I wanted to share a few Easter Brunch/lunch ideas. I know we all won’t be celebrating as we planned. I am so sad not to able to go to Charlotte and be with my family. However I plan to put on a pretty dress, do a fun Easter egg hunt and cook a tasty brunch for my little family.
This potato salad is an all time favorite we have been making for years. It is light and has no mayo. I love the combo of the lentils and potatoes. A greta side dish for Easter.
L E N T I L P O T A T O S A L A D
adapted via Smitten Kitchen
1 small bag baby potatoes halved
1 can lentils rinsed
3-4 green onions sliced
1/2 diced pickles
3 tablespoons capers
1 small shallot diced finely
3 tablespoons red wine vinegar
1 minced garlic clove
1/4 cup olive oil
1 tablespoon Dijon
Place cut potatoes in a pot filled with water and bring to a boil. Cook about 25 minutes until tender to prick with a fork, Drain and rinse.
In a bowl mix chopped, shallots, red wine vinegar, garlic clove, dijon and olive juice. Whisk together.
In a large bowl toss potatoes, lentils, pickles, capers, green onions and parsley. Season with salt and pepper. Toss with dressing.
A S P A R A G U S T A R T