Potluck Recipes to Please a Crowd

Broccoli Bacon Salad

The Spruce / Diana Chistruga

A hot bath, 800 thread count bed sheets, the color black are all timeless, simple pleasures and if you ask us, so are potlucks. After all, how can a get-together with friends and food really be overplayed? These recipes represent many cuisines and preferences while being affordable and
easy to make. So get inspired for your next potluck and browse through our batch of curated recipes.

  • 01 of 21

    Curry Roasted Cauliflower

    Indian Roasted Cauliflower

    Maria Lapina/Getty Images

     

    Roasting is a high heat cooking technique that blisters and caramelizes vegetables to perfection. With this in mind, you really can’t steer wrong with this curry roasted cauliflower. It’s tasty, fuss-free to prepare, and easily scalable for crowds. Just ensure to invest in a good curry powder since there are few ingredients in this dish. 

  • 02 of 21

    Garden Pesto Pasta Salad

    Garden pasta salad with rotini

    The Spruce

    This garden pasta salad is a balance between fresh flavors and creamy ingredients, like pesto and mayonnaise. This recipe requires both minimal effort and cooking, primarily relying on an array of raw vegetables to do the heavy lifting. That said, this is the sort of salad you want to put together at the last minute because otherwise, all the water in the vegetables will escape, leaving you with a soggy salad. No one likes a soggy salad so a little extra planning, in this case, is well worth the effort.

  • 03 of 21

    Baked Stuffed Cabbage Rolls

    Baked Stuffed Cabbage Rolls

    The Spruce / Diana Chistruga

    From sauerkraut, braised cabbage, to stuffing for blintzes, the pantheon of Eastern European cuisine truly knows how to give cabbage life. So if using this hearty and
    affordable vegetable appeals to you, why not give baked and stuffed cabbage rolls a
    spin? One key difference amongst recipes is that sauces fluctuate between sweet
    and tangy, so keep this in mind when measuring out your vinegar and sugar.  

  • 04 of 21

    Baked Brie

    Baked Brie
    Photo: Pete Scherer.

    Two words: baked Brie. This recipe takes the concept of a charcuterie board and condenses it down to the cheese, which let's be honest, is mostly what we care about anyways. Simply add bread crisps, a crunchy topping like roasted nuts, and something sweet to round it all out. Since the Brie is the focus of this dish, consider going to a cheese counter with knowledgeable employees.

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  • 05 of 21

    Rosé Sangria

    Rosé Sangria With Peach, Raspberry, and Strawberry
    The Spruce / S&C Design Studios

    Potlucks aren’t complete without a tasty drink option or two. If you’re looking for a boozy recipe, this rosé sangria will hold you down. This recipe calls for a dry rosé,
    which will be readily balanced by the sweetness in the fruits and added sugar. Though, if the season isn’t right for berries or you’re feeling a different vibe, follow this guide on how to mix up any sangria.

  • 06 of 21

    Air Fryer Mac and Cheese Balls

    air fryer Mac and cheese balls

    An air fryer is essentially a convection oven, which cooks food faster and more evenly by circulating the heat inside. That said, these air fryer mac and cheese balls are perfect for anyone who’s prepping their potluck offering last minute. The recipe calls for a creamy dipping sauce, but you can also whip up a tomato barbecue or chogochujang sauce for a sweet and spicy foil.

  • 07 of 21

    Korean Potato Salad

    Korean Potato Salad With Apples

    The Spruce / Stephanie Goldfinger

    Potato salad is a classic staple in both American and German kitchens, but other cultures have gotten hip to the game, too. Korean potato salad adds a few unexpected ingredients, including diced apple and cucumber. It’s great for those who may be tired of their well-worn potato salad recipe but still want to please a crowd.

  • 08 of 21

    Stuffed Mini Peppers

    Thai green mango salad

    The Spruce / Diana Chistruga

    In the unabating heat of Thailand, the green mango salad offers a respite. Green, or underripe, mango is crunchy and mild in flavor, making it a lovely base to layer on other ingredients. If you’d like to make the recipe vegan, you can still give this salad a punch of umami by swapping out the fish sauce for miso paste. And if you’re not able to track down mango, green papaya or even jicama works well. 

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  • 09 of 21

    Fattoush

    Fattoush

    The Spruce / Maxwell Cozzi

    Fattoush is the Middle Eastern expression of reviving stale bread into something
    delicious. Classically, pita is used, but you can use any bread you see fit. The important factor is that the bread actually absorbs some of the dressing—that is to say, the bread isn’t a garnish but the star of the show. To really give your Fattoush authenticity (and flavor) points, sprinkle a bit of sumac over the finished dish.

  • 10 of 21

    Mango Sticky Rice

    Mango Sticky Rice

    The Spruce

    Mango sticky rice is the ultimate Thai treat. It only requires coconut milk, sugar, glutinous rice, and ripe mango, but it doesn’t need anything more. Some versions are partially or entirely made with black sticky rice, imparting a purple hue on the dish, and generally yellow mangos like Ataulfo are preferred for this recipe.

  • 11 of 21

    Bacon Broccoli Salad

    Broccoli Bacon Salad

    The Spruce / Diana Chistruga

    Between bacon, mayonnaise, broccoli, and raisins, this salad is a perfect balance between flavors and textures.  What’s more, it’s easy to prepare and can easily be adapted to fit exact preferences. For example, you can swap out the bacon for one of its cousins or use sour cream instead of the mayonnaise. You could even dice an apple instead of using raisins. The point being, with this recipe, it’s more useful to think of its flavor structure than to follow it to the “T”.

  • 12 of 21

    Chicken Empanadas

    Chicken Empanadas Recipe

     The Spruce

    Empanadas belong to Latin America, but they can look quite different depending on the country or region. With their light and fluffy crust, these chicken empanadas are similar to recipes belonging to Argentina or Chile. You can make your own dough, but you don’t need to—store-bought pie dough will work just as well.   

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  • 13 of 21

    Moroccan Zaalouk

    Moroccan Zaalouk
    Pixel Stories / Stocksy United

    Moroccan zaalouk requires just a few ingredients, namely eggplant and tomatoes. Though by simmering them on high heat, the sugars in both the eggplant and tomatoes caramelize slightly, deepening their flavors. Serve it with the bread of your choice, whether it’s a crusty baguette or a Moroccan-style pita.

  • 14 of 21

    Crab Rangoon Dip

    crab rangoon dip

    Leah Maroney 

    It’s certainly not an authentic Chinese dish, but crab Rangoon is irresistible. Consider this recipe a deconstructed version of the Chinese takeout favorite, decreasing prep time. If you’re concerned about our oceans, read up on some more sustainable seafood choices or substitute the crab with seitan, tempeh, or a different animal protein, such as chicken.

  • 15 of 21

    Turkish Poğaça

    Poğaça- Turkish rolls
    The Picture Pantry / Getty Images

    As both the crossroads of many cultures and the center of the former Ottoman Empire, Turkey carries a deep and varied food tradition. Poğaça, or stuffed rolls, are a savory treat that is often enjoyed for breakfast in Turkey. This version calls for just feta cheese and a few herbs, but you can also add pork cracklings or cabbage to the fold while still keeping things authentic. 

  • 16 of 21

    Philly Cheesesteak Sliders

    cheesesteak sliders on a plate

    The Spruce / Abbey Littlejohn

    As a Philly native, there’s only a select number of ways to order a cheesesteak: “wit” or “witout”. This can imply with or without onions, cheese whiz, provolone, or American cheese. Other than that, this sandwich is uncomplicated and delicious. Make it mini and bring cheesesteak sliders to your next potluck.

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  • 17 of 21

    Curry Puffs

    Indian Curry Puffs

    The Spruce / Diana Chistruga

    Curry puffs require just a few ingredients, leaning on a high-quality curry powder to tie flavors together. You can buy the dough to speed things along or make your own puffy pastry if it appeals. Aside from the beef and potato this recipe calls for, you can swap in spinach, caramelized onions, or cooked garbanzo beans.

  • 18 of 21

    Homemade Ginger Ale

    Ginger ale with ice cubes in drinking glass
    Jamie Grill/Tetra Images / Getty Images

    This ginger ale is as refreshing as it is simple to make, only requiring ginger syrup, lemon or lime, and carbonated water. If you love the idea of making homemade sodas, we recommend you purchase a soda maker. It’s not only more economical in the long run, but also saves on plastic waste.

  • 19 of 21

    Instant Pot Meatballs

    Instant Pot Meatballs

    The Spruce / Karen Hibbard

    Instant Pot recipes are convenient but they don’t require you to compromise on flavor or quality. To this end, Instant Pot meatballs fit right in at a potluck since they’re both universally liked and can be enjoyed as a small portion. You can bake or pick up rolls as provisions for a sandwich, or simply bring toothpicks so the crowd can readily serve themselves.

  • 20 of 21

    Three-Cheese Caramelized Onion Tart

    Three-Cheese Caramelized Onion Tart

    The Spruce / Elaine Lemm 

    A tart looks and sounds sophisticated, but it’s simple at heart—especially if you opt for a store-bought puff pastry. This three-cheese caramelized onion tart also provides you the flexibility of choosing your exact flavor profile. Prefer a strong, stinky cheese like Roquefort? Be our guest. Or how about a mild, creamy cheese like camembert? That’s fine too.   

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  • 21 of 21

    Baked S'mores Skillet Dip

    Smores Skillet Dip

    The Spruce

    S'mores are the gooey, campfire classic that never grow old. This s'mores skillet dip is a perfect way to share this dessert with a crowd. Using a cast iron skillet will make the transition from stovetop to oven easy while encouraging the sugars to caramelize. What's more, you can convert it into your serving dish, as well.