Gather your ingredients.
Prepare your vegetables. Boil your potatoes for 10 to 12 minutes until softened and allow to cool. Blanch the asparagus and peas in a bowl of boiling hot water for 3 to 4 minutes and drain.
Add all the dressing ingredients to a bowl.
Whisk all the ingredients together, check the seasoning and water to loosen the mixture if needed.
Add new potatoes, asparagus, green peas, fennel and white beans to the bowl and mix gently to cover all the ingredients in the dressing.
Scatter all the ingredients onto a platter, top with fresh parsley and extra dressing.