Our Favorite Easter Side Dishes
Give this Southern favorite fresh flavor by adding dill and shredded chicken. Stacked white cake stands decorated with colored paper napkins create a snappy yet casual centerpiece.
Full-bodied and richly flavored, this collards dish is inspired by flavors of New Orleans. A Béchamel sauce gives fresh collard greens a creamy consistency. It's a classic taste of the South.
- Recipe: Creamed Collards
These mini stuffed potatoes are perfect for an appetizer or to bring with you as an Easter potluck side. Choose potatoes that are more oval in shape to best resemble deviled eggs.
- Recipe: Deviled Potatoes
You'll adore this potato-and-green bean dish paired with a delicious Creamy Tarragon Dressing. Find fingerling potatoes at your local grocery store. Plan to make the dressing while the potatoes cook.
Lemon juice and fresh thyme provide a springlike flavor to roasted potatoes. To save the time of peeling little potatoes, cut larger peeled Yukons into chunks. Any leftover potatoes are great for a potato salad the next day.
Choose your favorite fillings, and prepare up to a day ahead for your Easter menu.
Plan on 1⁄4 cup filling for each whole sandwich. Freeze bread slices until firm. (This makes it easier to trim and cut the sandwiches.)
These rolls start with frozen bread dough but taste as if they're made from scratch—perfect for no-fuss entertaining. You'll get a spectacular look and big flavor while saving time.
- Recipe: Easy Three-Seed Pan Rolls
Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.
Recipe: Hot Potato Salad