2	pounds (960 g) very small red potatoes, scrubbed

1/2	pound (240 g) sugar snap peas, trimmed and strings removed

4	scallions, white part and 2 inches (5 cm) green, chopped

Vinaigrette:

1/4	cup (60 ml) white wine vinegar

3	tablespoons (45 ml) olive oil

3/4	teaspoon (3.75 ml) Dijon mustard

1 to 2

garlic cloves, minced

1 1/2

teaspoons (7.5 ml) celery seed

1/4	cup (6 g) chopped flat-leaf parsley

1. Cook the potatoes in boiling water to cover until tender when pierced with the point of a knife, about 10 to 15 minutes. Drain and cut into uniform sized pieces, either in halves or quarters, depending on the size of the potatoes.
2. Cook the sugar snap peas in boiling water until crisp cooked, 2 to 3 minutes. Drain and toss with the potatoes. Add the scallions.
3. In a bowl, combine the vinegar, oil, mustard, garlic, celery seed, and parsley. Pour over the vegetables and toss. Serve at room temperature.