Potato and Spring Vegetable Salad

In small roasting pan, toss together potatoes, butter, thyme and 1 tsp (5 mL) each of the salt and pepper. Cover and roast in 400°F (200°C) oven, stirring occasionally, until tender and light golden, about 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)

Meanwhile, in large bowl, combine oil, parsley, basil, chervil, lemon rind and green onions; set aside. (Make-ahead: Refrigerate for up to 4 hours.)

Peel carrots. In saucepan of boiling salted water, cook carrots until tender-crisp, about 2 minutes. With slotted spoon, transfer to colander; drain. Add squash and snow and sugar snap peas to pan; cook until tender-crisp, about 1 minute. Drain. (Make-ahead: Refrigerate for up to 4 hours.)

Add carrots, snow and sugar snap peas, squash, potato mixture, lemon juice, and remaining salt and pepper to herb mixture; toss gently to coat. Arrange on serving platter. Garnish with pea sprouts.