6 Potluck Recipes to Serve at Your Memorial Day Party
Memorial Day is the perfect opportunity to gather with family and friends and celebrate the unofficial start to summer. And what better way to do so than by having a potluck? It prevents one person from having to do all the cooking, and gives party goers a chance to sample a wide variety of dishes. From party pinwheels to easy crockpot pulled pork to gooey walnut brownies, we’ve compiled 6 potluck recipes that are perfect for your Memorial Day party.
1. Greek Starter
Unbelievably easy to make and extraordinarily delicious, Food.com’s Greek starter is a potluck party must. Consisting of feta cheese, kalamata olives, and garlic-infused extra-virgin olive oil, your tastebuds will feel as though they’ve taken a trip to the Mediterranean. Pita bread is another key component to this recipe: Warm it in a skillet, cut into quarters, and serve with the feta cheese mix. It makes 2 servings, so make sure to double or triple the recipe, depending on how many people will be at your get-together.
- ½ cup feta cheese, crumbled
- ¼ cup kalamata olive, pitted and diced
- ¼ cup garlic-infused extra-virgin olive oil
- 2 slices pita bread
Directions: Combine the feta cheese and the olives. Drizzle the garlic infused oil over the mix. Spray a skillet with olive oil baking spray, or pour enough olive oil in the skillet to just coat the bottom. Heat over medium-high heat. Warm your pita bread in the skillet. Remove, and cut into quarters. Repeat with the other piece of pita bread.
Serve the bread warm from the skillet with the feta cheese mix. The feta cheese/olive mix should be at room temperature or just slightly warmer. You don’t want the olive oil congealed, so if made ahead of time, microwave it at 50% before serving.
2. Two-For-One Stuffed Party Pinwheels
Thanks to Midwest Living’s recipe, you can offer your guests stuffed party pinwheels. Some are bursting with spicy curry powder, while others are infused with garlic and fresh herbs. Combine your two spreads in separate bowls, spread them on tortillas, and tightly roll each into a spiral. Chill for 4 to 24 hours, and prior to serving, trim ends from the tortillas and slice into smaller pieces. It makes 24 to 30 servings.
- ½ cup mayonnaise
- ½ teaspoon curry powder
- 1 (5.2-ounce) container semisoft cheese with garlic and herb
- 2 teaspoons milk
- 6 (8- or 9-inch) flour tortillas, any flavor (such as spinach, dried tomato and basil, or whole wheat)
- ½ to ¾ pound very thinly sliced cooked chicken, roast beef, and/or salami
- ⅔ cup bottled roasted red sweet peppers, drained and cut into very thin strips
- ⅔ cup lightly packed fresh basil leaves
Directions: In a small bowl, combine mayonnaise and curry powder; set aside. In another small bowl, combine semisoft cheese and milk; set aside. Spread three tortillas with the mayonnaise mixture. Spread remaining three tortillas with the cheese mixture. Arrange chicken over each tortilla.
Top with pepper strips and fresh basil, arranging basil leaves 1 to 2 inches apart. Tightly roll each tortilla into a spiral. Wrap in plastic wrap. Chill for 4 to 24 hours. To serve, remove the plastic wrap. Trim ends from the tortillas. Slice rolls diagonally into ¾- to 1-inch slices.
3. Easy Crockpot Pulled Pork
Three ingredients and a crockpot are all you need to make Jo-Lynne Shane’s recipe for pulled pork. Simply slice an onion, lay it in the bottom of your slow cooker, place the pork shoulder roast on top, season, and turn the crockpot on low. After 6 to 8 hours have passed, add your favorite barbecue sauce to the mix, and shred your meat. Easy and delicious, this dish that won’t disappoint!
- 1 (3- to 4-pound) pork shoulder
- 1 onion
- 1 jar barbecue sauce
- Salt and pepper
- Gluten-free hot dog rolls (Feel free to substitute with the bread or rolls of your choosing.)
Directions: Slice a large sweet onion into discs and drop them into the bottom of a crockpot. Sprinkle the pork loin on all sides with salt and pepper and place it on top of the onions in the crockpot. Cover and cook on low for 6 to 8 hours or until the pork is falling apart. Turn off the crockpot and pour barbecue sauce over the pork to taste; reserve some for serving. With two forks, shred the pork and mix in the onions and barbecue sauce. Serve on a roll.
4. Easy Apple Coleslaw
Every Memorial Day get-together needs a salad, and AllRecipes.com’s easy apple coleslaw is one that will please party goers. Cabbage, apples, carrots, peppers, and onions combine with a sweet dressing consisting of mayo, brown sugar, and lemon juice. The recipe makes 6 servings.
- 3 cups chopped cabbage
- 1 unpeeled red apple, cored and chopped
- 1 unpeeled Granny Smith apple, cored and chopped
- 1 carrot, grated
- ½ cup finely chopped red bell pepper
- 2 green onions, finely chopped
- ⅓ cup mayonnaise
- ⅓ cup brown sugar
- 1 tablespoon lemon juice, or to taste
Directions: In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad; serve.
5. Bacon Crisps
Every successful potluck serves finger foods, and Recipe’s bacon crisps are guaranteed to be the life of your Memorial Day party. If you’re in a hurry and don’t have time to bake this dish for 2 hours, you can speed up the process by baking your crisps at 350 degrees Fahrenheit for 40 minutes. It makes 36 servings.
1 pound hickory smoked bacon, cut slices in half
½ cup freshly grated Parmesan
1 sleeve buttery rectangular crackers
Directions: Preheat the oven to 250 degrees Fahrenheit. Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.
6. Gooey Walnut Brownies
Found in Pamela Gwyther’s cookbook Let’s Cook! and featured on Food & Wine, this recipe for gooey walnut brownies yields a dessert that is simple and scrumptious. Feel free to make this dessert in advance: The brownies can be stored for up to 4 days or frozen for 1 month. Cut the brownies while frozen and let thaw at room temperature. If desired, re-warm the brownies in a 300 degree Fahrenheit oven for 15 minutes. It makes 16 servings.
- 6 ounces bittersweet chocolate, chopped
- 1½ sticks (6 ounces) unsalted butter, softened
- 1¼ cups sugar
- ½ teaspoon kosher salt
- 3 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ cup coarsely chopped walnuts
Directions: Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides. In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.