Instructions: Puree the garlic with the oil, vinegar, salt and pepper until the garlic is smoothly incorporated into the liquid. Stir in the celery seed.

Cook the potatoes until fork-tender, then immediately pour the dressing over the potatoes.

Cut the chosen vegetable into bite-size pieces. You might want to steam it lightly to reduce crunch. Once the potatoes are cool, toss in the vegetable, bell pepper, onions, parsley and peas. Let the salad rest for a couple of hours before serving to allow the flavors to permeate the potatoes.

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