Impress your family and friends by making some easy and healthy potluck dishes. Find some simple and scrumptious potluck recipes to gorge onto.

Potluck Recipes

Looking for finger-licking and mouth-watering delicacies that demand half the work and are twice delicious to enjoy? Try out potluck dishes and you’ll forget your main course dishes, for sure. Be it breakfast, lunch, dinner, or outdoor picnics, potlucks are savored and relished by everyone. However, the only reason why they take the back seat is due to the extra calories that they carry. But do not worry. The healthy makeovers of the usual potlucks can be devoured upon and enjoyed to fill your tummy. Including a few fragrant, crunchy potluck dishes can help you plan an event for a large group easily, giving yourself time to relax and guests to enjoy the food. Check out some easy and healthy crowd-pleasing potluck recipes given herein. Enjoy feasting!
Easy Potluck Recipes
Asian-Style Chicken Salad
  • 1 cup Salad Oil
  • 6 tbsp Rice Vinegar
  • ¼ cup Sugar
  • ½ tsp Pepper
  • 2 3-ounce packages Chicken-flavored Ramen Noodles
  • 4 cups (3 whole medium chicken breasts) cooked Chicken (finely chopped)
  • 4 cups Cabbage (shredded)
  • ¾ cup Almonds (sliced and toasted)
  • 1/3 cup Onion (chopped)
  • ¼ cup Sesame Seeds (toasted)
  • Combine salad oil, rice vinegar, sugar, pepper, and seasoning from the noodles packet together in a small bowl. Whisk the contents well.
  • Boil water in a large saucepan.
  • Add noodles and cook for 2-3 minutes till they turn tender.
  • Drain the noodles and transfer to a large mixing bowl.
  • Pour ¼ cup of the vinegar mixture onto the noodles and toss to coat well.
  • Add chicken, cabbage, almonds, onion and sesame seeds. Mix well.
  • Pour the remaining vinegar mixture over the noodles and toss well to blend all the contents evenly.
  • Cover the bowl and refrigerate for 2 to 24 hours.
  • Served chilled.
Reunion Noodle Salad
  • 1 pound dried Linguine (broken into fourths)
  • 1/3 cup Soy Sauce
  • ¼ cup Water
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 1 clove Garlic (minced)
  • 2 cups small Cherry Tomatoes (halved)
  • 1½ cups Carrots (cut into juliennes)
  • 1 cup fresh Pea Pods
  • ½ cup Green Onions (sliced)
  • 2 tbsp Sesame Seeds (optional)
  • Carrot Curls (optional)
  • Follow the directions on the package and cook the linguine.
  • Drain the linguine and place it in a large mixing bowl.
  • Take a screw-top jar and mix together soy sauce, water, olive oil, lemon juice, and garlic. Shake well and pour over linguine.
  • Add in tomatoes, carrots, pea pods, and green onions to linguine. Toss all the contents gently to blend well.
  • Cover the bowl and refrigerate for 2 to 24 hours.
  • Remove the bowl from the refrigerator and bring the linguine to room temperature.
  • Place a large skillet on fire and dry toast sesame seeds on medium-high flame. Sauté till they turn golden brown.
  • Add the toasted sesame seeds to the linguine mixture and toss well.
  • Garnish with carrot curls, if desired.
Cheesy Potatoes
  • 2 lb packet frozen Hash Browns
  • 1 cup Onion (diced)
  • 1 cup Cream of Chicken Soup
  • 1 lb Sour Cream
  • ¼ lb Butter (melted)
  • 8 oz Cheddar Cheese (shredded)
  • Defrost the hash brown potatoes and clean them thoroughly.
  • Slice the potatoes neatly.
  • Mix the sliced potatoes with onion, cream of chicken soup, sour cream, butter and cheddar cheese in a large mixing bowl.
  • Transfer the mixture into a greased baking pan.
  • Bake the mixture for 60 minutes at 350 °F.
Vegetable Tray Masterpiece
  • 1 cup Mayonnaise or Salad Dressing
  • 1 cup Dairy Sour Cream
  • 1 bunch (about 6 green tops) Green Onions (cut into 3-inch pieces)
  • 6 sprigs fresh Parsley (stems removed)
  • ¼ tsp Garlic Powder
  • 2 Sweet Peppers (red, orange, and/or green, hollowed)
  • Assorted fresh Vegetable Dippers, Crackers, or Chips
  • Combine mayonnaise, sour cream, green onions, parsley, and garlic powder in a food processor.
  • Blend the contents till you get a smooth consistency-like paste. 
  • Cover the sauce and chill for 1 to 48 hours, as per your liking.
  • Fill the sauce into hollowed peppers.
  • Serve with fresh vegetable dippers and crackers.

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