20 Easy Potluck Side Recipes

Did you know potlucks are big at many social events? They have lots of dishes for everyone. Bringing a shareable dish is always a smart move.

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Our guide has many easy side dishes for potlucks. You’ll find cold salads, hot veggies, pasta, and grains. These potluck ideas will wow everyone.

These potluck recipes are easy for all cooks. They offer great flavors and looks. You’ll get all the ingredients, steps, and tips to make a dish that’s a hit.

Key Takeaways

• 20 crowd-pleasing potluck side dishes that are easy to prepare and transport
• A variety of recipes to suit different tastes and dietary preferences
• Detailed ingredients and preparation steps for each recipe
• Helpful tips for making ahead, transporting, and serving
• Perfect for gatherings of all sizes, from casual to formal events

The Art of Potluck Sharing

Potluck sharing is more than food. It’s a way to bring people together. It helps build communities through shared meals. A well-organized potluck can be a memorable event for all.

What Makes a Great Potluck Side Dish

A great side dish is special but also familiar. It should be easy to carry and keep warm. It’s important to think about what everyone can eat.

Think about how much food you need. Bring enough for everyone, with some extra. Make sure you have the right serving tools.

How to Choose the Right Recipe for Your Event

Choosing the right recipe depends on the event. Think about the season and who’s coming. For outdoor events, pick dishes that don’t need to be hot.

Consider the venue’s facilities. Think about how long you’ll have to prepare and serve. This way, your dish will be a hit and fit the event perfectly.

Cold Salad and Slaw Recipes

Cold salads and slaws are great for potluck gatherings. They cool you down and are easy to make. They’re perfect for summer barbecues or family reunions.

1. Classic Creamy Coleslaw

Classic Creamy Coleslaw is a favorite at potlucks. It has creamy dressing and crunchy cabbage.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Preparation Steps

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.

Make-Ahead Tips

This slaw can be made a day in advance. Store it in an airtight container in the refrigerator and give it a good stir before serving.

2. Mediterranean Pasta Salad

This colorful pasta salad has Mediterranean flavors. It has pasta, vegetables, olives, and feta cheese with a zesty vinaigrette.

Ingredients

• 8 oz. pasta of your choice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Steps

1. Cook the pasta according to package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Refrigerate for at least 30 minutes before serving.

Make-Ahead Tips

This salad can be prepared a day in advance. Keep it refrigerated and give it a good stir before serving.

3. Broccoli Salad with Bacon and Cranberries

This salad mixes sweet cranberries with savory bacon. It’s all wrapped in a creamy dressing.

Ingredients

• 2 cups broccoli florets
• 6 slices of bacon, cooked and crumbled
• 1/2 cup dried cranberries
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Preparation Steps

1. In a large bowl, combine the broccoli florets, crumbled bacon, and dried cranberries.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss until well coated.
4. Refrigerate for at least 30 minutes before serving.

Make-Ahead Tips

This salad can be made a day in advance. Store it in an airtight container in the refrigerator.

4. Seven-Layer Salad

The Seven-Layer Salad is stunning and delicious. It has layers of vegetables, cheese, and dressing.

Ingredients

• 1 head lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup red onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1/2 cup chopped fresh parsley

Preparation Steps

1. In a large bowl, layer the chopped lettuce, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese.
2. In a separate bowl, whisk together the mayonnaise and chopped parsley.
3. Spread the mayonnaise mixture over the top layer of the salad.
4. Refrigerate for at least 30 minutes before serving.

Make-Ahead Tips

This salad can be prepared a day in advance. Keep it refrigerated until serving.

5. Cucumber Dill Salad

The Cucumber Dill Salad is refreshing and light. It has a tangy yogurt-based dressing that’s great with main dishes.

Ingredients

• 2 cups sliced cucumber
• 1/4 cup plain yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation Steps

1. In a bowl, combine the sliced cucumber and chopped fresh dill.
2. In a separate bowl, whisk together the plain yogurt, lemon juice, salt, and pepper.
3. Pour the yogurt dressing over the cucumber mixture and toss to combine.
4. Refrigerate for at least 30 minutes before serving.

Make-Ahead Tips

This salad is best made a few hours in advance. This lets the flavors mix well.

Hot Vegetable Side Dishes

Hot vegetable sides are great for potlucks, especially in cool weather. They’re comforting and let you enjoy many veggies. Here are five tasty hot vegetable sides for your next potluck.

Green Bean Casserole

Green Bean Casserole is a classic at potlucks. It has fresh green beans, creamy mushroom sauce, and crispy onions. It’s easy to make ahead, perfect for events.

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 1 cup cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon black pepper
• 1 1/2 cups French-fried onions

Preparation Steps

1. Preheat oven to 350°F.
2. Steam green beans until tender.
3. Mix sautéed onions, cream of mushroom soup, milk, and black pepper.
4. Combine green beans and soup mixture, then pour into a 9×13 inch baking dish.
5. Top with French-fried onions and bake for 25 minutes.

Transport Tips

Make the casserole up to baking, then take it in the dish. Bake at the event or before leaving. Keep it warm.

Honey Glazed Carrots

Honey Glazed Carrots are simple yet elegant. They’re great for potlucks because they can be cooked ahead and reheated.

Ingredients

• 1 pound carrots, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Preparation Steps

1. Boil or steam carrots until tender.
2. Mix butter, honey, Dijon mustard, salt, and pepper in a saucepan.
3. Toss cooked carrots in the glaze and reheat as needed.

Transport Tips

Cook carrots and make the glaze ahead. Reheat at the event or keep warm in a thermally insulated container.

Cheesy Cauliflower Bake

This dish is a creamy cauliflower bake with a golden breadcrumb topping. It’s a great alternative to mac and cheese.

Ingredients

• 1 head of cauliflower, broken into florets
• 2 tablespoons butter
• 1 cup grated cheddar cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Preparation Steps

1. Steam cauliflower until tender.
2. Mix cooked cauliflower with butter, cheddar cheese, salt, and pepper.
3. Transfer to a baking dish, top with breadcrumbs, and bake until golden.

Transport Tips

Make up to baking, then take in the dish. Reheat at the event or keep warm.

Roasted Brussels Sprouts with Balsamic Glaze

Roasting brings out Brussels sprouts’ sweetness, which balsamic glaze enhances. This dish is perfect for potlucks because it can be made ahead and reheated.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Preparation Steps

1. Toss Brussels sprouts with olive oil, salt, and pepper, and roast until caramelized.
2. Reduce balsamic vinegar to create a glaze.
3. Toss roasted sprouts with balsamic glaze.

Transport Tips

Roast Brussels sprouts ahead and reheat. Make the balsamic glaze just before serving or take it separately.

Corn and Zucchini Casserole

This casserole mixes summer veggies in a savory custard. It’s great for potlucks because it travels well and can be served warm or at room temperature.

Ingredients

• 1 cup corn kernels
• 1 cup diced zucchini
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 2 eggs

Preparation Steps

1. Sauté corn and zucchini until tender.
2. Mix with cheddar cheese, milk, and beaten eggs.
3. Pour into a greased baking dish and bake until set.

Transport Tips

Bake the casserole ahead and take it in the dish. It’s versatile for potlucks, serving warm or at room temperature.

20 Easy Potluck Side Recipes: Pasta and Grain Dishes

Pasta and grain dishes are great for potlucks. They are easy to make and transport. These sides are perfect for big groups and can be made ahead of time.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese is a classic hit at potlucks. It’s made with al dente macaroni, cheddar and parmesan cheese, and a crunchy breadcrumb topping.

Ingredients

• 1 pound macaroni
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1/2 cup breadcrumbs

Preparation Steps

1. Cook the macaroni al dente, then set aside.
2. Make a roux with butter and flour, then slowly add milk, stirring constantly.
3. Add cheddar and parmesan cheese, stirring until melted and smooth.
4. Combine cooked macaroni and cheese sauce, then transfer to a baking dish.
5. Top with breadcrumbs and bake until golden brown.

Reheating Instructions

To reheat, cover with foil and bake at 350°F for 15-20 minutes, or until heated through.

Classic Potato Salad

Classic Potato Salad is a timeless choice for potlucks. It’s creamy, made with boiled potatoes, diced veggies, and a tangy dressing.

Ingredients

• 4 large potatoes, boiled and diced
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh dill
• 1/4 cup chopped red onion
• 2 hard-boiled eggs, diced

Preparation Steps

1. Boil the potatoes until tender, then chill.
2. Combine mayonnaise, dill, and red onion in a bowl.
3. Add diced potatoes and eggs to the bowl, stirring gently.
4. Season with salt and pepper to taste.

Food Safety Tips

Keep the salad refrigerated until serving, and discard if left at room temperature for more than 2 hours.

Wild Rice Pilaf with Cranberries and Pecans

Wild Rice Pilaf with Cranberries and Pecans is a sophisticated side dish. It’s made with wild and white rice, dried cranberries, and toasted pecans.

Ingredients

• 1 cup wild rice
• 1 cup white rice
• 4 cups chicken broth
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans

Preparation Steps

1. Cook the wild and white rice according to package instructions.
2. Toast the pecans in a dry skillet until fragrant.
3. Combine cooked rice, cranberries, and pecans in a bowl.

Serving Suggestions

Serve warm or at room temperature, garnished with fresh herbs if desired.

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables is a Mediterranean-inspired dish. It’s made with orzo pasta, roasted veggies, and a tangy lemon dressing.

Ingredients

• 1 cup orzo pasta
• 2 cups mixed roasted vegetables (such as zucchini, bell peppers, and cherry tomatoes)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Preparation Steps

1. Cook the orzo pasta al dente, then set aside.
2. Toss the vegetables with olive oil and roast in the oven until tender.
3. Combine cooked orzo and roasted vegetables in a bowl.
4. Drizzle with lemon juice and season with salt and pepper.

Serving Suggestions

Serve warm or at room temperature, garnished with fresh herbs if desired.

Quinoa Tabbouleh

Quinoa Tabbouleh is a modern twist on the classic Middle Eastern salad. It’s made with cooked quinoa, chopped veggies, and a tangy lemon dressing.

Ingredients

• 1 cup cooked quinoa
• 1 cup chopped fresh parsley
• 1 cup chopped fresh mint
• 1/2 cup chopped red onion
• 2 tablespoons lemon juice

Preparation Steps

1. Cook the quinoa according to package instructions.
2. Combine chopped parsley, mint, and red onion in a bowl.
3. Add cooked quinoa to the bowl, stirring gently.
4. Drizzle with lemon juice and season with salt and pepper.

Nutritional Benefits

Quinoa is a complete protein and a good source of fiber. This salad is nutritious and filling.

Bean and Legume Potluck Favorites

Bean and legume dishes are great for potlucks. They are tasty and good for you. They also fit many diets, making them perfect for any gathering. Here are four recipes that will be a hit at your next event.

16. Three-Bean Salad

The Three-Bean Salad is colorful and tasty. It has green beans, kidney beans, and chickpeas in a tangy dressing. It’s a healthy and satisfying protein-rich side.

Ingredients

• 1 cup green beans, trimmed and cut
• 1 cup kidney beans, drained and rinsed
• 1 cup chickpeas, drained and rinsed
• 1/2 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Preparation Steps

1. In a large bowl, combine green beans, kidney beans, and chickpeas.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to coat.
4. Add the thinly sliced red onion and toss again.

Marinating Tips

For the best flavor, let the salad marinate in the refrigerator for at least 30 minutes. You can also prepare it a day ahead to allow the flavors to meld together.



17. Slow Cooker Baked Beans

Slow Cooker Baked Beans are a crowd-pleaser. They offer rich, sweet-savory flavors. This dish is perfect for potlucks as it’s easy to keep warm.

Ingredients

• 1 lb dried navy beans, soaked overnight and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 1 tsp ground mustard
• Salt and pepper to taste

Preparation Steps

1. In a slow cooker, combine soaked navy beans, chopped onion, and minced garlic.
2. In a separate bowl, mix barbecue sauce, brown sugar, ground mustard, salt, and pepper.
3. Pour the sauce mixture over the beans and stir to coat.
4. Cook on low for 6-8 hours or until the beans are tender.

Serving Tips

Serve the baked beans warm, garnished with chopped fresh herbs if desired. To keep them warm during the potluck, use a thermally insulated container.

18. Black Bean and Corn Salsa

Black Bean and Corn Salsa is versatile. It can be a dip or a side salad. It’s full of bright flavors and great for any gathering.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper to taste

Preparation Steps

1. In a bowl, combine black beans, corn kernels, diced red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together lime juice and ground cumin.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.

Serving Suggestions

Serve the salsa with tortilla chips for a quick snack, or use it as a topping for grilled meats or vegetables.

19. Chickpea and Feta Salad

Chickpea and Feta Salad combines Mediterranean flavors. It has protein-rich chickpeas and tangy feta cheese. It’s a refreshing and satisfying side dish perfect for potlucks.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Preparation Steps

1. In a bowl, combine chickpeas, crumbled feta cheese, and chopped parsley.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.

Make-Ahead Tips

This salad can be made ahead of time, but add the feta cheese just before serving. This keeps its texture.

These bean and legume dishes are delicious and nutritious. They’re great choices for your next potluck. Whether you’re looking for a vegetarian potluck option or just want to add variety, these recipes will impress.

Bread and Baked Side Dishes

For a potluck that’s sure to impress, consider bringing a batch of freshly baked Jalapeño Cornbread. This recipe combines the sweetness of cornbread with the spicy kick of fresh jalapeños, making it a crowd-pleaser.

20. Jalapeño Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 cup diced jalapeños
• 1 cup shredded cheddar (optional)

Preparation Steps

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Mix dry ingredients in one bowl and wet ingredients in another.
3. Combine the two mixtures and stir until just combined. Do not overmix.
4. Fold in diced jalapeños and shredded cheddar if using.
5. Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted comes out clean.

Serving Suggestions

Serve the Jalapeño Cornbread warm, cut into squares or wedges. It pairs well with chili, stews, or barbecue. For an added touch, consider serving with a dollop of butter or a side of honey.

Potluck Success: Transportation and Presentation

After picking the best potluck recipe, think about how to get it there and how to show it off. How you carry and display your dish can really affect how people like it at the event.

Best Containers for Different Types of Sides

Choosing the right container is key to keeping your dish good during transport. For hot dishes, use insulated carriers or thermoses to stay warm for hours. For cold dishes, pick containers with ice packs or cooler bags to stay cool.

Disposable aluminum pans are perfect for casseroles and can be covered with foil for easy carrying. For salads and other cold dishes, use airtight containers to stop leaks and keep food safe. Special potluck carriers with locks are great for carrying dishes without spills.

Keeping Hot Dishes Hot and Cold Dishes Cold

Keeping your dish at the right temperature is key for safety. For hot dishes, use insulated carriers with hot packs or slow cookers if you can. Wrap the dish in towels or newspaper to stay warm while you move.

Also, make your dish just before you leave to cut down on travel time. When you get there, put hot dishes in a warm spot and cold dishes in a cool one to keep them right.

Conclusion

Potluck gatherings are a special way to share food and make friends. The 20 easy potluck side recipes are perfect for any time of year. They fit all kinds of diets and cooking levels, so you’ll always have something to bring.

At a potluck, it’s not just about the food. It’s about making connections and sharing cultures. You can use these recipes as a guide and make them your own. This way, you can share dishes that you love and that fit what you have on hand.

Easy entertaining is key to great community meals. With these tips and recipes, you’ll be ready for any potluck. Whether you’re an expert in the kitchen or just starting, the most important thing is to share. And with these recipes, your dish will be both tasty and unforgettable.