Summer Potluck Delights: 3 Dairy-Free Dishes to Wow Your Friends!

During the summer months of June, July, and August, we often find ourselves attending end-of-school-year picnics, get-togethers, and, of course, the challenge of deciding what food to bring!

A potluck is a casual meal where everyone contributes a dish to share. It can be as simple as slicing some beautiful heirloom tomatoes and drizzling them with olive oil, balsamic vinegar, sea salt, and fresh torn basil leaves. However, if you have a few extra minutes to spare, I recommend trying out the recipes below!

Here are three of my favorite dishes to bring to a potluck. They are all dairy-free and can withstand warmer temperatures.

Who doesn't love a good dip? One of my go-to potluck dishes is a platter of cut-up veggies, crackers, olives, and nuts, with hummus placed in the middle. I also like to add a side of refreshing mango salsa to brighten up the platter.

Now, let me share with you the recipe for Mango Salsa. This dish is a family favorite from my mother-in-law, Jane.

Ingredients:

• 3 ripe mangoes, diced
• 1 red pepper, chopped
• ½ c red onion, chopped
• 1 jalapeño, seeded and minced
• ¼ c cilantro, chopped
• 1 large lime, juiced (approx ¼ c)
• Salt and pepper to taste

Instructions:

1. Place all the ingredients in a serving bowl.
2. Gently mix everything together.

Next up is Summer Potato Salad, a timeless favorite I discovered in one of the beautiful LCBO magazines I've been keeping at home. I believe it's from the year I graduated CCNM in 2003!

Ingredients:

• 1 1/2 lbs (750 g) unpeeled mini-potatoes
• 1 tsp (5 mL) salt
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) white wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (25 mL) shallots, or 2 minced garlic cloves
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 1 small roasted red pepper, peeled, seeded and diced
• 3 tbsp (45 mL) chopped parsley, basil or chives

Instructions:

1. Slice the mini-potatoes into 1/2-inch (1-cm) thick slices, or leave them whole if they're tiny. Place them in a large saucepan and cover with cold water. Add salt. Over medium-high heat, bring to a boil, partially covered. Cook until tender, which usually takes about 10 to 15 minutes.
2. While the potatoes are cooking, whisk together the olive oil, white wine vinegar, Dijon mustard, shallots (or minced garlic cloves), salt, and pepper. Drain the potatoes well and return them to the saucepan. Set it over low heat and shake the pan back and forth for about 20 seconds to let any remaining water evaporate. Remove from heat and transfer the potatoes to a bowl. Toss them with half of the dressing until well mixed. Set aside to cool.
3. Once cooled, add the diced roasted red pepper and chopped parsley, basil, or chives. Then, pour in the remaining dressing and add additional salt and pepper if desired.

Lastly, I want to share my version of Zofia's Vinegar Coleslaw. This coleslaw recipe holds a special place in my heart as it reminds me of the coleslaw I grew up with, lovingly made by my mom. I finally attempted to recreate it last summer, and it turned out to be a hit!

Ingredients:

• 1 small green cabbage, shredded by food processor or julienned by hand with a knife
• 2 large carrots, peeled and shredded by food processor or julienned by hand with a knife
• 1/2 yellow onion, shredded by food processor or julienned by hand with a knife

Instructions:

I also like using apple cider vinegar and honey instead of the white vinegar and white sugar.  It is not as tangy and crisp.  It would be a healthier choice, but it never tasted like mom's and sometimes you just have to go with nostalgia and tradition.

There you have it! Three delicious and crowd-pleasing dishes that are perfect for potlucks. Whether you choose to bring the refreshing Mango Salsa, the classic Summer Potato Salad, or the nostalgic Zofia's Vinegar Coleslaw, you're sure to impress your friends and family with your culinary skills.

Enjoy the summer gatherings and the joy of sharing good food!

Also in Sides & Salads