4 Delicious Potluck Recipes for Spring


Easter is around the corner and so is warmer weather. That means potluck season is upon us! If you’re looking for something new or need inspiration, look no further. Here are four delicious potluck recipes!

Asian Noodle Salad

This recipe comes to us courtesy of Ree Drummond (aka The Pioneer Woman). My mother-in-law loves this recipe and brings it to almost every potluck. It’s definitely different from a lot of other salads, but it’s a big hit every time! (Pro tip: My mom-in-law says that if you don’t have a big enough bowl to mix the salad in, you can always shake it in a garbage bag! She’s done this before and it’s very effective.)



  • 8 ounces of thin spaghetti
  • One 8-ounce bag of julienne/fine-cut carrots (about 1 1/2 cups)
  • One 6-ounce bag of baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • One 4-ounce bag of bean sprouts (about 1 cup)
  • 3 English cucumbers, halved, seeds removed and sliced
  • 3 scallions, sliced
  • Up to 1 bunch of fresh cilantro, chopped
  • 1/2 head or more napa cabbage, sliced
  • 1/2 head or more purple cabbage, sliced
  • 1/2 bunch of kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, chopped


  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic, chopped


1. For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage, and kale. Add the peanuts and toss together.

3. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and garlic in a medium bowl.

4. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.

5. Transfer to a large platter and serve.

Click here to see the original recipe on the Food Network!

» » » » » » » »  RECOMMENDED RESOURCE: ABQ Mom’s Ultimate Guide to Spring  « « « « « « « «

Corn & Frito Salad

This recipe is also different but a hit every time. My mom has made it on several occasions, and I can personally attest–this stuff rocks. You can even add green chiles to make it more “New Mexico”!


  • 2 cans corn or 1-quart freezer corn
  • diced green onion or red onion
  • diced red or green pepper
  • shredded cheese
  • Fritos chili cheese or Honey BBQ chips
  • Mayo
  • Sour Cream


Mix the corn, onion, pepper, and cheese. Add mayo (and sour cream if desired) to taste for dressing. Right before serving, add in Fritos and mix. Best served the same day. Can add salt/pepper/other seasonings as desired.

For the original recipe click here.

4 Delicious Potluck Recipes for SpringGreen Bean Bundles

I have made these for several Easter, Christmas, and other get-togethers. (I even get asked to bring this dish!) This is a great recipe because you can make it the night before and then pop it in the oven the day of.


  • 10 slices of bacon
  • 2 pkg frozen green beans in steamable bags
  • 1 cube beef bouillon
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder


1. Preheat oven to 350º F.

2. Place bacon in a large, deep skillet. Cook over medium-high heat until partially cooked. Drain, cut each piece in half, and set aside.

3. Steam the green beans in the microwave until partially cooked (less time than on package). Set the green beans aside.

4. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.

5. In a saucepan over medium heat, combine 2 cups of water with the Worcestershire sauce, bouillon cube, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar and bouillon are dissolved.

6. Pour the sauce over the bundles and bake in a preheated 350º F oven for 20 minutes or until the bacon is done. Best if marinated overnight.

Find the original recipe here.

» » » » » » » » »  RELATED READ: The Hundred-Year-Old Carrot Cake Recipe  « « « « « « « « «

Copycat Crumbl Sea Salt Toffee Cookies

I love making and bringing these cookies to gatherings! They’re tasty and different from regular ‘ol chocolate chip. Cooking with Karli has the best copycat recipes! It’s a crowd-pleaser for sure.


  • 1 1/2 cups butter softened
  • 3/4 cup granulated sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 1/2 tablespoons vanilla
  • 4 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups Guittard milk chocolate chips
  • 3 heath bars broken into small, bite-sized pieces
  • 1 tablespoon coarse sea salt


1. Preheat oven to 375° F.

2. Cream together the butter, granulated sugar, and brown sugar.

3. Add the egg and vanilla. Mix until light in color and creamy.

4. Add in the dry ingredients (flour, baking soda, baking powder, and salt), and mix into the dough. Mix until completely combined.

5. Fold in the chocolate chips and heath bar pieces.

6. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.

7. Bake for 11-13 minutes, until the cookies are turning golden brown.

8. Immediately after pulling the cookies out of the oven, sprinkle them with sea salt.

9. Allow the cookies to cool on the pan for 10 minutes before serving or transferring them to a wire rack.

For this recipe and more copycat recipes click here.

Happy cooking! I hope these dishes bring you and your family joy this Spring and Summer. Food can bring us together during tough times–hopefully this post helps you find your new signature side!

The opinions expressed in this post are those of the author. They do not necessarily reflect the official policy or position of ABQ Mom, its executive team, other contributors to the site, its sponsors or partners, or any organizations the aforementioned might be affiliated with.