Place sliced potatoes in a large pot and add enough water to completely submerge them. Cook over medium heat until the water boils, then cook another 3-5 minutes until the potatoes are fork tender.

Drain potatoes well in a colander and cool with cold water. Pat dry and transfer to a large bowl. Add La Baleine salt and freshly cracked black pepper.

In a small container, make the dressing. Combine La Baleine salt, freshly cracked black pepper, red wine vinegar, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice. Whisk until well combined.

Add dressing, peas, asparagus, and green onion to the bowl of potatoes. Mix everything well, until the potatoes are evenly coated with the dressing.

Top with Italian parsley and garnish with lemon wedges and serve.