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Serious Eats / Morgan Hunt Glaze
If anyone shouts “summer potluck?!” into the group chat, I’m interpreting that as a call for a full-on feast. After all, it's the season of grilled sliders, chopped watermelon, and naps beneath a canopy of trees. And, of course, eating everything in the company of others. That said, few things are more embarrassing than realizing your potluck dish is a twin, or triplet, or someone else’s. It happens more than I’d like to admit. At one particularly chaotic, last-minute potluck, our table sported three mac and cheese platters, four identical pitchers of orange juice, and…not much else. So much for the potluck of my dreams.
While a mac and cheese party might seem fun in theory, I’d much rather feast on a proper mix of bites. Dips, desserts, drinks, darn good salads, and sandwiches—I want them all. To help your group avoid the dreaded overlap, we’ve compiled a list of summer staples for an unfussy, well-balanced potluck.
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Extra-Smooth Hummus
Serious Eats / Qi Ai
Dip lovers will immediately dart to this heaping bowl of hummus. This hummus recipe in particular hits all the right notes—creamy, nutty, and smooth with generous garlic undertones—so make enough for seconds.
Perfect Guacamole
Liz Clayman A potluck without guacamole may be a crime. Using the ideal combination of avocados, spices, and acid, this version is so straightforward that anyone in your group can make it.
Charred Salsa Verde
Serious Eats / Two Bites
When it comes to salsas, there are those who prefer the chunkiness of pico de gallo and those who relish the smoother, smokier blend. (The person writing this roundup prefers the latter.) This potluck-approved salsa verde uses broiled tomatillos, and the salsa is briefly fried to dial up its punchy flavors.
Savory Caesar Dip
Serious Eats / Two Bites
Every party needs a creamy dip, and this Caesar salad dip will surprise with its assertive garlicky anchovy flavor, especially with a plate of crudités.
Continue to 5 of 18 belowMarbled Tea Eggs
Serious Eats / Vy Tran
These fragrant, slightly spiced, and beautifully marbled eggs can easily be made ahead, and they are extremely portable.
Mexican Street Corn Salad
Esquites is a less messy, no-grill-required way to enjoy all the flavors of Mexican elotes. Serious Eats / Diana Chistruga
With all of the flavor and delight of mayo and chile-smothered elotes but none of the mess, this spoonable, picnic-ready version chars the corn (without the need for a grill!) and combines it with its much-adored creamy and tangy dressing.
Bright, Herby Deviled Eggs
Serious Eats / Amanda Suarez
For these bright, herby deviled eggs, the yolks are folded with both mayonnaise and crème fraîche, plus minced tarragon, quick-pickled red onions, Dijon mustard, and lemon juice for balanced, punchy flavor.
Bacon Cheddar Broccoli
Serious Eats / Morgan Hunt Glaze
This take on the classic Southern creamy broccoli salad features flavorful pops of apples, crispy bacon, plump pickled raisins, and smoked cheddar in every bite.
Continue to 9 of 18 belowMac and Cheese With Black Beans and Chipotle
Serious Eats / J. Kenji Lopez-Alt
Mac and cheese is a classic for a reason, and this version with black beans and smoky chipotle in the mix will stand out even if other mac and cheeses come to the party.
Easy Tomato and Smoked Feta Tart
Serious Eats / J. Kenji López-Alt
Nothing speaks to us more than a tomato dish at a summer cookout. Maybe you agree. In that case, this smoked feta tart should be your favorite shareable pastry of the season.
Lemony Orzo Pasta Salad
Serious Eats / Qi Ai
Pasta salad routinely gets a bad rap. But this no-fuss, non-gloopy lemony orzo pasta salad spins that outdated notion on its head. It starts with the pasta—tiny orzo is perfect for soaking up the light and herby dressing. Add bitter radicchio, chunky chickpeas, fresh basil, and banana peppers for pops of brightness, and you've got a dish fit for potlucks and weeknight dinners.
Ultimate Sliders
Serious Eats / Two Bites
If you’ve been waiting patiently for a sandwich, we didn't forget about you. For the ultimate sliders, we recommend caramelizing the onions, cooking the sliders in the same pan, and then placing the buns directly on top of the sliders, which infuses the bread with onion-scented steam.
Continue to 13 of 18 belowOnigiri
Serious Eats / Amanda Suarez
Easy to eat with one hand and so versatile, onigiri are the ideal potluck food. Using short-grain rice and a medley of fillings—such as tuna, surimi, or tofu skin, to name a few—you can stuff them on the spot or batch-prep them before you head out. Don't wrap your onigiri with the seaweed until you're ready to eat them to prevent the nori from becoming soggy.
Chaat-Spiced Chex Mix
Serious Eats / Vicky Wasik
Potluck or no potluck, this chaat-spiced chex mix should absolutely be on your radar. Your favorite snack is showered with the warm, comforting spices of chaat masala for a salty, spicy, and irresistibly tart bite.
Rice Krispie Treats
Serious Eats / Amanda Suarez
What’s a summer potluck without a sweet treat, and one that doesn’t melt, drip, or stick to your hands? Enter Rice Krispies treats. This version by senior editor Genevieve gets its deep nuttiness from toasted cereal and browned butter.
Monkey Bread
Serious Eats / Qi Ai
Experience the sticky joys of pulling apart this caramelized, fluffy, gooey dessert with friends. With a memorable name and an exceptionally tender and flavorful dough, monkey bread will leave an impression at every potluck.
Continue to 17 of 18 belowBrazilian Lemonade
Serious Eats / Dave Katz
Lemonade devotees may already be familiar with this lime-infused, crushable drink, known to some Brazilians as Swiss Lemonade. Blended with a mix of limes, condensed milk, ice, and a subtle pinch of salt, this drink is bound to please (and cool you down) at any potluck.
Buckeye Brownies
Serious Eats / Morgan Hunt Glaze
This brownie nails all the nostalgic richness of Ohio’s iconic buckeye candies—a bite-size ball of creamy peanut butter and confectioners’ sugar dipped in chocolate. Here, Dutch-processed cocoa powder and peanut butter whipped with room-temperature butter deliver that salty-sweet punch. Just be sure to refrigerate them for at least an hour to help them retain their shape in the summer heat.