Potatoes Primavera

2 lb small red potatoes, quartered
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves

Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.

Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.

Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.

Combine potato mixture, vegetable mixture and herbs, tossing well to coat.

NOTES
From Cooking Light.
Untried.