Boil the potatoes in a pot of simmering water for 20–25 minutes with a pinch of salt until tender. Drain them and slice in half.
Steam the asparagus for 4 minutes then slice in half. Blanch the peas for 30 seconds then mix with the potatoes, asparagus, herbs, lemon juice, sundried tomatoes and a big pinch of sea salt and pepper.
Mix the dressing together then pour over the dressing. Serve warm or cold.