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Delicious Potato Recipes Perfect for Potlucks and Parties

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Gourmandize
Greek Potato Salad 8/10

© Candice Bell/Shutterstock

Greek Potato Salad

This Mediterranean-inspired potato salad is light, flavorful, and easy to prepare ahead of time, making it an excellent choice for parties and potlucks. The combination of feta, dill, and lemon offers a tangy twist that stands out among classic potato salads. Made with tender baby red potatoes tossed in a zesty dressing of olive oil and lemon, and topped with crumbled feta cheese, it’s a refreshing and vibrant side dish perfect for any gathering!

Ingredients (for 6-8 servings):

  • 1 ½ lb baby red potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese
  • 2 tbsp capers, drained
  • 2 tbsp fresh dill, chopped
  • Lemon wedges, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the halved potatoes and cook for 12–15 min. or until tender. Drain and let cool slightly.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Adjust seasonings to taste.
  3. Place the cooked potatoes in a serving bowl. Drizzle with the dressing and toss to coat evenly.
  4. Sprinkle the salad with feta cheese, capers, and fresh dill. Toss gently to combine.
  5. Garnish with lemon wedges and additional dill if desired. Serve at room temperature or chilled.

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These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!