30+ Delicious Easter Potato Salad Recipes to Impress Your Guests

Easter gatherings are all about family, friends, and, of course, delicious food. Whether you’re hosting a large feast or having an intimate brunch, the perfect potato salad can steal the show.

Classic, creamy, or with a unique twist, potato salad is a staple on the Easter menu. Its versatility makes it easy to customize for every palate, from traditional mayonnaise-based options to light, zesty alternatives with fresh herbs and tangy dressings.

In this article, we’ve compiled over 30 Easter potato salad recipes to elevate your holiday table.

From rich and creamy to light and fresh, these recipes will inspire you to create the perfect side dish that pairs wonderfully with your main course.

Whether you’re craving something savory, spicy, or a little sweet, you’ll find a recipe that fits your Easter spread. Get ready to impress your guests with these mouthwatering potato salad options!

30+ Delicious Easter Potato Salad Recipes to Impress Your Guests

Potato salad is an Easter essential that can be made in countless ways, whether you prefer it creamy, tangy, or with a punch of heat.

With over 30 different recipes to choose from, there’s no shortage of creative and delicious potato salad ideas to complement your Easter meal.

Whether you’re hosting a traditional Easter dinner or trying something new, these recipes will help you craft the perfect side dish that everyone will love.

So, get your apron on and start cooking! These Easter potato salad recipes are sure to become new favorites that make every holiday gathering even more memorable.

Classic Easter Potato Salad

This Classic Easter Potato Salad combines tender potatoes, creamy mayonnaise, crunchy celery, and hard-boiled eggs to create a comforting, traditional side dish. Perfect for Easter feasts, it can be prepared ahead of time, making it an easy addition to any menu. The flavors meld beautifully after chilling, making it a dish that gets better as it sits.

Ingredients:

• 2 lbs red potatoes, scrubbed and diced
• 4 large eggs
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Paprika, for garnish (optional)

Instructions:

1. In a large pot, bring the diced potatoes to a boil in salted water. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
2. While the potatoes cook, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 10 minutes. Peel and chop the eggs.
3. In a large mixing bowl, combine mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir to combine.
4. Add the cooled potatoes, chopped eggs, celery, onion, and parsley to the bowl. Stir gently to coat everything in the dressing.
5. Refrigerate for at least an hour before serving, garnishing with paprika if desired.

This Classic Easter Potato Salad is the perfect blend of textures and flavors, making it a crowd-pleaser for your holiday gatherings. With its creamy dressing and hearty potato base, it’s not only easy to prepare but also tastes just as delicious when made ahead. It’s a timeless dish that complements any Easter meal.

Creamy Bacon and Chive Easter Potato Salad

For those who love rich, savory flavors, this Creamy Bacon and Chive Easter Potato Salad is a perfect choice. The smoky bacon crumbles and fresh chives elevate the traditional potato salad, adding a mouthwatering twist. It’s indulgent yet refreshing and is sure to be the star of your Easter spread.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into cubes
• 6 slices of bacon, cooked and crumbled
• 4 large eggs, hard-boiled and chopped
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped
• ½ cup red onion, finely diced

Instructions:

1. Boil the potatoes in salted water until tender, about 12-15 minutes. Drain and let them cool slightly.
2. In a separate pan, cook the bacon until crispy. Drain and crumble into small pieces.
3. In a large mixing bowl, whisk together sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.
4. Add the cooled potatoes, bacon, chopped eggs, chives, and red onion to the bowl. Gently fold everything together until the potatoes are well-coated with the creamy dressing.
5. Chill for at least 2 hours before serving to allow the flavors to combine.

This Creamy Bacon and Chive Easter Potato Salad is a decadent yet balanced dish, offering the crispy richness of bacon and the fresh, sharp flavor of chives. The creamy dressing ties everything together, making it a perfect side for Easter ham or roast lamb. It’s a comforting dish with a gourmet twist that will be remembered long after the meal.

Lemon and Herb Roasted Potato Salad

For a lighter, fresher take on traditional potato salad, this Lemon and Herb Roasted Potato Salad is a fantastic choice. Roasting the potatoes brings out their natural sweetness, while the tangy lemon and vibrant herbs offer a refreshing contrast. It’s a bright and flavorful option for those looking for something a bit different on Easter Sunday.

Ingredients:

• 2 lbs baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup fresh parsley, chopped
• 1 tablespoon Dijon mustard
• ½ cup Greek yogurt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast for 20-25 minutes, or until the potatoes are golden and tender. Let them cool slightly.
3. In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, and Greek yogurt to make the dressing.
4. Once the potatoes have cooled a bit, toss them with the dressing and fresh parsley.
5. Chill for 1 hour before serving to allow the flavors to meld.

The Lemon and Herb Roasted Potato Salad is a fresh, zesty alternative to the creamy, mayonnaise-based versions. The roasting process intensifies the potatoes’ natural flavor, while the lemon and herbs add a refreshing lift. This lighter salad pairs wonderfully with grilled meats or Easter lamb, making it a perfect addition to any Easter table. It’s a flavorful, bright side dish that will stand out in the best way.

Sweet and Tangy Mustard Potato Salad

This Sweet and Tangy Mustard Potato Salad is a delightful balance of bold and sweet flavors. The tanginess of Dijon mustard combined with the sweetness of honey creates a unique, flavorful dressing that coats the tender potatoes perfectly. It’s a refreshing alternative to traditional potato salad and pairs beautifully with Easter lamb or ham.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• ½ cup mayonnaise
• Salt and pepper to taste
• ½ cup fresh dill, chopped
• 2 tablespoons red onion, finely chopped
• 1 tablespoon capers (optional)

Instructions:

1. Boil the halved baby potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, mayonnaise, salt, and pepper.
3. In a large bowl, combine the cooked potatoes, chopped red onion, dill, and capers (if using). Pour the mustard dressing over the potatoes and toss gently to coat.
4. Chill the salad for at least 1 hour to allow the flavors to meld.

The Sweet and Tangy Mustard Potato Salad is a perfect balance of savory, sweet, and tart flavors. The creamy mustard dressing with hints of honey makes it a delightful complement to any Easter main dish. This refreshing twist on the classic is sure to impress guests and offer a unique touch to your celebration.

Avocado and Corn Potato Salad

For a vibrant, summery twist on your typical potato salad, the Avocado and Corn Potato Salad is a winning choice. The creamy avocado adds richness, while the sweet corn provides a delightful crunch. This dish offers a fresh, light feel that’s perfect for an Easter brunch or outdoor gathering.

Ingredients:

• 2 lbs Yukon Gold potatoes, diced
• 1 cup frozen corn, thawed
• 2 ripe avocados, peeled and diced
• ½ cup Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 red bell pepper, diced
• ½ cup fresh cilantro, chopped

Instructions:

1. Boil the potatoes in salted water until tender, about 12-15 minutes. Drain and let them cool.
2. In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, cumin, salt, and pepper to create the dressing.
3. Add the cooled potatoes, thawed corn, diced avocado, red bell pepper, and cilantro to the bowl. Gently toss to coat everything with the creamy dressing.
4. Chill for 1 hour before serving.

The Avocado and Corn Potato Salad is a fun and fresh alternative to the usual creamy potato salads. The creaminess of avocado and the sweetness of corn offer a satisfying texture contrast, while the cilantro and lime add a fresh, zesty flavor. This is the perfect potato salad for springtime gatherings and is sure to be a hit at your Easter feast.

Pesto Potato Salad

If you’re looking for a flavorful, herbaceous potato salad with a twist, the Pesto Potato Salad is a must-try. The pesto dressing brings a burst of fresh basil, garlic, and Parmesan, creating a rich and savory dish that’s far from ordinary. It’s an ideal side dish for your Easter spread, providing a bold flavor that pairs beautifully with grilled meats or roasted chicken.

Ingredients:

• 2 lbs red potatoes, scrubbed and cut into cubes
• ½ cup basil pesto (store-bought or homemade)
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
2. In a small bowl, whisk together basil pesto, olive oil, lemon juice, minced garlic, salt, and pepper.
3. In a large bowl, combine the cooked potatoes with the pesto dressing. Toss gently to coat.
4. Add the halved cherry tomatoes and toss again. Garnish with fresh basil leaves if desired.
5. Chill for 1 hour before serving.

This Pesto Potato Salad offers a fresh and herb-infused alternative to the classic. The rich, garlicky pesto dressing coats the potatoes beautifully, while the cherry tomatoes provide a juicy, sweet contrast. It’s a perfect side for any Easter main course and will definitely stand out for its bold, fresh flavors.

Mediterranean Potato Salad

This Mediterranean Potato Salad is a light and vibrant dish packed with Mediterranean flavors. Featuring tangy feta cheese, Kalamata olives, and fresh herbs, it’s the perfect balance of creamy and briny. The combination of ingredients such as cucumbers and cherry tomatoes makes this potato salad a refreshing addition to any Easter spread, especially when paired with lamb or grilled chicken.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ½ red onion, finely diced
• 1 cup Kalamata olives, pitted and chopped
• ½ cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Boil the halved baby potatoes in salted water until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
3. In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and refrigerate for at least 1 hour before serving.

This Mediterranean Potato Salad is a flavorful twist on the classic, bringing in bright, bold ingredients that will liven up any Easter meal. The combination of briny olives, creamy feta, and fresh herbs makes it a perfect accompaniment to roasted meats, especially lamb. It’s a fresh and flavorful addition to your holiday table that everyone will love.

Roasted Garlic and Parmesan Potato Salad

If you’re looking for a rich and indulgent side dish, this Roasted Garlic and Parmesan Potato Salad is a crowd-pleaser. Roasting the garlic adds a sweet, caramelized flavor that pairs perfectly with the creamy potatoes and sharp Parmesan cheese. This savory potato salad is a comforting choice for Easter dinner, offering a delicious alternative to traditional mayonnaise-based salads.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 head of garlic
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-35 minutes, or until the garlic is soft and caramelized. Let it cool.
2. Boil the halved baby potatoes in salted water until tender, about 12-15 minutes. Drain and let cool.
3. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
4. Squeeze the roasted garlic cloves out of their skins and mash them into the dressing.
5. In a large mixing bowl, combine the cooled potatoes with the garlic dressing. Add the grated Parmesan cheese and toss gently to combine.
6. Garnish with fresh chives and refrigerate for 1 hour before serving.

This Roasted Garlic and Parmesan Potato Salad is indulgent, flavorful, and aromatic. The roasted garlic adds a sweetness that balances beautifully with the salty Parmesan, while the creamy dressing ties it all together. It’s a rich, savory side dish that pairs wonderfully with grilled meats or roasted vegetables, making it a fantastic choice for Easter.

Tangy Dill Pickle Potato Salad

For those who love a tangy kick, the Tangy Dill Pickle Potato Salad is a perfect Easter side. The sharpness of dill pickles combined with a creamy base creates a bold and flavorful contrast. This salad is tangy, crunchy, and creamy all at once, making it a fun and unique addition to your holiday spread.

Ingredients:

• 2 lbs red potatoes, diced
• 1 cup dill pickles, chopped
• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon pickle juice
• 1 tablespoon white vinegar
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh dill, chopped
• ½ small onion, finely chopped

Instructions:

1. Boil the diced potatoes in salted water until tender, about 12-15 minutes. Drain and let cool slightly.
2. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, white vinegar, garlic powder, salt, and pepper.
3. Add the cooled potatoes, chopped dill pickles, onion, and fresh dill to the bowl. Toss gently to combine.
4. Chill for at least 1 hour before serving to allow the flavors to meld.

The Tangy Dill Pickle Potato Salad offers a tangy, zesty twist on the traditional potato salad. The dill pickles provide a satisfying crunch and bold flavor, while the creamy dressing balances everything perfectly. This potato salad is a refreshing, flavorful side dish that will bring a lively contrast to your Easter meal and is especially great with roasted or grilled meats.

Bacon and Chive Potato Salad

If you’re a fan of smoky, savory flavors, the Bacon and Chive Potato Salad will be an instant favorite. The crispy bacon adds a crunchy, smoky richness, while the fresh chives lend a burst of color and mild onion flavor. Creamy dressing ties it all together, making it a perfect complement to roasted meats or Easter ham.

Ingredients:

• 2 lbs Yukon Gold potatoes, cubed
• 6 slices bacon, cooked and crumbled
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 3 tablespoons fresh chives, chopped
• 1 small red onion, finely chopped (optional)

Instructions:

1. Boil the cubed potatoes in salted water until tender, about 12-15 minutes. Drain and set aside to cool slightly.
2. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
3. In a large mixing bowl, combine the cooled potatoes with the dressing and gently toss to coat.
4. Stir in the crumbled bacon, fresh chives, and red onion (if using).
5. Chill the salad for at least 1 hour to allow the flavors to meld.

The Bacon and Chive Potato Salad is a delightful combination of smoky bacon, fresh herbs, and creamy potatoes. The bacon provides a crunchy, savory contrast to the smooth, tangy dressing. This dish is sure to be a hit at your Easter gathering and pairs wonderfully with any main dish, from ham to grilled chicken.

Spicy Sriracha Potato Salad

For those who like a little heat, the Spicy Sriracha Potato Salad is the perfect choice. The creamy dressing with a spicy Sriracha kick brings bold flavors to the dish. A touch of lime and fresh cilantro brightens it up, making this a standout side for your Easter table, especially if you’re serving grilled meats or spicy sausages.

Ingredients:

• 2 lbs baby potatoes, halved
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Sriracha sauce (adjust to taste)
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 green onion, sliced (for garnish)

Instructions:

1. Boil the halved baby potatoes in salted water until tender, about 12-15 minutes. Drain and let cool.
2. In a small bowl, whisk together mayonnaise, sour cream, Sriracha sauce, lime juice, honey, rice vinegar, salt, and pepper to create the spicy dressing.
3. In a large bowl, toss the cooled potatoes with the spicy dressing until well coated.
4. Stir in the chopped cilantro and garnish with green onion slices before serving.
5. Chill for 1 hour to let the flavors meld together.

The Spicy Sriracha Potato Salad adds a fun, spicy kick to your Easter feast. The creamy Sriracha dressing is balanced with lime and cilantro, giving it a fresh, vibrant flavor that pairs excellently with grilled meats and spicy dishes. It’s an exciting alternative to traditional potato salads that will surely leave your guests craving more.

Roasted Sweet Potato Salad with Maple Dressing

For a slightly sweeter and heartier potato salad, try this Roasted Sweet Potato Salad with Maple Dressing. The roasted sweet potatoes bring out a natural sweetness, while the maple dressing enhances this flavor and adds a touch of warmth. This salad is perfect for Easter brunch or dinner and pairs beautifully with turkey, ham, or roasted vegetables.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped pecans, toasted
• 1 tablespoon fresh thyme leaves
• ½ cup arugula or spinach (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, salt, and pepper, and spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, or until tender and lightly browned. Let them cool slightly.
3. In a small bowl, whisk together maple syrup, balsamic vinegar, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the roasted sweet potatoes, crumbled feta, toasted pecans, and fresh thyme.
5. Drizzle the maple dressing over the salad and toss gently to combine.
6. Garnish with fresh arugula or spinach if desired and serve.

The Roasted Sweet Potato Salad with Maple Dressing offers a sweet and savory twist on the traditional potato salad. The natural sweetness of roasted sweet potatoes is complemented by the rich maple dressing, making it a perfect side dish for Easter. The feta and toasted pecans add texture and depth, making this a unique and satisfying salad for your holiday table.

Creamy Avocado Potato Salad

This Creamy Avocado Potato Salad is a light and creamy alternative to traditional potato salads. The avocado adds a silky smooth texture and a subtle buttery flavor that pairs perfectly with tender potatoes. The lime juice and fresh cilantro give the salad a vibrant freshness, making it a perfect side dish for any Easter meal.

Ingredients:

• 2 lbs baby potatoes, halved
• 2 ripe avocados, diced
• ½ cup Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 small red onion, finely chopped

Instructions:

1. Boil the halved baby potatoes in salted water until tender, about 12-15 minutes. Drain and set aside to cool.
2. In a large bowl, mash the avocados with Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and pepper until smooth.
3. Add the cooled potatoes to the avocado mixture and gently fold them in until well coated.
4. Stir in the chopped red onion and fresh cilantro.
5. Chill for at least 1 hour before serving to allow the flavors to meld.

This Creamy Avocado Potato Salad brings a fresh, creamy twist to the traditional recipe. The avocado replaces the usual mayo base, offering a lighter, healthier version of the classic salad. With its creamy texture and tangy lime, it’s an ideal side dish for grilled meats or a light Easter brunch spread. Plus, the addition of cilantro and cumin adds a delicious touch of flavor that will keep your guests coming back for more.

Pesto Potato Salad

Pesto Potato Salad is a flavorful and aromatic take on the traditional potato salad, packed with the herbal goodness of basil and garlic. Tossed with a creamy pesto dressing, this salad bursts with fresh, vibrant flavors that are perfect for an Easter meal. It pairs wonderfully with roasted lamb, grilled chicken, or even a vegetable platter.

Ingredients:

• 2 lbs red potatoes, quartered
• ½ cup basil pesto (store-bought or homemade)
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon pine nuts, toasted (optional)
• Fresh basil leaves for garnish

Instructions:

1. Boil the quartered red potatoes in salted water until tender, about 12-15 minutes. Drain and set aside to cool.
2. In a small bowl, mix the pesto, mayonnaise, lemon juice, Parmesan cheese, salt, and pepper to create the dressing.
3. In a large mixing bowl, toss the cooled potatoes with the pesto dressing until well coated.
4. Garnish with toasted pine nuts (if using) and fresh basil leaves.
5. Chill for at least 1 hour before serving to allow the flavors to develop.

This Pesto Potato Salad adds a delightful burst of freshness to your Easter table with its rich, herbaceous pesto flavor. The creamy dressing combined with Parmesan cheese creates a deliciously savory salad that is both satisfying and light. It’s a wonderful way to enjoy the season’s best herbs and vegetables, making it an ideal choice for spring gatherings and especially Easter.

Italian-Style Potato Salad

For a Mediterranean flair, try this Italian-Style Potato Salad, which combines the earthy flavors of potatoes with zesty olives, roasted red peppers, and tangy balsamic vinaigrette. This salad is brimming with fresh ingredients and vibrant flavors, making it an ideal side dish for an Easter feast. It’s especially good when paired with roasted meats, such as lamb or pork.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 cup roasted red peppers, chopped
• ½ cup Kalamata olives, pitted and chopped
• 1 tablespoon capers
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. Boil the halved baby potatoes in salted water until tender, about 12-15 minutes. Drain and let cool slightly.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
3. In a large mixing bowl, combine the cooled potatoes, roasted red peppers, Kalamata olives, and capers.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh basil and refrigerate for at least 1 hour before serving.

This Italian-Style Potato Salad brings a burst of Mediterranean flavor to your Easter spread. The combination of roasted red peppers, olives, and capers creates a tangy and savory profile that pairs beautifully with a variety of meats. The balsamic vinaigrette adds a lovely balance, while the fresh basil provides an aromatic touch. It’s an elegant and flavorful choice that will surely impress your guests.

Note: More recipes are coming soon!