6 Potluck Recipes Perfect for Spring Get-Togethers
After a long, cold winter, many of us are anxious to stop hibernating and gather with family and friends — preferably outside, weather permitting. And what better way to celebrate spring than with a potluck? Interestingly, Martha Stewart notes that while potlucks today are viewed as a gathering where everyone chips in, original potlucks referred to a meal cooked in one pot with whatever ingredients happened to be on hand, the luck of the pot, so to speak.
There’s no luck needed for these six potluck recipes, though. Aromatic spices, zesty ingredients, and fresh produce create divine dishes such as layered Greek dip, broccoli slaw, and strawberry galette with crème fraîche, which are guaranteed to please potluck attendees’ palates!
1. Curried Coconut Chicken Salad
Bursting with creamy, spicy, fragrant, and subtly sweet flavors, Whole Foods Market’s curried coconut chicken salad is versatile and easy to prepare. You can use leftover chicken — baked, broiled, grilled, or rotisserie all work well — in this dish, which can be served by itself or as a sandwich or wrap. This salad is certain to be a hit at your potluck, and not just because it’s delicious; it’s dairy-free and gluten-free, meaning it’s bound to be a popular choice for those following a diet.
- 11 ounces coconut milk, divided
- 1¼ teaspoons curry powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 2 teaspoons brown mustard seeds
- ¼ cup chopped cilantro
- 3 cups cooked shredded chicken, dark or white meat
- ¼ cup orange juice
- ½ cup roughly chopped dates, divided
- ½ cup roughly chopped pistachios, divided
- 6 cups chopped romaine lettuce
- ¼ cup finely shredded coconut
Directions: Measure ¾ cup coconut milk into a bowl and stir in curry powder, onion powder, salt, mustard seeds, cilantro, and shredded chicken. Toss to coat well. Pour remaining ⅔ cup coconut milk into a blender with orange juice, ¼ cup dates, and ¼ cup pistachios. Blend until smooth and creamy.
Pour dressing over romaine lettuce and toss to coat. Preheat a large sauté pan over medium heat. Add shredded coconut and toast, stirring often until golden and fragrant, 3 to 5 minutes. To serve, divide lettuce among plates. Top with a scoop of chicken salad. Garnish with toasted coconut and remaining chopped dates and pistachios. Serve immediately.
2. Layered Greek Dip
Better Homes and Gardens’ layered Greek dip will take center stage at your next spring potluck. Filled with fresh flavors and aromatic ingredients, including lemon, cucumber, tomato, Kalamata olives, and feta cheese, this Mediterranean recipe pairs perfectly with pita and multigrain tortilla chips. It yields 16 servings.
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian seasoning
- 3 cloves garlic, minced
- 1½ cups prepared hummus
- 1 cup chopped cucumber
- 1 cup chopped tomato
- ½ cup chopped pita Kalamata olives
- ½ cup crumbled feta cheese
- ⅓ cup sliced green onions
- Pita chips and/or multigrain tortilla chips
Directions: In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.
3. Broccoli Slaw
Eating Well creates a light version of this popular potluck dish, using reduced-fat mayo and yogurt to cut fat. For quick preparation, pick up a bag of shredded broccoli slaw from your grocery store’s produce aisle, rather than chopping your own. Feel free to make this recipe, which yields eight servings, in advance; you can store it in the fridge, covered, for up to two days.
- 4 slices turkey bacon
- 1 (12- to 16-ounce) bag shredded broccoli slaw, or 1 large bunch broccoli (about 1½ pounds)
- ¼ cup low-fat or nonfat plain yogurt
- ¼ cup reduced-fat mayonnaise
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- ½ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1 (8-ounce) can low-sodium sliced water chestnuts, rinsed and coarsely chopped
- ½ cup finely diced red onion
Directions: Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. Drain bacon on paper towels. Chop coarsely. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into ¼-inch pieces. Whisk yogurt, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl. Add water chestnuts, onion, bacon, and broccoli; toss to coat. Chill until serving time.
4. California Casserole
Mr. Food Test Kitchen’s vegetarian California casserole is packed with delicious veggies and cream cheese. The recipe yields 10 servings and takes 45 minutes to bake. You can also cut down on time spent in the kitchen on the day of your potluck by preparing this dish a day ahead; just make sure to cover it and store in the refrigerator. Prior to serving, bake the casserole in a preheated oven until it’s warmed through.
- 4 (6-ounce) jars marinated artichoke hearts, drained
- 3 (10-ounce) packages frozen chopped spinach, thawed and drained
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup milk
- 5 tablespoons butter, softened
- ½ cup grated Parmesan cheese
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking dish. Cut up artichoke hearts and arrange in bottom of baking dish. Spread spinach on top. In a large bowl, mix together cream cheese, milk, and butter; dollop cream cheese mixture on top of spinach, then spread carefully with a knife. Sprinkle Parmesan cheese over top. Bake 30 to 40 minutes or until heated through.
5. Asparagus Tart
Consider bringing two of Not Without Salt’s asparagus tarts to your potluck party — we promise they’ll go quickly! Walnuts, asparagus, and Parmesan taste terrific together, while flaky puff pastry provides them with the perfect base. Garlic and chili flakes ensure this dish is bursting with flavor, and creamy textures abound due to mascarpone. This recipe shows you how to prepare your own puff pastry, but you can cut down on prep time by using a store-bought version instead.
- 1 bunch asparagus
- 1 tablespoon olive oil
- ½ batch quick puff, classic puff, or a store-bought version
- ¼ cup mascarpone
- ¼ cup heavy cream
- 1 large clove garlic, minced
- ½ cup walnuts, toasted and roughly chopped
- Pinch pepper flakes
- Salt and pepper
Directions: Preheat your oven to 420 degrees Fahrenheit. Line a baking sheet with parchment. Roll the puff to a rough 8-by-12 inch rectangle. Trim off the uneven edges. Carefully place the puff onto the baking sheet and chill in the refrigerator for about 15 minutes while you prepare the rest of the ingredients. In a small bowl combine the Mascarpone, cream, garlic, pepper flakes, and a hefty pinch of salt and pepper.
Remove the woody part of the asparagus by taking one spear and carefully bending until it snaps. Using that spear as your guide cut the remaining asparagus where your guide snapped. In a medium bowl toss the asparagus with 1 tablespoon olive oil.
6. Strawberry Galette with Crème Fraîche
Nothing says spring quite like Williams-Sonoma’s strawberry galette with crème fraîche. It’s important to taste the strawberries after you’ve mixed them with the sugar, lemon zest, and vanilla bean — you may need to add a touch more sugar, depending on how sweet you like your galette. For a truly breathtaking dessert, serve each slice of galette with a dollop of crème fraîche; the recipe yields 6 to 8 servings.
- 1½ pounds strawberries, hulled and halved
- 2 tablespoons granulated sugar, plus more as needed
- Zest of 1 lemon
- 1 vanilla bean
- 1 batch basic pie dough, chilled
- 1 egg plus 1 teaspoon water, lightly beaten
- Confectioners’ sugar for dusting
- Crème fraîche for serving
Directions: Preheat an oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Put the strawberries, the 2 tablespoons granulated sugar and the lemon zest in a large bowl. Using a paring knife, cut the vanilla bean in half lengthwise. Using the knife tip, scrape the seeds into the bowl. Toss well to combine, adjusting the sweetness with more sugar as desired.
On a lightly floured surface, roll out the dough into a 14-inch round about ¼-inch thick. Fold the dough into quarters and unfold it onto the prepared baking sheet. Arrange the strawberries in the center of the dough, leaving a 3-inch border uncovered. Fold the edges of the dough over the strawberries, loosely pleating the dough and leaving the galette open in the center. Brush the dough with the egg mixture.
Transfer to the oven and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes. Transfer the baking sheet to a wire rack and let the galette cool on the sheet. Just before serving, dust the galette with confectioners’ sugar. Cut into slices and serve warm or at room temperature with a dollop of crème fraîche.