potluck recipes

This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!

Tomato Mozzarella Pasta Salad

bowtie pasta (0.67)

salt for pasta water (0.02)

spinach (1.20)

grape tomatoes (2.50)

mozzarella* (2.60)

olive oil (0.55)

Tbsp balsamic vinegar (0.41)

mayonnaise (0.17)

Tbsp grated Parmesan (0.22)

Dijon mustard (0.09)

garlic, minced (0.08)

basil (0.05)

salt (0.01)

pepper

Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad.

While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.

Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.

Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn&#x27;t wilt the spinach or melt the cheese.

Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.

https://embed.mediavine.com/videos/f5bq487k55a7nanxknph

Tomato and Mozzarella Pasta Salad

White Cheddar Baked Corn from Delish.com is the best way to use fresh corn. 

White Cheddar Baked Corn

butter

onion,

garlic,

sweet corn, kernels removed

c. chives,

tbsp. all-purpose flour

c. milk (preferably whole)

(8-oz.) block cream cheese,

c. shredded white cheddar, divided

c. grated Parmesan

As the recipe stands it is tasty, but not over the top. I have made it a few times now with a couple of my own tweaks. The first is I use 6 cups of frozen corn kernels (no fresh cob corn available at the time) as the sauce to corn ratio was too much for me. Second, I let the mixture simmer for 10 minutes after adding the milk and before the cheese. I think this allows the flour to bloom more, reduces the liquid, and improves the thickening. I have also used smoked white cheddar and added some chopped poblano peppers which adds a nice dimension.

While the flavor was good with all that white cheddar, the final result was nothing like your video -- it was more like soup, with far too much liquid. I might try it again with less milk.

After heading the warnings below I put light cream in (only 3/4 cup) and not milk. I didn’t follow the recipe steps perfectly but it seems to have set nicely. Thanksgiving potluck side so TBD if it’s a fan favorite. Overall, tastes good, but yes the recipe above is a bit deceiving on size and consistency.

https://streaming.hearstdigitalstudios.com/06848f11-2e6f-4c4a-a410-69f5cc6ee7a2/video_rover_16x9_1080p_hd_1533848482_21690.mp4

White Cheddar Baked Corn Will Give You All The Feels

Loaded Cauliflower Salad from Delish.com is perfect for a summer picnic.

Loaded Cauliflower Salad

cauliflower,

bacon

sour cream

mayonnaise

lemon juice

garlic powder

Kosher salt

black pepper

c. shredded cheddar

c. finely chopped chives

Wow!  This was so good, I didn’t even miss the potatoes.  I think I like it better than loaded potato salad!

Get an app like Keto Manager to figure out the calories and stuff....... geeez, it’s not that difficult!! 🙄

This is MY kind of salad or cooked veggie.  We will have it tomorrow for lunch

Pretty darn good.  Make sure cauliflower is cooked correct.

https://streaming.hearstdigitalstudios.com/b54e7507-fa39-4ac2-99a8-b3c969f8c231/video_rover_16x9_1080p_hd_1532113855_92792.mp4

You'll love it even if you "hate" potato salad.​

This Loaded Cauliflower Salad Is The Low-Carb Version Of Potato Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

Summer Vegetable Pasta Salad

olive oil (1.28)

red wine vinegar (0.53)

Dijon mustard (0.10)

oregano (0.10)

salt (0.03)

tsp black pepper (0.02)

bowtie pasta (0.79)

Roma tomatoes (0.63)

yellow squash (0.75)

zucchini (0.85)

broccoli crown (1.07)

onion

red peppers (1.99)

parsley (0.35)

Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.

Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.

While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.

Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.

Southern Style Potato Salad

lbs. Yukon Gold potatoes (3.49)

eggs (0.42)

mayonnaise (0.75)

Tbsp yellow mustard (0.08)

Tbsp sweet relish (0.08)

Tbsp red wine vinegar (0.10)

tsp Tony Chachere’s seasoning* (0.05)

tsp Freshly cracked black pepper (0.02)

green onions (0.22)

celery (1 cup chopped) (0.32)

Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.

While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.

While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.

Finely dice the celery, and slice the green onions.

Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.

Taste and adjust the mustard or seasoning to your liking, then serve.

Every potluck needs this German Potato Salad from Delish.com, no mayo needed.

German Potato Salad

lb. baby potatoes, halved

red onion, finely chopped

apple cider vinegar

water

olive oil

Dijon mustard

granulated sugar

green onions, sliced

Love this recipe, I did add fresh dill.  It looked beautiful and amazing flavors. The fresh dill and vinegar filled my kitchen, reminded me of my grandmothers cooking. Thank you, this will be a favorite.

This was very, very good.  I doubled the sauce amount to suit our tastes, but otherwise I wouldn’t change a thing.

My go to potato salad recipe.  the first time I made it, I ate the WHOLE recipe by myself!!!

The recipe sounds great.  I want to know more about Goldflask’s Oma and the saluting of celery?  Salute as in like a Boy Scout?  Like the army?  Was the celery in her hand?  Did she leave the celery on the counter and verbally say “I salute thee?”  Did Oma like Manischewitz?

great German dish.... I double the sauce mixture for personal preference but you can agree the mixture taste great.

Just made it first time.  I need to read the post first (I never do).   Need to triple the sauce.   I added jalapeños in the sauce with onion and used arugula instead of green onions because I didn’t have any but I did have fresh arugula.

Didn't have any scallions so I sprinkled with finely shopped It parsley. Thinking of adding a few anchovies next time.

https://streaming.hearstdigitalstudios.com/3ae9c67d-1897-468f-9240-cc3446733057/video_rover_16x9_1080p_hd_1623792918_26175.mp4

Unlike the cold, creamy mayo-dressed picnic staple, German potato salad is served warm with a bacon vinaigrette. I repeat, bacon vinaigrette.

This German Potato Salad Outshines Every Mayo-Based Recipe

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

Zucchini and Orzo Salad with Chimichurri

olive oil (0.83)

red wine vinegar (0.40)

Italian (flat leaf) parsley, packed (0.35)

cilantro*, packed (0.19)

garlic (0.24)

oregano

tsp cumin (0.05)

tsp red pepper flakes (0.02)

salt (0.02)

orzo (1.07)

zucchini (0.75 to 1 lb.) (1.29)

salt and pepper (0.05)

grape or cherry tomatoes

Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

Cook the orzo according to the package directions, drain in a colander, and then let cool.

Slice the zucchini into 1/4 inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about 3/4 of the batch). Taste and add salt or pepper to the salad if needed.

This delicious twist on potato salad starts with oven roasted potatoes and a creamy BBQ dressing!

BBQ Bacon Potato Salad

salt

celery

scallions, chopped

barbecue

dijon mustard

parsley

Toss the potatoes in a large bowl with the salt, pepper and olive oil then spread out onto 2 baking sheets that have been sprayed with cooking spray.

Bake for 45 minutes, tossing twice during cooking, until the potatoes are tender and lightly browned.

Remove the potatoes from the oven and let cool.

Make the dressing by adding the barbecue sauce, mayonnaise, dijon, parsley, salt and pepper to a bowl and whisking together until smooth.

Add the roasted and cooled potatoes to a large bowl along with the scallions, celery and bacon. Pour the dressing over the ingredients in the bowl and toss together until combined.

Cover with plastic wrap and place in the refrigerator for at least an hour or longer if needed.

Toss before serving and garnish with chopped parsley.

quiltingladee.jvp@gmail.com Made with sweet potatoes. Yummmmm! This is a keeper!

This was the best potato salad I have ever had - amazing and delicious flavors and unique as well.  This will be a favorite going forward!

These easy Ham & Cheese Sliders make a perfect party appetiser. And the homemade poppyseed dressing makes them  EXTRA special.

Ham & Cheese Sliders

g mustard

honey

tbsp. butter

poppy seeds

slider buns

deli ham

Swiss cheese

https://streaming.hearstdigitalstudios.com/45358835-fc6e-4f5d-b2d3-dae09da028cc/video_rover_16x9_1080p_hd_1573237104_9282.mp4

They might be simple, but these sliders are surprisingly delicious.

These Simple Sliders Are Legit One Of Our Favorite Recipes

Parsley Pesto Pasta with Peas has super bright and fresh flavors perfect for spring and summer. Serve as a main dish or a side with your grilled food.

Parsley Pesto Pasta with Peas

lemon (0.43)

Parmesan (0.88)

garlic (0.16)

olive oil (0.52)

lb. pasta* (1.99)

peas (0.38)

Rinse the parsley well to remove any dirt or debris, then pat it dry with a clean, lint-free towel. Cut off the ends of the parsley stems and place the rest, leaves and stems, in the bowl of a food processor.

Zest and juice the lemon. Add half of the zest and about 2 Tbsp of the juice to the food processor, along with the Parmesan, garlic cloves (peeled), and some freshly cracked pepper (about 15 cranks of a pepper mill).&nbsp;

Pulse the mixture until everything is finely minced and combined. Begin to add the olive oil in a thin stream through the chute of the processor as it blend the mixture together. Once the oil has been incorporated, add salt to taste. I added about 1/4 tsp salt.

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is al dente. At the very end of the cook time, add the frozen peas and stir to combine. Let the peas sit in the hot water with the pasta for about a minute, then drain the pasta and peas in a colander.

Allow the pasta to cool just to the point where it is no longer steaming heavily. Transfer the drained pasta to a bowl and add the parsley pesto. Stir to combine, then serve warm. Add a pinch of the remaining lemon zest over top of each serving.

This Asian Ramen Salad is perfect for taking to a potluck or cookout and always one of the first foods to go. Everyone loves the sweet, tangy dressing paired with the crisp vegetables and crunchy Ramen.

Asian Ramen Salad

Ramen noodles (3 ounces each, any flavor)

coleslaw mix

almonds

sesame seeds

green onions

sugar

white distilled vinegar

sesame oil

Open the ramen packets and set aside the seasoning packets for another use. They won’t be used in this recipe. Crumble the ramen into small chunks into a large mixing bowl.

Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.

Add the olive oil, sugar, vinegar, and sesame oil to a small bowl and whisk well to combine.

Pour the dressing over the salad and stir to coat.

Serve immediately or cover and refrigerate for up to 6 hours. Best served fresh.

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

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Top 20 potluck recipes recipes from across the web

The most viewed potluck recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Mozzarella Pasta Salad

White Cheddar Baked Corn

Loaded Cauliflower Salad

Summer Vegetable Pasta Salad

Southern Style Potato Salad

German Potato Salad

Zucchini and Orzo Salad with Chimic...

BBQ Bacon Potato Salad

Ham & Cheese Sliders

Parsley Pesto Pasta with Peas

Asian Ramen Salad

Macaroni Salad

The BEST Tuna Pasta Salad

30 Best Potluck Recipes

Sausage and Broccoli Casserole

Broccoli Salad

Strawberry Pretzel Salad

41 Best Potluck Ideas to Feed a Cro...

Snickers Apple Salad

Grilled Vegetable Pasta Salad

The most viewed potluck recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine