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Caesar Potato Salad with Sugar Snap Peas

['1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices', '8 ounces trimmed sugar snap peas', '1 bunch radishes, trimmed, sliced', '1/2 small red onion, thinly sliced', '1/4 cup olive oil', '3 tablespoons fresh lemon juice', '1 tablespoon Dijon mustard', '1 garlic clove, pressed', '1/2 cup freshly grated Parmesan cheese']

Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

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