19 Best Ever Easter Side Dishes for 2025!

If you need some inspiration and ideas for side dishes to serve up this Easter, you’ve come to the best place! Whether you’re serving up a roast lamb, glazed ham, or a spring-inspired feast, this collection has something for every kind of gathering. 

From classic comfort foods like cheesy scalloped potatoes and honey-glazed carrots, to vibrant spring salads and fresh, colorful dishes that are perfect for buffet tables and family-style lunches. And of course, there are plenty of Easter-inspired favorites to keep the holiday spirit alive – because in my humble opinion, no table’s complete without a big serving of classic egg salad!

A quick note if you’re cooking for a crowd this holiday – I’ve included 19 of my favorite, tried and tested recipes here, but I’m of course, not even for one minute, suggesting that you try making all of them. They might be delicious, but that would be a ridiculous and completely unnecessary amount of work. (I saw someone claiming that ‘there’s no such thing as too many Easter side dishes’, and if you’re the cook, there’s definitely such a thing). Family gatherings should be fun for everyone – including you! – and so I recommend making things manageable by choosing around 3 of these sides, and simply scaling up the recipes and making a bigger batch of each if you’re feeding lots of people. With that covered, let’s get straight down to the details!

1. Honey Glazed Carrots

Carrots are a classic Easter side dish, but let’s be real—plain steamed carrots aren’t exactly exciting. Enter honey glazed carrots, where sweet, buttery, and caramelized flavors take the center stage and make the humble carrot something really special. Roasted to perfection with a glossy honey glaze, these carrots are tender yet slightly crisp, making them a beautiful addition to your holiday spread.

Servings: 4

Ingredients:

• 1 lb carrots, peeled and sliced into ½-inch thick rounds (or use baby carrots)
• 2 tbsp butter, melted
• 2 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cinnamon (optional, for a warm depth of flavor)
• 1 tsp fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the carrots with melted butter, honey, salt, pepper, and cinnamon (if using) until evenly coated.
3. Spread the carrots in a single layer on the baking sheet, ensuring they are not overcrowded.
4. Roast for 20-25 minutes, tossing halfway through, until the carrots are tender and caramelized at the edges.
5. Remove from the oven and garnish with fresh thyme or parsley before serving.

2. Garlic and Herb Mashed Potatoes

No Easter feast is complete without a big bowl of creamy, buttery mashed potatoes, and this version takes things up a notch with roasted garlic and fresh herbs. Silky smooth, full of savory flavor, and perfect for soaking up all the extra gravy, these garlic and herb mashed potatoes are the ultimate comfort food side dish for your Easter table!

Servings: 6

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
• 4 tbsp butter, melted
• ½ cup heavy cream (or milk for a lighter version)
• 4 cloves garlic, minced (or roasted for a milder flavor)
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• ½ cup grated Parmesan cheese (optional, for extra richness)

Instructions:

1. Boil the potatoes – Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Drain and mash – Drain the potatoes well and return them to the pot. Mash with a potato masher or use a hand mixer for extra smooth potatoes.
3. Add flavor – Stir in the melted butter, heavy cream, garlic, salt, and pepper. Mix until creamy and fluffy.
4. Fold in the herbs – Add the fresh parsley and thyme, stirring gently to distribute. If using Parmesan, mix it in at this stage for a cheesy twist.
5. Serve warm – Transfer to a serving dish, garnish with extra herbs, and enjoy!

3. Cheesy Scalloped Potatoes

If there’s one side dish that steals the show at any holiday gathering, it’s scalloped potatoes. These thinly sliced potatoes are layered with a rich, creamy sauce and baked until golden brown and bubbling. The result is avelvety, cheesy, melt-in-your-mouth masterpiece that’s worthy of a spot on every Easter table.

Servings: 6

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, thinly sliced (about ⅛-inch thick)
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 cups heavy cream or half-and-half
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ tsp paprika (for color and extra flavor)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the sauce – In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds, until fragrant. Stir in the heavy cream, salt, pepper, and thyme. Heat until warm, but do not boil.
3. Layer the potatoes – Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Sprinkle with half of the cheddar and Parmesan cheese.
4. Repeat – Add the remaining potatoes in an even layer, then pour the warmed cream mixture over the top. Sprinkle with the rest of the cheese and a dash of paprika.
5. Bake – Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden and bubbly.
6. Let it rest – Allow the dish to sit for 10 minutes before serving. This helps the sauce thicken and makes it easier to slice.

4. Roasted Asparagus with Lemon & Parmesan

When it comes to Easter side dishes, sometimes simplicity is best—and that’s exactly what makes roasted asparagus with lemon and Parmesan so perfect. Tender, perfectly roasted asparagus spears are brightened up with fresh lemon zest and finished with a sprinkle of nutty Parmesan. It’s light, fresh, and elegant, making it an ideal complement to any Easter main course.

Servings: 4

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Zest of 1 lemon
• ¼ cup freshly grated Parmesan cheese
• 1 tbsp lemon juice
• ½ tsp red pepper flakes (optional, for a little kick)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the asparagus – Toss the asparagus spears with olive oil, salt, and black pepper until evenly coated.
3. Roast – Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes, or until tender but still crisp.
4. Add flavor – Remove from the oven and immediately sprinkle with lemon zest, Parmesan, and a squeeze of fresh lemon juice.
5. Serve warm – Optionally, add a pinch of red pepper flakes for a little heat.

5. Spring Pea Salad with Radishes & Mint

Nothing screams spring freshness quite like sweet peas, crisp radishes, and fragrant mint tossed together in a light, lemony dressing! This salad is bright, refreshing, and bursting with color, making it the perfect Easter side dish to balance out richer mains like ham or lamb.

Servings: 4

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 5 radishes, thinly sliced
• ¼ cup crumbled feta cheese (optional)
• ¼ cup fresh mint leaves, roughly chopped
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• ½ tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Blanch the peas – Bring a pot of water to a boil, then add the peas and cook for 1-2 minutes until bright green. Drain and rinse under cold water to stop the cooking process.
2. Assemble the salad – In a large bowl, combine the blanched peas, sliced radishes, and chopped mint. If using, add the crumbled feta for a touch of creaminess.
3. Make the dressing – In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
4. Toss and serve – Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to eat.

6. Sautéed Green Beans with Almonds

Looking for a simple yet elegant side dish to complete your Easter spread? Sautéed green beans with almonds is fresh, crisp, buttery, and slightly nutty, making it the perfect light and flavorful addition to your holiday table. With minimal ingredients and a quick cooking time, it’s an easy way to bring out the natural sweetness of green beans while adding a delicious crunch from toasted almonds.

Servings: 4

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup sliced almonds
• Zest of 1 lemon (optional, for brightness)
• 1 tbsp lemon juice

Instructions:

1. Blanch the green beans – Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, just until bright green. Drain and rinse under cold water to stop the cooking process.
2. Toast the almonds – In a large skillet over medium heat, add the sliced almonds and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from the skillet and set aside.
3. Sauté the green beans – In the same skillet, heat olive oil and butter over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Toss and season – Add the blanched green beans to the skillet and sauté for 3-4 minutes, stirring occasionally, until tender but still crisp. Season with salt and black pepper.
5. Finish with almonds & lemon – Remove from heat and stir in toasted almonds, lemon zest, and lemon juice for extra brightness.
6. Serve warm – Transfer to a serving dish and enjoy immediately!

7. Deviled Egg Pasta Salad

What happens when you combine deviled eggs with pasta salad? You get the ultimate creamy, tangy, and crowd-pleasing Easter side dish! This easy dish is everything you love about classic deviled eggs—creamy, slightly zesty, and packed with flavor—but in pasta salad form. It’s perfect for Easter brunch, potlucks, or picnics, and pairs beautifully with ham, lamb, or any holiday main.

Servings: 6

Ingredients:

• 8 large eggs
• 8 oz elbow macaroni or small pasta of choice
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus more for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped celery
• ¼ cup chopped red onion
• 2 tbsp chopped pickles or pickle relish
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Boil the eggs – Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover for 10 minutes. Transfer to an ice bath, then peel and chop.
2. Cook the pasta – Boil the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
3. Make the dressing – In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper.
4. Assemble the salad – Add the cooked pasta, chopped eggs, celery, red onion, and pickles to the bowl with the dressing. Toss to combine.
5. Chill & serve – Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra paprika and fresh chives before serving.

8. Grilled Zucchini with Lemon and Feta

Easter sides don’t have to be heavy! This grilled zucchini side is simple, elegant, and the perfect way to showcase spring’s best produce!

Servings: 4

Ingredients:

• 2 medium zucchinis, sliced lengthwise into ¼-inch thick strips
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• Zest of 1 lemon
• 1 tbsp lemon juice
• ¼ cup crumbled feta cheese
• 1 tbsp fresh chopped parsley (optional, for garnish)

Instructions:

1. Preheat the grill to medium-high heat (around 400°F). If using a grill pan, heat it over medium-high heat.
2. Prepare the zucchini – In a large bowl, toss the zucchini slices with olive oil, salt, black pepper, and garlic powder.
3. Grill the zucchini – Arrange the zucchini slices in a single layer on the grill. Cook for 2-3 minutes per side, until tender with light char marks.
4. Finish with lemon & feta – Transfer the grilled zucchini to a serving platter. Drizzle with lemon juice, sprinkle with lemon zest and crumbled feta. Garnish with fresh parsley if desired.
5. Serve warm – Enjoy immediately as a side dish or even as part of a grain bowl or salad!

9. Deviled Egg Potato Salad with Bacon

This deviled egg potato salad with bacon is rich, smoky, tangy, and packed with flavor, making it the perfect complement to ham, lamb, or any holiday spread. Plus, it’s a guaranteed crowd-pleaser at Easter brunch, BBQs, or potlucks!

Servings: 6

Ingredients:

• 2 lbs Yukon Gold or red potatoes, diced
• 6 large eggs
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus more for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cooked, crumbled bacon
• ¼ cup chopped celery
• ¼ cup chopped red onion
• 2 tbsp chopped dill pickles or relish
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Boil the potatoes – Place diced potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain and let cool.
2. Boil the eggs – In a separate saucepan, place eggs in cold water. Bring to a boil, then remove from heat and cover for 10 minutes. Transfer to an ice bath, then peel and chop.
3. Make the dressing – In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper.
4. Assemble the salad – Add the cooled potatoes, chopped eggs, crumbled bacon, celery, red onion, and picklesto the bowl with the dressing. Toss gently to coat.
5. Chill & serve – Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra paprika and fresh chives before serving.

10. Candied Sweet Potatoes

If there’s one Easter side dish that brings all the cozy vibes, it’s candied sweet potatoes. Tender, caramelized, and coated in a buttery brown sugar glaze, these sweet potatoes are rich, comforting, and impossible to resist. They’re the perfect balance of sweet and savory, pairing beautifully with ham, turkey, or any Easter main.

Servings: 6

Ingredients:

• 3 large sweet potatoes, peeled and sliced into ½-inch rounds
• 3 tbsp unsalted butter, melted
• ⅓ cup brown sugar, packed
• 2 tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 tsp vanilla extract
• ¼ cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Arrange the sweet potatoes – Place the sliced sweet potatoes in an even layer in the prepared baking dish.
3. Make the glaze – In a small bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
4. Coat the sweet potatoes – Pour the glaze over the sweet potatoes, tossing gently to coat each slice evenly.
5. Bake & caramelize – Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with chopped pecans (if using), and bake uncovered for another 20 minutes, or until the sweet potatoes are tender and the glaze is bubbling.
6. Serve warm – Let cool slightly before serving. 

11. Chilled Asparagus and Pea Salad

This chilled salad is spring in a bowl—vibrant, fresh, and bursting with seasonal flavors. Crisp-tender asparagus, sweet peas, and a light lemon vinaigrette come together for a simple yet elegant Easter side dish. Plus, it’s make-ahead friendly, meaning one less thing to stress about on the big day!

Servings: 6

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• ¼ cup thinly sliced radishes
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Blanch the asparagus & peas – Bring a pot of salted water to a boil. Add the asparagus and peas, cooking for 2 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking process.
2. Make the dressing – In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper.
3. Assemble the salad – Drain the asparagus and peas well, then place them in a serving bowl. Add the sliced radishes, crumbled feta, mint, and parsley. Drizzle with the lemon vinaigrette and toss gently.
4. Chill & serve – Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

 

12. Carrot Salad with Citrus Dressing

This carrot salad is the ultimate fresh, crunchy, and vibrant Easter side dish. Sweet, shredded carrots are tossed in a bright, tangy citrus dressing with hints of honey and Dijon, making it light yet flavorful. It’s quick to prepare, can be made ahead, and pairs perfectly with ham, lamb, or any spring feast.

Servings: 6

Ingredients:

• 4 cups shredded carrots
• ½ cup golden raisins (or dried cranberries)
• ¼ cup chopped fresh parsley
• ¼ cup sliced almonds (or chopped walnuts)

For the Citrus Dressing:

• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp orange zest
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup)
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Make the dressing – In a small bowl, whisk together the olive oil, orange juice, lemon juice, orange zest, Dijon mustard, honey, salt, and black pepper until well combined.
2. Assemble the salad – In a large bowl, combine the shredded carrots, golden raisins, chopped parsley, and sliced almonds.
3. Toss & chill – Drizzle the dressing over the salad and toss to coat everything evenly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve & enjoy – Give the salad a final toss before serving. It’s refreshing, crunchy, and the perfect pop of coloron your Easter table!

13. Spring Cobb Salad

This spring cobb salad is a fresh, vibrant twist on the classic. It swaps heavier ingredients for lighter, seasonal spring produce, while still delivering the satisfying, hearty flavors you expect from a Cobb salad. With tender asparagus, crisp radishes, creamy avocado, and a tangy lemon herb dressing, this salad is perfect for Easter brunch, lunch, or as a colorful side dish. You can add extra protein in the form of diced chicken, if you like, but I prefer to serve it alongside sliced cold meats like gammon and pork. 

Servings: 6

Ingredients:

• 6 cups mixed greens (spring mix, arugula, or romaine)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• ½ cup sliced radishes
• 2 hard-boiled eggs, sliced
• 1 ripe avocado, sliced
• ½ cup crumbled feta or goat cheese
• 4 slices cooked bacon, crumbled
• ½ cup cooked, diced chicken (optional)

For the Lemon Herb Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley

Instructions:

1. Blanch the asparagus – Bring a pot of salted water to a boil. Add the asparagus and cook for 1-2 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.
2. Make the dressing – In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, black pepper, chives, and parsley.
3. Assemble the salad – Arrange the mixed greens in a large serving bowl or platter. Top with blanched asparagus, cherry tomatoes, radishes, hard-boiled eggs, avocado, feta, bacon, and chicken (if using).
4. Drizzle & serve – Pour the dressing over the salad and toss gently to coat. 

14. Classic Egg Salad

A creamy, flavorful classic, this egg salad is a must-have for Easter brunch, picnics, or easy springtime lunches. Made with perfectly hard-boiled eggs, a touch of Dijon mustard, and just the right balance of creaminess and tang, this egg salad is simple, satisfying, and endlessly versatile—serve it in sandwiches, lettuce wraps, or as a side with crackers.

Servings: 4

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice or white vinegar
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder (optional)
• 1 tbsp chopped fresh chives or parsley
• ½ stalk celery, finely chopped (optional, for crunch)
• ¼ cup diced red onion (optional, for a little zing)

Instructions:

1. Hard-boil the eggs – Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10-12 minutes.
2. Cool & peel – Drain the hot water and transfer eggs to an ice bath. Let them sit for 5 minutes, then peel and chop them into small chunks.
3. Make the dressing – In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder (if using).
4. Mix & chill – Add the chopped eggs, chives, celery, and red onion (if using) to the bowl. Stir gently until well combined.
5. Serve & enjoy – Serve immediately or chill for at least 30 minutes for the flavors to meld. Enjoy as a sandwich filling, in lettuce wraps, or with crackers!

15. Lemon, Ricotta, and Asparagus Pasta Salad

This lemon, ricotta, and asparagus pasta salad is the ultimate springtime side dish—light, fresh, and bursting with zesty lemon, creamy ricotta, and crisp-tender asparagus. It’s the perfect make-ahead recipe for Easter gatherings, spring picnics, or a simple weekday meal. 

Servings: 6

Ingredients:

• 12 oz short pasta (such as farfalle, penne, or orecchiette)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup whole-milk ricotta cheese
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh basil (or parsley)
• ¼ cup toasted pine nuts (optional, for crunch)

Instructions:

1. Cook the pasta – Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. Blanch the asparagus – In the last 2 minutes of cooking, add the asparagus to the boiling pasta water. Drain both and rinse under cold water to stop the cooking process.
3. Make the ricotta dressing – In a large bowl, whisk together ricotta, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper until smooth and creamy.
4. Assemble the salad – Add the pasta and asparagus to the bowl with the ricotta dressing. Toss gently to coat everything evenly.
5. Finish & serve – Sprinkle with Parmesan cheese, fresh basil, and toasted pine nuts (if using). Serve warm, at room temperature, or chilled.

16. Antipasto Potato Salad

Take your classic potato salad up a notch with this Italian-inspired twist! This one combines tender baby potatoes with salami, mozzarella, olives, and a zesty Italian dressing, making it a bold, flavorful side dish perfect for Easter, summer cookouts, or any gathering where you want to impress. It’s savory, tangy, and loaded with texture—a must-try for potato salad lovers!

Servings: 6

Ingredients:

• 2 lbs baby potatoes, halved
• ½ cup cherry tomatoes, halved
• ½ cup mozzarella pearls (or diced fresh mozzarella)
• ½ cup sliced black or green olives
• ⅓ cup diced salami or pepperoni
• ¼ cup chopped roasted red peppers
• ¼ cup thinly sliced red onion
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes (optional, for a kick)

Instructions:

1. Cook the potatoes – Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
2. Make the dressing – In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes.
3. Assemble the salad – In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, mozzarella, olives, salami, roasted red peppers, and red onion.
4. Toss & serve – Drizzle the dressing over the salad and toss until everything is well coated. Sprinkle with fresh basil and parsley. Serve warm or chilled!

17. Herby Spring Rice

Light, fresh, and bursting with bright seasonal flavors, this herby spring rice is the perfect Easter side dish. Made with fluffy rice, vibrant herbs, and spring vegetables, it pairs beautifully with roasted meats, fish, or plant-based mains. Plus, it’s simple to make and easy to customize, making it a go-to for any springtime meal.

Servings: 6

Ingredients:

• 1 ½ cups jasmine or basmati rice
• 3 cups vegetable or chicken broth
• 1 tbsp olive oil or butter
• 1 cup fresh peas (or frozen, thawed)
• 1 small zucchini, finely diced
• ½ cup chopped asparagus (tender tips only)
• ½ cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Cook the rice – In a medium saucepan, bring the broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 12-15 minutes (or until the liquid is absorbed). Remove from heat and let sit covered for 5 minutes.
2. Sauté the veggies – While the rice is cooking, heat olive oil or butter in a skillet over medium heat. Add zucchini and asparagus, cooking for 2-3 minutes until just tender. Stir in the peas and cook for 1 more minute.
3. Combine & fluff – Add the cooked vegetables to the rice, along with the parsley, dill, mint, lemon zest, lemon juice, salt, and black pepper. Use a fork to gently fluff and combine everything.
4. Serve & enjoy – Serve warm. 

18. Greek Lemon Potatoes

Crispy on the outside, fluffy on the inside, and infused with bright lemon, garlic, and oregano, these Greek lemon potatoes are the ultimate side dish for any Easter spread. Roasted to perfection in a savory lemon-garlic broth, they soak up all the flavor while developing irresistibly golden, crispy edges. Pair them with roasted lamb, grilled chicken, or fish for a Mediterranean-inspired feast!

Servings: 6

Ingredients:

• 2 ½ lbs Yukon Gold or russet potatoes, peeled and cut into wedges
• ⅓ cup olive oil
• ⅓ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup low-sodium chicken or vegetable broth
• 3 cloves garlic, minced
• 1 ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for a little heat)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven – Set your oven to 400°F (200°C). Lightly grease a large baking dish.
2. Prepare the potatoes – Peel and cut the potatoes into thick wedges, about 1-inch wide.
3. Make the lemon-garlic broth – In a small bowl, whisk together olive oil, lemon juice, lemon zest, broth, garlic, oregano, salt, black pepper, and red pepper flakes.
4. Coat & bake – Arrange the potato wedges in the baking dish in a single layer. Pour the lemon-garlic broth over them, tossing to coat evenly. Cover tightly with foil and bake for 35 minutes.
5. Crisp them up – Remove the foil, flip the potatoes, and bake uncovered for another 25-30 minutes, until golden and crispy on the edges.
6. Garnish & serve – Sprinkle with fresh parsley and serve warm.

19. Jeweled Rice Pilaf

This jeweled rice pilaf is a stunning, flavorful side dish that will brighten up any Easter table. Fluffy rice is infused with warm spices, citrus, and aromatic broth, then studded with dried fruits, crunchy nuts, and fresh herbs for the perfect balance of sweet and savory. It pairs beautifully with roasted meats, fish, or vegetarian mains, making it a must-have for your spring feast!

Servings: 6

Ingredients:

• 1 ½ cups basmati rice, rinsed
• 3 cups vegetable or chicken broth
• 2 tbsp unsalted butter or olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp turmeric (for color)
• ½ tsp salt
• ¼ tsp black pepper
• ⅓ cup dried apricots, chopped
• ⅓ cup dried cranberries or golden raisins
• ¼ cup slivered almonds or chopped pistachios
• Zest of 1 orange
• 2 tbsp fresh orange juice
• ¼ cup fresh parsley, chopped
• 2 tbsp pomegranate seeds (optional, for garnish)

Instructions:

1. Sauté the aromatics – In a large saucepan, heat butter or olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic, cinnamon, cumin, turmeric, salt, and black pepper, cooking for 30 seconds until fragrant.
2. Toast the rice – Add the rinsed rice and stir to coat in the spices. Toast for 1-2 minutes to enhance the flavor.
3. Cook the rice – Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed.
4. Add the mix-ins – Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, then stir in apricots, cranberries, almonds, orange zest, and orange juice.
5. Garnish & serve – Sprinkle with fresh parsley and pomegranate seeds, then serve warm.

Easter dinner isn’t just about the main course—it’s the side dishes that truly bring the meal together. Whether you’re serving up buttery mashed potatoes, sweet honey glazed carrots, or a vibrant jeweled rice pilaf, these recipes add color, texture, and incredible flavor to your holiday table.

Which dish are you most excited to try? Leave a comment below and share your ideas – I love hearing about the dishes you’re recreating in your own kitchen!