1 cup mayonnaise
2 tablespoons Dijon-style mustard
2 teaspoons dried dillweed
1 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked small red potatoes, cubed
1 cup sliced radishes
4 green onions, thinly sliced
1/2 cup roasted and chopped Oregon hazelnuts
Servings: 6
Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining ingredients and mix to coat vegetables. Chill and serve.
2 tablespoons Dijon-style mustard
2 teaspoons dried dillweed
1 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked small red potatoes, cubed
1 cup sliced radishes
4 green onions, thinly sliced
1/2 cup roasted and chopped Oregon hazelnuts
Servings: 6
Combine mayonnaise, mustard, dillweed, salt and pepper. Add remaining ingredients and mix to coat vegetables. Chill and serve.