25+ Delicious Summer Potluck Picnic Recipes You’ll Love

Summer is the perfect season for picnics, gatherings, and outdoor potlucks.

Whether you’re heading to a backyard barbecue or joining friends at the park, there’s one thing that can always make the occasion even better: delicious food.

But when you’re tasked with bringing a dish to share, it can sometimes be a challenge to come up with something both unique and crowd-pleasing.

That’s where we come in!

In this blog post, we’ve compiled a list of 25+ summer potluck picnic recipes that are easy to make, full of vibrant flavors, and guaranteed to impress your guests.

From refreshing salads and hearty mains to sweet treats and cool drinks, these recipes are perfect for those sunny days spent with friends and family.

Whether you’re looking for vegetarian options, savory snacks, or gluten-free desserts, there’s something for everyone to enjoy!

So, grab your picnic basket, roll up your sleeves, and let’s get cooking with some of the best summer dishes that will be the highlight of your next gathering.

25+ Delicious Summer Potluck Picnic Recipes You’ll Love

With these 25+ summer potluck picnic recipes, you’re guaranteed to have a selection of delicious dishes to bring to any outdoor gathering.

From refreshing salads to savory mains and mouthwatering desserts, there’s something here for everyone.

These recipes are not only simple and easy to make, but they also highlight the best flavors of summer—ripe fruits, fresh vegetables, and the perfect balance of sweet and savory.

Next time you’re asked to contribute a dish to a summer potluck, you’ll have plenty of options to choose from!

These recipes will help you stand out while keeping your guests coming back for seconds.

So go ahead, pack your picnic basket with these crowd-pleasing dishes, and enjoy the warm weather with good food, good friends, and good times.

Grilled Corn and Black Bean Salad

This vibrant, smoky salad brings together the sweetness of grilled corn, the earthiness of black beans, and the brightness of fresh herbs and lime. It’s a refreshing and hearty side dish that holds up well at room temperature, making it a favorite for picnics and potlucks.

The dish bursts with color and flavor and can even double as a topping for tacos or scooped up with tortilla chips.

Ingredients:

• 4 ears of fresh corn, husked
• 1 tablespoon olive oil
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• Juice of 2 limes
• Salt and pepper to taste
• Optional: 1 jalapeño, finely chopped (for heat)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until charred in spots—about 10 minutes. Let cool, then cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, black beans, red bell pepper, red onion, and cilantro.
3. Add the lime juice, salt, and pepper, and toss well. Gently fold in the diced avocado just before serving.
4. Chill in the refrigerator for 30 minutes before serving, or serve at room temperature.

This dish is always a hit—light enough to beat the heat, but packed with enough flavor and texture to satisfy.

Plus, it’s naturally vegan and gluten-free, so it suits a wide range of dietary preferences.

Caprese Pasta Skewers

These fun and portable skewers take all the flavors of a classic Caprese salad and give them a picnic-friendly twist.

Chewy tortellini, juicy cherry tomatoes, and creamy mozzarella pearls are drizzled with a tangy balsamic glaze and packed onto skewers for a no-fuss, handheld bite.

Ingredients:

• 1 (9 oz) package cheese tortellini
• 1 pint cherry tomatoes
• 1 (8 oz) container mozzarella pearls
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Wooden skewers
• Balsamic glaze, for drizzling

Instructions:

1. Cook the tortellini according to package instructions. Drain and rinse under cold water.
2. On each skewer, alternate cooked tortellini, a cherry tomato, a mozzarella pearl, and a basil leaf. Repeat until the skewer is filled.
3. Arrange the skewers on a platter. Sprinkle with salt and pepper, then drizzle with balsamic glaze just before serving.
4. Cover and refrigerate until ready to transport.

These skewers are the perfect picnic finger food—portable, mess-free, and full of Italian summer flavor.

Plus, they’re kid-friendly and easy to customize with your favorite ingredients.

Peach Cobbler Bars

These peach cobbler bars capture the essence of summer desserts—juicy peaches, warm spices, and a buttery crust—all in a convenient, picnic-ready format.

Easier to serve than traditional cobbler, these bars travel well and don’t require utensils, making them ideal for sharing under the sun.

Ingredients:
For the crust and topping:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the peach filling:

• 4 cups fresh peaches, peeled and diced
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, mix melted butter, sugars, and vanilla. Add flour, baking powder, and salt. Stir until a crumbly dough forms.
3. Press two-thirds of the dough into the bottom of the prepared pan.
4. In a separate bowl, mix the peaches with brown sugar, cornstarch, cinnamon, and lemon juice. Spread evenly over the crust.
5. Crumble the remaining dough on top of the peaches.
6. Bake for 35–40 minutes or until the top is golden brown and the filling is bubbly. Let cool completely before cutting into bars.

These peach cobbler bars taste like sunshine and nostalgia in every bite.

They’re sweet, tender, and just the right amount of indulgent—perfect for ending your potluck on a high note.

Mediterranean Quinoa Salad

This Mediterranean-inspired quinoa salad is a refreshing and hearty side dish packed with colorful veggies, tangy feta cheese, and a zesty lemon-oregano dressing.

It’s light but satisfying, and the flavors get even better as it sits, making it an ideal make-ahead option for potlucks and picnics.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, onion, olives, feta, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Chill in the fridge for at least 30 minutes before serving.

This quinoa salad is vibrant, satisfying, and full of Mediterranean flavors.

It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, refreshing lunch. It’s naturally gluten-free and vegetarian, making it a perfect crowd-pleaser.

BBQ Chicken Sliders

These BBQ chicken sliders are packed with tender shredded chicken coated in tangy barbecue sauce, served on soft, pillowy buns.

Topped with a crunchy slaw, they are the perfect hand-held meal for a summer picnic or potluck. Easy to make in bulk, these sliders are great for feeding a crowd!

Ingredients:

• 2 pounds cooked, shredded rotisserie chicken
• 1 cup barbecue sauce
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 12 slider buns
• 1 cup coleslaw mix (shredded cabbage and carrots)
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 tablespoon chopped fresh parsley

Instructions:

1. In a large bowl, combine shredded chicken with barbecue sauce, olive oil, vinegar, mustard, smoked paprika, salt, and pepper. Stir until well coated and set aside.
2. In another bowl, mix together coleslaw mix, mayonnaise, vinegar, sugar, and parsley. Stir to combine and season with salt and pepper to taste.
3. To assemble the sliders, toast the slider buns lightly. Spoon the BBQ chicken mixture onto the bottom half of each bun, then top with a generous amount of coleslaw. Place the top bun on and serve.

These BBQ chicken sliders are guaranteed to be a hit, offering the perfect balance of smoky, tangy, and sweet flavors in every bite.

They’re also customizable—feel free to add pickles, extra hot sauce, or even a slice of cheese for extra indulgence!

Strawberry Lemonade Pound Cake Bars

These refreshing strawberry lemonade pound cake bars are a delightful way to end any summer meal. The cake is moist, with the tartness of lemon and sweetness of fresh strawberries.

Perfect for a potluck, these bars are easy to transport and share, and they offer a citrusy-sweet treat that’s sure to brighten up the day.

Ingredients:
For the cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 1/4 cup milk
• 1 cup fresh strawberries, chopped

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk
• 1/4 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and milk.
4. Gently fold in the chopped strawberries, being careful not to crush them.
5. Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. For the glaze, whisk together powdered sugar, lemon juice, milk, and lemon zest in a small bowl until smooth. Drizzle the glaze over the cooled cake and allow it to set before cutting into bars.

These strawberry lemonade pound cake bars are the perfect combination of light, citrusy sweetness with a tender crumb.

They’re a refreshing and delicious treat for any summer picnic, bringing a little taste of sunshine to your gathering.

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are packed with smoky, tender vegetables and creamy hummus, all rolled up in a soft tortilla.

They’re easy to make, perfect for a grab-and-go meal, and offer a fresh and flavorful vegetarian option for your potluck.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 large whole-wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley or basil leaves for garnish

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Toss the sliced zucchini, bell pepper, yellow squash, and red onion with olive oil, salt, and pepper.
2. Grill the vegetables for about 3–4 minutes per side, or until tender and slightly charred. Remove from heat and let them cool slightly.
3. Lay the tortillas flat and spread a generous amount of hummus over each one, leaving a small border around the edges.
4. Arrange the grilled vegetables in the center of each tortilla and sprinkle with feta cheese and fresh herbs.
5. Roll up the tortillas tightly, then slice them into 1–2-inch sections for easy serving.

These wraps are not only bursting with flavor but also offer a healthy, satisfying option that will appeal to vegetarians and meat-eaters alike.

The combination of creamy hummus and smoky grilled veggies makes for a great summer bite.

Watermelon Feta Salad with Mint

This refreshing watermelon feta salad combines the sweetness of juicy watermelon with the salty tang of feta and the aromatic freshness of mint.

It’s a perfect side dish for a hot summer day, and the combination of flavors is incredibly light and revitalizing.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Chill in the fridge for at least 30 minutes before serving.

This watermelon feta salad is both visually stunning and deliciously light.

It’s a quick and easy dish that’s perfect for hot weather and serves as a sweet yet savory side to any grilled meal. Plus, it’s incredibly hydrating—just what you need to beat the summer heat.

Crispy Baked Zucchini Fries

These crispy baked zucchini fries are a healthier alternative to traditional fried fries but still deliver a satisfying crunch.

They’re coated in breadcrumbs and Parmesan cheese, then baked to perfection, making them a great finger food for any summer picnic or potluck.

Ingredients:

• 3 medium zucchini, cut into fries
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/4 cup marinara sauce (for dipping, optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure it sticks.
4. Arrange the coated zucchini fries in a single layer on the prepared baking sheet.
5. Bake for 20–25 minutes, flipping halfway through, until the fries are golden and crispy.
6. Serve with marinara sauce for dipping, if desired.

These zucchini fries are the perfect balance of crispy on the outside and tender on the inside.

They’re a fun and healthier snack that will be a crowd favorite, especially when paired with a zesty dipping sauce. They’re also great for kids and adults alike!

Chilled Avocado and Cucumber Soup

This chilled avocado and cucumber soup is light, creamy, and refreshing—a perfect dish to beat the heat at your summer potluck.

Packed with healthy fats, fresh herbs, and a touch of citrus, it’s as vibrant as it is satisfying.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and roughly chopped
• 1/2 cup Greek yogurt
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• 1 small garlic clove, minced
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• Crushed ice (optional, for extra chill)

Instructions

1. In a blender or food processor, combine the avocados, cucumber, Greek yogurt, vegetable broth, lime juice, garlic, and cilantro. Blend until smooth and creamy.
2. Season with salt and pepper to taste. If you prefer a thinner consistency, add more vegetable broth or a splash of water.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. Serve cold, topped with additional cilantro or a sprinkle of chili flakes for some extra zing.

This chilled soup is both refreshing and filling, offering a creamy texture without being heavy.

It’s perfect for a hot summer day and will wow your guests with its unique, fresh flavors.

Spinach and Artichoke Dip Bites

These bite-sized spinach and artichoke dip appetizers are a crowd favorite, transforming a classic creamy dip into an easy-to-eat finger food.

Made with flaky puff pastry, they’re golden, crispy, and packed with savory, cheesy goodness.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup cooked spinach, drained and chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and cut it into small squares (about 3 inches each).
3. In a bowl, mix together the spinach, artichokes, cream cheese, mayonnaise, Parmesan, and mozzarella. Season with salt and pepper to taste.
4. Place a spoonful of the spinach-artichoke mixture in the center of each puff pastry square. Fold the edges up slightly to form a small pocket.
5. Arrange the filled pastry squares on the prepared baking sheet and bake for 15–20 minutes or until golden and puffed.
6. Let them cool slightly before serving.

These spinach and artichoke dip bites are the perfect balance of crispy and creamy, offering the comforting flavors of the classic dip in a more portable form.

They’re great for snacking and will disappear in no time!

Mango and Coconut Rice Pudding

This tropical twist on traditional rice pudding is a sweet, creamy dessert that combines the natural sweetness of ripe mango with the rich flavors of coconut.

It’s a great dish for a summer potluck, offering a refreshing and indulgent end to any meal.

Ingredients:

• 1 cup Arborio rice (or short-grain rice)
• 2 cups coconut milk
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 ripe mango, peeled and diced
• 2 tablespoons shredded coconut, toasted

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, vanilla extract, and salt. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce the heat to low and cook the rice, stirring frequently, until it becomes tender and the mixture thickens—about 25-30 minutes.
3. Once the rice is cooked and the pudding has thickened, remove from heat and let it cool to room temperature.
4. Spoon the pudding into individual cups or bowls and refrigerate for at least 1 hour to chill.
5. Top each serving with diced mango and a sprinkle of toasted shredded coconut before serving.

This mango and coconut rice pudding is creamy, tropical, and perfect for any summer gathering.

The sweetness of the mango pairs beautifully with the coconut, offering a light yet indulgent dessert that’s both comforting and refreshing.

Pesto Pasta Salad with Cherry Tomatoes

This vibrant pesto pasta salad is packed with fresh flavors, from the aromatic basil pesto to the juicy cherry tomatoes.

It’s a simple yet flavorful dish that’s easy to make in advance, and it holds up well at room temperature, making it perfect for potlucks.

Ingredients:

• 12 oz pasta (penne, rotini, or farfalle work well)
• 1 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts, toasted (optional)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, toss the cooled pasta with the pesto until well coated.
3. Add the halved cherry tomatoes, toasted pine nuts, and Parmesan cheese, and gently toss again.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves just before serving.

This pesto pasta salad is a vibrant, easy-to-make dish that brings together rich, herbal flavors with the sweetness of ripe tomatoes.

It’s ideal for sharing, and the flavors only get better after sitting for a while, making it an excellent make-ahead option for your next picnic.

Crispy Chickpea and Quinoa Tacos

These crispy chickpea and quinoa tacos are a delicious and nutritious alternative to traditional tacos. The chickpeas are roasted until crispy, and the quinoa adds a hearty base.

Topped with a tangy avocado crema, these tacos are full of flavor and texture, and they’re perfect for a vegetarian or vegan-friendly potluck.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 8 small soft corn tortillas
• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup plain Greek yogurt or vegan yogurt (for dairy-free option)
• 1/4 cup cilantro, chopped
• 1/4 red onion, thinly sliced (optional)
• Fresh lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, tossing halfway through, until crispy.
3. While the chickpeas roast, prepare the quinoa according to package instructions.
4. For the avocado crema, blend the avocado, lime juice, Greek yogurt, cilantro, salt, and pepper in a blender until smooth.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by layering quinoa, crispy chickpeas, and a drizzle of avocado crema. Top with red onion (if using) and fresh cilantro.
7. Serve with lime wedges on the side.

These tacos are bursting with crispy, smoky chickpeas, the nutty richness of quinoa, and the creamy tang of avocado crema.

They’re sure to be a hit, offering a hearty yet fresh option for anyone looking for a lighter, plant-based alternative.

Peach and Basil Mojito

This refreshing peach and basil mojito is a perfect drink to cool off on a warm summer day.

The sweetness of fresh peaches, the herbal note of basil, and the tang of lime come together to create a cocktail that’s light and packed with vibrant flavors. It’s a great non-traditional drink for any summer gathering!

Ingredients:

• 2 ripe peaches, peeled and diced
• 1/4 cup fresh basil leaves
• 1 tablespoon sugar (or honey, to taste)
• 1/2 cup fresh lime juice
• 1 1/2 ounces rum (white rum works best)
• 1/2 cup soda water or club soda
• Ice
• Basil sprigs and lime wedges for garnish

Instructions:

1. In a cocktail shaker, muddle the diced peaches, basil leaves, and sugar together until the peaches release their juice and the basil is fragrant.
2. Add the lime juice and rum to the shaker and fill with ice. Shake well to combine.
3. Strain the mixture into a glass filled with ice. Top with soda water and stir gently.
4. Garnish with basil sprigs and a lime wedge.

This peach and basil mojito is the ultimate summer refreshment—fruity, herbaceous, and just the right balance of sweet and tart.

It’s sure to be a standout drink at your next potluck or picnic, and it can easily be made into a mocktail by omitting the rum!

Caprese Skewers with Balsamic Glaze

These Caprese skewers are a bite-sized version of the classic Italian salad, with fresh mozzarella, ripe tomatoes, and basil leaves, all drizzled with a balsamic glaze.

They’re a quick, easy, and refreshing appetizer that is perfect for any summer picnic or potluck.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 oz fresh mozzarella balls (ciliegine)
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Thread the tomatoes, mozzarella balls, and basil leaves onto small skewers or toothpicks in a repeating pattern.
2. In a small saucepan, heat the balsamic vinegar over medium heat. Bring it to a simmer and cook for 5–7 minutes until it thickens into a syrupy consistency. Remove from heat and let it cool.
3. Arrange the skewers on a platter. Drizzle with olive oil, and then the balsamic glaze.
4. Season with salt and pepper to taste and serve immediately or chill until ready to serve.

These Caprese skewers are not only simple but full of fresh, vibrant flavors.

The sweet tomatoes, creamy mozzarella, and fresh basil are complemented beautifully by the rich balsamic glaze. They are visually appealing and perfect for serving as an appetizer or side dish.

Sweet Potato and Black Bean Salad

This hearty yet light sweet potato and black bean salad combines roasted sweet potatoes with protein-packed black beans, fresh cilantro, and a zesty lime dressing.

It’s a colorful, healthy option that’s perfect for a vegetarian or vegan-friendly potluck.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Juice of 2 limes
• 2 tablespoons olive oil (for the dressing)
• 1 avocado, diced (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, cilantro, cumin, chili powder, lime juice, and olive oil. Toss until well combined.
4. Add diced avocado just before serving, if desired.

This salad is a satisfying and nutritious option for your potluck, with a wonderful balance of sweetness from the roasted sweet potatoes and a slight kick from the chili powder.

The bright lime dressing ties everything together, making this dish refreshing and full of flavor.

Frozen Fruit Salad with Yogurt

This frozen fruit salad with yogurt is a fun and refreshing dessert, combining mixed fruits with a tangy yogurt dressing.

It’s a sweet, healthy treat that’s perfect for hot summer days and an easy-to-make option for a picnic or potluck.

Ingredients:

• 2 cups strawberries, hulled and halved
• 2 cups blueberries
• 2 cups grapes, halved
• 2 cups pineapple chunks
• 1 cup plain Greek yogurt (or flavored yogurt for extra sweetness)
• 1 tablespoon honey (optional)
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine all the fresh fruit.
2. In a separate small bowl, mix together the Greek yogurt, honey (if using), and vanilla extract.
3. Gently fold the yogurt mixture into the fruit, making sure it’s evenly distributed.
4. Spread the fruit and yogurt mixture into a single layer on a baking sheet lined with parchment paper.
5. Freeze for at least 2–3 hours, or until the fruit is frozen solid.
6. Scoop the frozen fruit salad into individual cups or bowls and serve immediately.

This frozen fruit salad is the perfect dessert for summer—it’s cooling, naturally sweet, and packed with vibrant fruits.

Plus, it’s easy to make ahead of time, so it’s great for a hassle-free picnic treat!

Grilled Shrimp and Corn Salad

This vibrant grilled shrimp and corn salad combines the sweetness of charred corn with succulent grilled shrimp, making it a light yet satisfying dish that’s perfect for a summer potluck.

It’s dressed in a tangy lime vinaigrette and topped with fresh herbs for extra flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ears of corn, husked
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons olive oil (for the dressing)
• 1 teaspoon honey
• 1/4 teaspoon cumin

Instructions:

1. Preheat the grill to medium-high heat. Brush the shrimp with olive oil and season with salt and pepper.
2. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
3. While the shrimp are grilling, place the ears of corn on the grill and cook for about 10 minutes, turning occasionally, until charred and cooked through.
4. Remove the corn from the grill and allow it to cool. Once cool enough to handle, cut the kernels off the cob.
5. In a large bowl, combine the grilled shrimp, corn, red onion, cherry tomatoes, and cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
7. Drizzle the dressing over the salad and toss to combine. Serve immediately or chill until ready to serve.

This grilled shrimp and corn salad is a refreshing, light dish with smoky and tangy flavors.

It’s perfect for a summer potluck, offering a healthy dose of protein and fresh vegetables with a zesty twist.

Roasted Garlic and Herb Potato Salad

This roasted garlic and herb potato salad is a delightful twist on the traditional potato salad, offering deep flavors from roasted garlic and fresh herbs.

It’s creamy, comforting, and perfect for any summer picnic.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 1 tablespoon olive oil
• 1 head garlic, peeled and smashed
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the baby potatoes with olive oil, salt, and pepper, and place them on a baking sheet. Add the smashed garlic cloves to the sheet.
3. Roast for 25-30 minutes, or until the potatoes are golden and tender, tossing halfway through.
4. Once roasted, let the potatoes cool slightly, then transfer them to a large mixing bowl.
5. In a separate bowl, mix the sour cream, mayonnaise, Dijon mustard, parsley, chives, and dill to make the dressing.
6. Add the dressing to the warm potatoes and toss to coat. Adjust seasoning with salt and pepper to taste.
7. Serve warm or refrigerate until ready to serve.

This roasted garlic and herb potato salad is creamy, savory, and full of flavor, making it the perfect side dish for any summer picnic.

The roasted garlic adds a depth of flavor that transforms the classic potato salad into something truly special.

Cucumber and Feta Salad with Lemon Vinaigrette

This refreshing cucumber and feta salad is a light and tangy side dish that’s perfect for hot summer days.

The crisp cucumbers and salty feta are balanced by a zesty lemon vinaigrette, making it an ideal addition to your summer potluck spread.

Ingredients:

• 2 large cucumbers, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, red onion, feta cheese, and fresh dill.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

This cucumber and feta salad is a cooling, bright dish that pairs wonderfully with grilled meats and other summer dishes.

Its simplicity and fresh ingredients make it an easy yet flavorful option for any gathering.

Watermelon, Feta, and Mint Salad

This watermelon, feta, and mint salad is a refreshing combination of sweet, salty, and savory flavors.

The juicy watermelon pairs perfectly with the tangy feta, while fresh mint adds a touch of brightness—making it an ideal dish for hot summer days.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, crumbled feta cheese, and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill for at least 30 minutes before serving to allow the flavors to meld.

This watermelon salad is the ultimate summer dish—sweet, juicy, and savory, with a refreshing minty kick.

It’s simple to prepare and is always a crowd-pleaser at any potluck or picnic.

Crispy Baked Zucchini Fries

These crispy baked zucchini fries are a healthier alternative to traditional fried fries, yet just as satisfying.

Coated in a crispy breadcrumb mixture and baked to golden perfection, they’re great as a snack or side dish at a summer gathering.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, beaten
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. In a shallow bowl, combine the breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini fry into the beaten egg, then roll it in the breadcrumb mixture, ensuring it’s well-coated.
4. Place the coated zucchini fries on the prepared baking sheet in a single layer. Lightly spray the fries with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until the fries are golden and crispy.
6. Serve with marinara sauce or ranch dressing for dipping.

These crispy baked zucchini fries are a fun, flavorful side dish or appetizer that’s much lighter than deep-fried alternatives.

They’re sure to disappear fast at any summer gathering!

Berry and Yogurt Parfait

This berry and yogurt parfait is a healthy, light, and visually stunning dessert that’s easy to assemble.

Layers of creamy yogurt, fresh berries, and a touch of honey come together to create a sweet treat that’s perfect for summer.

Ingredients:

• 2 cups Greek yogurt (or regular yogurt)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until well combined.
2. In serving glasses or bowls, layer the yogurt mixture, fresh berries, and granola. Start with a layer of yogurt, then add a layer of berries, and top with a sprinkle of granola. Repeat the layers until the glasses are filled.
3. Garnish with fresh mint leaves for an extra touch of color and flavor.
4. Chill in the refrigerator until ready to serve.

This berry and yogurt parfait is a colorful, refreshing dessert that combines creamy, tangy yogurt with the natural sweetness of fresh berries and a bit of crunch from the granola.

It’s light, nutritious, and perfect for a summer picnic or potluck.