GREEN ONION POTATO SALAD A Bobby Flay Recipe

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1 GREEN ONION POTATO SALAD Prep Time: 10 minutes 2 lbs. red potatoes 1 Tbsp. PLUS 2 tsp. Kosher salt, divided 1-1/4 cups Hellmann's or Best Foods Real Mayonnaise 2 Tbsp. white wine vinegar 1 to 2 jalapeno peppers, chopped 2 tsp. salt 1/4 tsp. ground black pepper 6 green onions (green and pale green part), thinly sliced 1/4 cup chopped fresh cilantro or flat leaf parsley Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices. Combine Hellmann's or Best Foods Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature. Also terrific with Hellmann's or Best Foods Canola or Light Mayonnaise.

2 HAM SALAD ON BISCUITS 4 servings Chill Time: 1 hour 1/2 cup Hellmann's or Best Foods Real Mayonnaise 3 Tbsp. sweet pickle relish 1 Tbsp. prepared mustard 2 dashes Worcestershire sauce Hot pepper sauce* to taste 1/2 small onion, finely grated 6 slices cooked ham, each slice 1/4-inch thick, cut into cubes Shredded lettuce 4 baked biscuits, split Combine Hellmann's or Best Foods Real Mayonnaise, relish, mustard, Worcestershire sauce, hot sauce and onion with wire whisk in medium bowl. Season, if desired, with salt and pepper. Pulse ham in food processor a few times until coarsely ground. Fold ham into mayonnaise mixture. Cover and refrigerate at least 1 hour. Arrange lettuce on bottom halves of biscuits, then top with ham salad and biscuit tops. *Such as Tabasco. Also delicious on Italian, French or whole grain bread.

3 ITALIAN-STYLE BAKED CRISPY CHICKEN BREASTS 4 servings Cook Time: 30 minutes 2 Tbsp. olive oil, divided 1 cup Hellmann's or Best Foods Real Mayonnaise 2 cloves garlic, finely chopped 1 Tbsp. finely chopped fresh rosemary 2 tsp. grated lemon peel 2 Tbsp. lemon juice 1/2 cup panko bread crumbs 1/4 cup finely chopped almonds 1/4 cup grated Romano or Parmesan cheese 4 boneless, skinless chicken breasts (about 1-1/4 lbs.) Preheat oven to 375. Grease 11 x 7-inch baking dish with 1 tablespoon olive oil; set aside. Combine Hellmann's or Best Foods Real Mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove 1/2 cup; reserve. Stir lemon juice into remaining mixture; refrigerate. Combine bread crumbs, almonds and cheese in small bowl. Season, if desired, with salt and black pepper. Season chicken, if desired, with salt and pepper. Arrange chicken in prepared baking pan. Brush one side chicken with reserved mayonnaise mixture, then evenly top with bread crumb mixture. Drizzle with remaining 1 tablespoon olive oil. Bake 25 minutes or until chicken is thoroughly cooked. Serve with refrigerated mayonnaise mixture.

4 PEA & MINT PASTA SALAD (GREAT SERVED WITH EASTER HAM OR LAMB) 12 ounces campanelle or shell pasta 1-1/4 cups frozen green peas 3/4 cup Hellmann's or Best Foods Real Mayonnaise 1/4 cup sour cream 2 Tbsp. Dijon mustard 1 small red onion, halved and thinly sliced 2 medium celery stalks, thinly sliced 1/4 cup chopped flat-leaf parsley 1/2 cup chopped mint Cook campanelle according to package directions, adding peas during last 1 minute of cooking. Drain and rinse with cold water until completely cool. Combine Hellmann's or Best Foods Real Mayonnaise, sour cream, mustard, onion and celery with wire whisk in large bowl. Season, if desired, with salt and pepper. Stir in pasta and herbs. Serve at room temperature or cover and chill, if desired. Parsley may be substituted for the mint if desired.

5 RED-CHILE-SPIKED DEVILED EGGS Prep Time: 25 minutes 8 large eggs 1/3 cup Hellmann's or Best Foods Real Mayonnaise 1 green onion, finely chopped 2 Tbsp. finely chopped pickled jalapeno pepper OR dill pickle 2 Tbsp. finely chopped fresh cilantro 2 tsp. hot pepper sauce 1-1/2 tsp. ancho chili powder Arrange eggs in 2-quart saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let stand covered 15 minutes; drain. Cover eggs with cold water and let stand an additional 5 minutes; drain. Meanwhile, combine remaining ingredients in medium bowl with wire whisk. Season, if desired, with salt and black pepper. Peel eggs. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with Mayonnaise mixture until smooth. Spoon mixture into egg whites. Sprinkle, if desired, with additional chili powder and top with cilantro.

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