10 Summer Potluck Dishes That Travel Well

Someone’s laughing as they balance a paper plate on their knees, and the conversation flows as easily as the food disappears from serving dishes.

Summer potlucks create those perfect memory snapshots we treasure long after the season ends—but only if the food cooperates.

We’ve all experienced the disappointment: soggy casseroles, wilted salads, or desserts that couldn’t survive the journey from kitchen to gathering.

The best potluck dishes aren’t just delicious; they’re sturdy travelers that taste even better after sitting in a covered dish for a few hours.

Ready to bring something that’ll have everyone asking for the recipe?

These ten crowd-pleasing potluck dishes combine practicality with flavors that shine brightest when shared with friends and neighbors.

1. Mediterranean Mezze Board

This Mediterranean-inspired spread requires minimal cooking and offers something for everyone.

The beauty lies in its simplicity: store-bought hummus, tzatziki, briny olives, chunks of feta, and warm pita triangles. Pack components separately in small containers, then arrange them on a wooden board or plate once you’ve reached your destination.

Recipe:

• 1 container (10 oz) hummus
• 1 container (8 oz) tzatziki
• 1 cup mixed olives
• 8 oz feta cheese, cubed
• 1 package pita bread, cut into triangles
• 1 cucumber, sliced
• 1 pint cherry tomatoes
• Optional: roasted red peppers, artichoke hearts

Pack everything separately in sealed containers. Bring a serving board or plate to arrange the spread once you arrive to the potluck.

2. Crispy Fried Chicken

Fried chicken has earned its status as a potluck classic for good reason.

It tastes fantastic at room temperature, stays crispy for hours, and provides substantial satisfaction that keeps hunger at bay while you’re enjoying outdoor activities.

Recipe:

• 3 pounds chicken pieces (thighs and drumsticks work best)
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 3 cups all-purpose flour
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

1. Combine buttermilk and hot sauce in a large bowl. Add chicken and marinate for at least 4 hours or overnight.
2. Mix flour with all seasonings in a large bag or bowl.
3. Remove chicken from buttermilk, letting excess drip off, then coat thoroughly in flour mixture.
4. Heat oil to 350°F in a large, heavy pot. Fry chicken in batches until golden brown and internal temperature reaches 165°F, about 15 minutes.
5. Drain on paper towels and let cool completely before packing.
6. Wrap in parchment paper, then foil to maintain crispiness.

3. Italian Pasta Salad

A vibrant pasta salad provides a colorful centerpiece that improves with time as the flavors meld together. This version packs in plenty of vegetables, cheese, and zesty Italian dressing.

Recipe:

• 1 pound rotini pasta
• 1 cup cherry tomatoes, halved
• 8 oz mozzarella cheese, cubed
• 4 oz sliced pepperoni, quartered
• 1 bell pepper, diced
• 1/2 red onion, finely diced
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil, chopped

Dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon honey
• Salt and pepper to taste

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Combine all salad ingredients in a large bowl.
3. Whisk together dressing ingredients in a separate container.
4. Pour dressing over salad and toss well.
5. Refrigerate for at least 2 hours before packing for your potluck.

4. Watermelon Feta Skewers

These skewers offer a perfect balance of sweet and salty flavors in a convenient, hand-held package. The combination of juicy watermelon, tangy feta, and fresh mint creates a refreshing bite that counterbalances richer potluck foods.

Recipe:

• 1 small watermelon, cut into 1-inch cubes
• 8 oz feta cheese, cut into 3/4-inch cubes
• Fresh mint leaves
• 24 small wooden skewers
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Black pepper to taste

1. Thread watermelon cube, mint leaf, and feta cube onto each skewer.
2. Arrange on a serving platter.
3. Drizzle with combined olive oil and lime juice just before serving.
4. Sprinkle with freshly ground black pepper.
5. Transport in a single layer in a shallow container.

5. Individual Mason Jar Pies

These portable desserts solve the problem of serving pie at a potluck.

The individual portions eliminate the need for cutting and serving utensils, while the sealed jars keep the fillings fresh and contained.

Recipe: Makes 6 mini pies

Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold butter, cubed
• 1/4 to 1/2 cup ice water

Filling:

• 4 cups mixed berries (strawberries, blueberries, raspberries)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

1. Make pie dough: Mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Divide and chill for 30 minutes.
2. Roll out dough and cut circles to fit inside 6 half-pint mason jars, with extra for lattice tops.
3. Press dough into jars and up the sides.
4. Mix filling ingredients and divide among jars.
5. Create lattice tops or cut out decorative shapes for the tops.
6. Bake at 375°F for 35-40 minutes until golden and bubbly.
7. Cool completely before adding lids for transport.

6. Vietnamese Summer Rolls

Light, fresh, and packed with vegetables, these summer rolls make a refreshing addition to any potluck spread.

The translucent rice paper wrappers showcase the colorful fillings inside, creating an appetizing presentation.

Recipe:

• 12 rice paper wrappers
• 4 oz rice vermicelli noodles, cooked and cooled
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1 avocado, sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 12 large shrimp, cooked, peeled and halved (optional)

Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1-2 tablespoons water to thin
• Crushed peanuts for garnish

1. Prepare all vegetables and herbs.
2. Fill a large bowl with warm water. Dip one rice paper wrapper for about 15-20 seconds until pliable.
3. Lay wrapper on work surface. Arrange small amounts of noodles, vegetables, herbs, and shrimp (if using) in the center.
4. Fold bottom up over filling, fold in sides, then roll tightly to top.
5. Repeat with remaining wrappers.
6. For sauce, whisk all ingredients until smooth.
7. Pack rolls and sauce separately in airtight containers.

7. Potluck-Worthy Sandwiches

These pressed sandwiches improve with time as the flavors meld together.

Made in advance and weighted overnight, they develop intense flavor and a firm texture that holds up well for transport.

Recipe:

• 1 loaf ciabatta bread
• 1/4 cup olive tapenade or pesto
• 8 oz sliced provolone cheese
• 8 oz sliced salami
• 8 oz sliced ham
• 8 oz sliced turkey
• 1 jar roasted red peppers, drained
• 2 cups arugula
• 1/4 cup olive oil and vinegar dressing

1. Cut ciabatta loaf in half horizontally.
2. Hollow out some of the soft interior bread (save for another use).
3. Spread tapenade or pesto on both cut sides.
4. Layer ingredients: cheese, meats, roasted peppers, and arugula.
5. Drizzle with dressing, then replace top half of bread.
6. Wrap tightly in plastic wrap, then foil.
7. Place on a baking sheet and top with another baking sheet. Place heavy objects (like canned goods) on top.
8. Refrigerate overnight.
9. Unwrap and slice into portions before packing.

A homemade drink elevates any potluck, and this berry-infused lemonade offers refreshing flavor with a sophisticated twist. The basil adds an unexpected herbaceous note that pairs beautifully with summer berries.

Recipe:

• 1 cup fresh lemon juice (about 6-8 lemons)
• 3/4 cup sugar
• 6 cups water
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 1/4 cup fresh basil leaves, plus more for garnish
• Ice for serving

1. Make simple syrup by dissolving sugar in 1 cup of water over medium heat. Cool completely.
2. In a blender, puree berries with basil leaves until smooth.
3. Strain through a fine-mesh sieve, pressing to extract all juice.
4. Combine lemon juice, remaining water, simple syrup, and berry puree in a large pitcher.
5. Refrigerate until thoroughly chilled.
6. Transport in sealed bottles or a thermos.
7. Serve over ice with fresh berries and basil leaves as garnish.

9. No-Mayo Potato Salad

This vinaigrette-based potato salad eliminates food safety concerns that come with mayonnaise-based versions.

The bright, tangy dressing and fresh herbs create a lighter side dish that’s perfect for warm weather.

Recipe:

• 2 pounds small red potatoes
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 shallot, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup green beans, blanched and cut into 1-inch pieces
• Salt and pepper to taste

1. Boil potatoes until tender when pierced with a fork, about 15-20 minutes.
2. Drain and let cool slightly, then cut into halves or quarters.
3. Whisk together olive oil, vinegar, mustard, and shallot.
4. Toss warm potatoes with dressing, herbs, and green beans.
5. Season with salt and pepper.
6. Cool completely before packing in an airtight container.

10. Chocolate Chip Cookie Bars

These sturdy bars travel better than traditional cookies and satisfy sweet cravings after a day of outdoor activities. The slightly underbaked center creates a chewy texture that stays fresh for hours.

Recipe:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter and both sugars until creamy.
4. Add eggs one at a time, then vanilla, beating well after each addition.
5. Gradually add flour mixture, mixing just until incorporated.
6. Stir in chocolate chips and nuts if using.
7. Spread batter evenly in prepared pan.
8. Bake for 25-30 minutes until golden brown but still slightly soft in center.
9. Cool completely in pan before cutting into squares.
10. Pack in layers separated by parchment paper in an airtight container.

With these ten delicious ideas, your summer potlucks will be memorable for all the right reasons.

The best part? Many of these recipes can be prepared a day in advance, leaving you more time to enjoy the sunshine and good company.

Just don’t forget the napkins!