Instructions: Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mix in oil, vinegar, pepper, and garlic. Set aside.

Prepare Potato Salad: Place unpeeled potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil over high heat. Reduce heat, partially cover, and boil gently until potatoes are tender when pierced

(25 to 30 minutes). Drain, immerse in cold water until cool, and drain again. Cut into 3/4 inch cubes.

In a large bowl, gently mix potatoes, celery, onions, pepper, and seed vinaigrette. Season to taste with salt. If made ahead, cover and refrigerate for up to a day. Serve cold or at room temperature.

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