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