Happy Easter!!!!

After heading to church to celebrate Easter Sunday, we came home to get our Easter lunch ready. It was quite a feast for just two people. We both really missed seeing our families this holiday, but luckily, we are seeing our families in the next few weeks.


Jeremy grilled steaks and I made a salad and warm bacon potato salad. It was all delicious. We finished off our meal with my absolute favorite Easter treat, a Cadbury egg!!!


It's a pretty yucky day here- cold, wet, rainy, etc. Ivy and Winnie have been exhausted all day. I think it's just the weather- it's the kind of day that you should curl up in bed with a good book!

Warm Bacon Potato Salad

Vinaigrette:
1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar

Ingredients:
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

For the vinaigrette:

Mix all the ingredients together in a small bowl and set aside.

Directions:
Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

Happy Easter from Jeremy, Erin, Ivy and Winnie!