1. Preheat the oven to 200°C (400°F).

2. Wash the potatoes and cut them into bite-sized chunks, leaving the skin on for added texture and flavor.

3. Boil the potatoes in salted water until just tender when pierced with a fork, about 10-15 minutes. Avoid overcooking to prevent them from falling apart. Drain and let cool completely.

4. While the potatoes are cooling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

5. Add the sugar snap peas to the skillet and cook for 2 to 3 minutes until they are bright green and tender-crisp.

6. In a large serving bowl, combine the cooled potatoes, sautéed garlic and sugar snap peas, sliced radishes, chopped green onions, grated aged cheddar cheese, and chopped parsley.

7. Drizzle the lemon juice over the salad and gently toss everything together until well combined.

8. Season with salt and freshly ground black pepper to taste.

9. Serve the salad chilled or at room temperature, depending on your preference. Enjoy!