25 Winning Recipes for Your Next Summer Potluck
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Consider this your potluck playbook. All these dishes are easy to transport, simple to serve, and can withstand the rigors of summer heat while still looking and tasting fabulous. Many hands make light work: that's the idea behind this ever-popular party style. So, the next time you're hosting, heading to a friend's, or gathering at a park or concert, remember that any fête is more fun when everyone pitches in.
One of the best parts of summer is the influx of ripe berries and delicious tropical fruit like pineapple, mango, and papaya. They're nature's dessert, and they don't need to be refrigerated once you get to the party. Cut them up and arrange them on a platter, then sprinkle the sweeties with our crunchy coconut-poppy seed topping on site. Or try Creamy Artichoke Ranch and a crowd-pleasing salsa for savory starters. They become crowd-pleasing hors d'oeuvre in mere minutes.
These make-ahead, mayo-free dishes really do taste better the next day (and even two days later). A Mediterranean Three-Bean Salad blends raw green beans—the vinaigrette softens them as they sit, so they're not squeaky—with creamy white and pink varieties and wilt-proof curly parsley. Cabbage-free coleslaw combines fennel, celery, and mild golden beets in a zippy cider-vinegar dressing. A Moroccan grain salad has naturally al-dente barley and bold North African flavors like preserved lemon and oil-cured olives. And our potato salad benefits from two tricks: First, tossing the shallots in vinegar and lemon juice quick-pickles them and forms the base of the dressing. Second, folding the potatoes into the dressing while warm helps them absorb the flavors.
Here's our guide to stay-fresh salads, make-ahead sides, and no-mess mains—along with clever strategies for transporting and serving. Grab a few ideas and take it away.
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Aperol Jasmine Spritz
One sunny lemon simple syrup is the base for this drink. The spritz is light with aromatic gin, fruity aperitif, and a fizzy seltzer.
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Stone-Fruit Galette
In this rustic free-form tart, buttery pate brisee is folded around juicy peak-season peaches, apricots, or nectarines.
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Greek-Taverna Salad
For this Mediterranean medley, whisk the Dijon vinaigrette directly in the bowl, then drop in the cut tomatoes. The dressing will marinate them and draw out their flavorful juices as they sit.
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Tropical-Fruit Salad with Coconut Crunch
A platter of fruit bright as the sun will be a surefire stunner at your next potluck. Garnish with a make-ahead coconut and poppy seed crunch that adds texture and nutrients to boot.
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Vanilla Sheet Cake with Malted-Milk-Chocolate Frosting
Malted milk powder adds an unexpected twist to chocolate frosting on this moist, party-perfect cake.
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Creamy Macaroni Salad
Low-fat yogurt stands in for most of the mayonnaise in this summer favorite. Hard-cooked eggs, radishes, celery, dill pickle, and chives amp up the flavor and texture of the salad.
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Tabbouleh with Watermelon
Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.
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Blackberry Crumb Bars
These cake-like bar cookies are a portable handheld version of summer berry crumble. Use fresh blackberries as called for in the recipe, or try raspberries instead.
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Moroccan Barley Salad
This healthy, feel-good salad features of a rainbow of chopped cilantro, diced carrots, dark black olives, and fibrous barley. Seconds please!
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Creamy Artichoke Ranch
This lighter iteration of the rich and cheesy party hit is so easy, it's more of an ingenious idea than a recipe. Blend together marinated artichoke hearts, Greek yogurt, and fresh parsley, and bring along flatbread crisps or crackers.
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Crudites with Pistachio-Pecorino Pesto
These vegetables—some blanched, others raw—function as finger food when served with pistachio-Pecorino pesto as a dip. To serve them as a side dish, drizzle the pesto on top.
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Smoky Baby Back Ribs
Smoky, sticky, falling-off-the-bone ribs are easier than you think. No need to stand over the grill for hours: Start the ribs in the oven and finish on the grill or under the broiler.
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Corn-and-Avocado Salad with Goddess Dressing
Romaine lettuce and chopped bacon give a nod to a classic Cobb salad in this farm-fresh invention. The genius part of this salad is that avocado is mixed into the briny goddess dressing so it won't turn to an unappetizing brown color even after sitting out for hours.
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Blueberry Slab Pie
Made in a 10-by-14-inch jelly roll pan, this big blueberry pie feeds a crowd. Sanding sugar adds sparkle and crunch to the top crust.
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German Potato Salad
Crumbled bacon, dill, and a dash of apple cider vinegar invigorate this potato salad.
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Cheddar-Jalapeno Cornbread
This cornbread strikes the right balance between tender and crumbly. Jazz up the batter with cheese and peppers, and shake up the shape by baking it in muffin pans if you like.
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Dill, Potato, and Egg Salad
Our food editors love a light-on-mayo potato salad, which is why they designed this mayo-free side. Instead of the classic heavy dressing, this salad gets a sharp kick of acidity from sliced cornichons, Dijon mustard, white balsamic vinegar, and lemon juice.
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Raspberry-Almond Crisp
Taste the sweet juice of plump red raspberries in this easy crisp that's made for a crowd. The prep work is particularly quick thanks to an easy topping of rolled oats and raw almonds.
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Classic Roasted Salsa
Roasted tomatoes, onion, and jalapeños add alluring depth to this versatile salsa. Serve it with tortilla chips or spoon it over grilled meats and vegetables.
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Hold-the-Cabbage Slaw
Chopped fresh mint leaves, julienned fennel, and sliced celery create a bright crunch and flavor that's as refreshing as a summer breeze. Garnish with fennel fronds for an extra anise-y punch and hint at the flavor awaiting inside the bowl.
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Kentucky Half-and-Half
A cross between an Arnold Palmer and a mint julep, this drink combines citrusy iced tea with sophisticated whiskey. It can be made a day ahead and transported in a thermos; just add ice and garnishes to serve.
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Salt-and-Vinegar Potatoes
A few simple tricks—soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan—ensure that the potatoes stay crisp for hours. They're great with grilled London broil or burgers.
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Blackberry-Raspberry Hand Pies
These portable pastries are simple and rewarding to put together, even if you consider yourself all thumbs in the baking department.
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Mediterranean Three-Bean Salad
In just 25 minutes, this hearty side salad comes together. Cannellini beans, pink beans, and green beans give this salad its intriguing name and will transport you to the Mediterranean coast.
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Tomato-Beet Salad
Ruby-red roasted beets and an array of heirloom tomatoes make a dazzling summer salad that may just steal the show from the main course.