EatingWell's Best Potluck Recipes

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

This stunning side dish of layered tomatoes, eggplant, summer squash and leeks bursts with fresh flavor. To make it even more colorful, use half a summer squash and half a zucchini. Try it alongside any grilled meat. Leftovers are delicious sandwiched between slices of crusty whole-grain bread.

This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.

?Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating--and dairy-free--potato salad makes the perfect summer potluck contribution.

This Vietnamese-inspired shrimp salad is perfect if you're looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

This lightly dressed pasta salad gets lots of flavor from Kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial.

This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.

This sesame chicken and noodle salad couldn't be simpler to make. And the secret to this saucy sesame chicken and noodle salad is in its beautiful raw veggies--it's got great crunch. It's a simple, healthy, affordable dish to serve on a hot summer's night or to bring to a potluck: just toss the salad with the dressing when you're ready to serve. (Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm; Kyle Books, 2010.)