Taco Salad

1 bottle Green Goddess salad dressing

1 4oz can diced green chilies

2 Roma tomatoes

1 cup shredded cheddar cheese

1 head iceberg lettuce/torn up into bite sized pieces

1 can chili beans with sauce

1 bag tortilla chips crumbled

Put all into a bowl, toss. Serve.

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Years ago I got a recipe from Jude who was on the Cooking Forum. It's her Corn Pudding and it's delicious. Always a hit.

Jude's Corn Pudding

1/4 cup sugar

3 tbsp flour

2 tsp baking powder

2 tsp salt

6 eggs

2 cups cream or half and half

1/2 cup butter, melted (use butter, not margarine)

6 cups frozen corn, thawed (must be thawed!)

Combine dry ingredients.

Beat eggs with a fork in a large bowl, stir in cream and melted butter. Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into lightly greased 9x13 baking dish and bake at 350 45 minutes until deep golden brown and mixture is set. Let stand 5 minutes before serving.

I like a large Caesar salad or a large pan of an Bisqick-type quiche, usually with eggs, cheese and diced green chilies.

French green bean salad

Adjust salt and pepper.

I find this is a lot of dressing but my family lives it as is. You might make more green beans.

I like to take this because potlucks are always short on veggies (except for gross trays from supermarkets). There is never any left and people always seek me out to say YUM!
Cold Gingered Asparagus

Deviled Eggs and/or Broccoli Salad.

I usually bring a fruit, veggie, cheese tray that I make myself so the fruits and veggies are fresh. I don't like uncooked cauliflower or broccoli so that is never on there. I'll have baby carrots, baby dill pickles and olives from a jar, grapes, cubed cheese, and then whatever else I can find that looks appetizing.

I made open faced cucumber sandwiches for our last game night. Only one person came but liked them a lot. The next day another friend came by so I made some more for our lunch. So good and easy to make. I cut the bread out with a biscuit cutter into a big round. spread whipped cream cheese, sliced cucumber and sprinkled with dill. I bought another cucumber yesterday to make some more since I still have the tub of cream cheese. Having another game night tomorrow since so many weren't able to come last week. I may make a few more for tomorrow.

Sounds like a good topic...I added this to the meta thread.

I don't really do pot luck, but have made stromboli and I suspect it would be a big hit for a pot luck. There are many recipes available...your choice of what meats/cheeses/veggies to add.

I have also made "BLT" salad...green beans instead of lettuce with bacon and tomato and blue cheese in it such as this: https://savorthebest.com/green-bean-salad-bacon-tomatoes/#mv-creation-203-jtr

I'm not a huge fan of potlucks especially if the food needs to either be refrigerated or kept warm. My last job we had enough outlets in our lunch room for slow cookers, but many brought items that I would not eat as they were left out way too long. I usually bring a pan of brownies. And they always disappear.

I have a couple chaffing trays that I use at the lake cabin to keep things warm for large gatherings. We use them mostly when we have a fish fry where we are frying up 15-20 lbs. of fish or on taco night it can be used to keep everything warm including the tortillas/shells. I'll also place a serving dish of casserole in the chaffing tray to keep it warm at potlucks.

tomato aspic is a favorite to take

There was a recent thread by Glenda about chicken salad, I think that would be a good potluck choice.

This salad is always well liked.

New Potato and Green Bean Salad

Serves 6

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red-skinnned potatoes
3/4 pound haricots verts or (see Note below), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk the first 5 ingredients together, then gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.

Note: If you can't find haricots verts, just buy the slenderest green beans available.

I will ditto any of the salads as sometimes potluck lack anything cool and green. I’m not a huge fan of cold breen beans personally but the BLT or broccoli salads or a layered salad are all usually hits. I’ve also brought mini sandwiches, either warm or cold. I’ve used mini croissants with chicken salad or mini rolls with roast beef or turkey and cheese with melted butter brushed on top.

GREAT ideas here!

calico beans always seem to go over well. cheeses always seem to be popular too.

I was also going to mention Calico Beans. Here is a recipe similar to one that my mother's friend makes for their church potlucks in Ohio. There is never any left.

https://www.tasteofhome.com/recipes/calico-beans/

Thank you, all. I've gotten some great ideas and recipes from you. I will save the ones that are served hot or warm for another time, likely for my family. As mentioned, I need room temp for this and now I have to choose!

I will post the Broccoli salad recipe. It is a good one and simple, I got it from a work friend, just got to find it.