Summer Garden Potato Salad
Salad: In large pot, combine potatoes with enough salted cold water to cover; simmer until potatoes are just tender, about 15 minutes. Add snap peas; cook until just crisp-tender, about 2 minutes.
Drain all vegetables in colander; rinse with cold water until cooled; drain. Quarter each potato lengthwise; halve quarters.
Add potatoes, snap peas, celery and onion to dressing; toss. Add tomatoes; toss.