I can’t believe that Cinco de Mayo is less than two weeks away! This is one of my favorite potlucks because it’s a chance to make some of my favorite recipes.
I can’t believe that it’s time to kick off BBQ season again! We have our top recipe picks for your Memorial Day weekend potlucks with everything from savory dips, healthy and not-so healthy salads, delicious sides, grilled dishes, and of course, desserts!:
FROM THE GRILL:
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Watermelon, red onion, red bell pepper, and cilantro are combined with a squeeze of lime juice and a drizzle of olive oil to make this the perfect sweet and savory, yet healthy, summertime salad! It’s a very easy and affordable potluck dish to make. And did I mention that it’s also gluten-free?!?!
Stacy made it for a beach bonfire recently (she had it at a 4th of July party) and I fell in love it. Thank you, Stacy, for sharing this recipe!
1 seedless watermelon, cut into bite-sized pieces
1 red bell pepper, chopped
1 small red onion, chopped
1 bunch of cilantro, chopped
Squeeze of lime
Drizzle of olive oil
Combine all of the above ingredients in a large bowl. Cover tightly and keep chilled in the fridge until potluck time!
Crumbled cheese, crunchy walnuts, sweet vinaigrette, and soft beets. This Beet Salad has become a very popular menu item in healthier cafe’-type restaurants. Easy to make, healthy, and delicious, it is a perfect potluck salad recipe. There is no measuring here. All of the ingredients are to taste.
Steamed and peeled baby beets (I buy them already steamed and peeled. Way easier!!)
Crumbled blue, feta, or goat cheese
Walnut pieces or sliced almonds
Balsamic vinaigrette dressing
Chop the beets into bite-sized pieces. Store in the fridge until potluck time. Toss with vinaigrette, cheese, and walnuts right before serving!
The combination of watermelon, avocado, feta, and tomato make this a delicious, healthy, and Refreshing Watermelon Salad!
Heather L. had a similar salad at the Four Season’s Costa Rica and then re-created it. This is one of her go-to potluck salads and it is now one of mine. This salad always gets rave reviews and endless requests for the recipe. Thank you, Heather, for sharing your recipe!
1/2 chilled seedless watermelon, cubed
1 large chilled tomato, cubed
1 large avocado, cubed and set aside
1 cup crumbled feta
6 large basil leaves, chopped (set aside a pinch or 2 for garnish)
2 T. extra virgin olive oil
1 chilled lime, juiced
Pink Himalayan salt, to taste
Finely ground pepper, to taste
Chill your serving bowl. Layer ingredients in the order listed above in chilled bowl. Season with oil, lime, salt, and pepper. Gently toss. Take a taste test to see if you need additional seasoning.
Tip: Keep this dish chilled throughout the potluck by filling a slightly larger bowl with ice and placing your chilled bowl on top!
The combination of feta, strawberries, red onion, and walnuts make this an easy, delicious, and refreshing salad that is always loved at potlucks!
The first time I tried this salad, Aleigh made it with candied walnuts. However, you can use regular walnuts or pecans, too. The key to this recipe is the Brianna’s Blush Wine Vinaigrette that she uses.
Thank you, Aleigh, for sharing this recipe!
Bag of spinach, washed and ready to eat
Feta cheese, crumbled
Red onion, sliced
Walnut or pecan pieces, broken (you can also use candied walnuts or pecans)
Brianna’s Blush Wine Vinaigrette (the one with the big strawberry on the front of the bottle)
Put the spinach leaves in a large bowl. Layer with strawberries, feta cheese, red onion, and nuts. Add the vinaigrette and toss right before serving.
I was craving a light and healthy macaroni salad when I created this recipe for Tuna Macaroni Salad. The red onion and cornichons give it a wonderful crunch and the tuna provides enough protein that you can serve it as a main dish. I recently made it at our annual campout with friends and it was a total hit!
1 lb. large elbow macaroni, cooked, rinsed, and drained
2 to 3 cans albacore or skipjack tuna in olive oil
3.8 oz can sliced black olives, drained
2/3 cup cornichons (small dill pickles), drained and chopped
Red onion, chopped
1 bottle of red wine vinaigrette
Place the macaroni in a large salad bowl. Add the cans of tuna including their oil. Add the olives, cornichons, red onion, and vinaigrette, to taste. Mix well and chill until potluck time!
This recipe is inspired by Ina Garten’s Tarragon Potato Salad recipe, with just a few revisions. I was looking for a potato salad recipe that incorporated red potatoes, tarragon, and a dressing that isn’t too heavy. For this recipe, I used red potatoes instead of gold Yukon and omitted the dill and green onions. All of Ina’s recipes are fabulous, so you can make it either way!
2 lbs. red potatoes
1 cup good mayonnaise (Best Foods is always my first choice!)
2 T. freshly squeezed lemon juice
2 T. white wine vinegar
Red onion, chopped
Fresh tarragon, minced
Cut the potatoes into bite-sized pieces (typically in eighths, depending on the size of your potatoes). Boil them until just soft. Drain and rinse with cold water. Let the potatoes cool.
Mix the mayonnaise, lemon juice and vinegar in a small bowl. Place the potatoes in a salad bowl. Add the dressing and toss lightly. Add the salt, pepper, onion, and tarragon, to taste. Chill for at least two hours before serving.
This is Janae’s gluten-free, dairy-free, and vegan potluck salad! Pomegranate seeds, beets, almonds, and mint are tossed with butter lettuce and balsamic dressing to create this delicious and truly Simple, Fresh, and Sweet Salad.
1 bag pre-washed butter lettuce
1 container pomegranate seeds
8 oz. steamed, peeled, and chopped baby beets (you can buy pre-steamed and peeled beets at Trader Joe’s)
1/8 cup sliced raw almonds
4 – 6 sprigs mint leaves, washed and torn with stems removed
Balsamic Vinaigrette – Check the label on your dressing and make sure your dressing is gluten-free and dairy free!
Empty out the contents of the butter lettuce into a bowl. Top with the pomegranate seeds, baby beets, almonds, and mint leaves. Toss with balsamic vinaigrette and serve!