, and radishes. Season generously with salt and pepper.
