Wende Meyer von Bremen is here with our latest episode of “Cooking with Martha” to share two of her family’s go-to Easter sides, an easy, make-ahead potato dish, “Aunt Alice Potatoes” paired with a delicious and flavorful salad, “Salad Princess Di” - all you’re missing is a couple of deviled eggs and ham, and you’ve got the PERFECT meal to feed a crowd this Easter!

Here’s everything you’ll need:

Salad Princess Di

SALAD INGREDIENTS:

1/2 head chopped romaine, 1/2 head chopped iceberg, 1 cup chopped celery, 2 green onions, sliced, 1 can mandarin oranges (drained), 1/2 cup sliced almonds, 3 tablespoons sugar

DRESSING INGREDIENTS:

1/4 cup vegetable oil, 1 dash pepper, 2 tablespoons sugar, 1/2 tsp salt, 1 tablespoon minced fresh parsley, 1 dash Tabasco, 2 tbsp white vinegar

Aunt Alice Potatoes

INGREDIENTS:

Baked/cubed Russet baked potatoes, Coffee creamer, Heavy whipping cream, Green onions, minced, Salt & pepper

Follow along with Wende to learn how to assemble this incredible salad and bake these mouth-watering potatoes!