Preheat oven to 400 degrees F. While the oven preheats, cut baby potatoes in half so they are uniform in size. toss with olive oil, salt, and pepper and place on a parchment-lined baking sheet. Once oven is hot, place in oven for 45 minutes, adding minced garlic and tossing half-way through.
Meanwhile, boil a pot of salted water on medium high heat. Add green beans once boiling for 3 minutes. Remove and promptly add to cold/ice water to stop cooking.
Heat a cast-iron pan on medium heat with remaining olive oil. Once hot, add snap peas, salt and pepper and cook until lightly charred. Remove from pan and set aside.
Chop parsley and mint and cut stems off of caper berries if you like. I left the stems on because I thought they were cute and I don't mind throwing out the stems while I eat!
Add dressing ingredients in a mason jar and shake up til mixed thoroughly.
Once potatoes are done cooking, toss into a bowl with radishes, peas, beans, herbs and desired amount of dressing. Divide into bowls and eat!
