This Is the Potluck Recipe 350,000+ People View Each Year
Updated: Jul. 23, 2019
Let's just say you're going to want to stock up on grapes.
Some recipes are so beloved that they appear on buffet tables all year long. Cocktail meatballs, baked spaghetti, lemon bars—you know the dishes I’m talking about. They’re time-tested family favorites that have been passed down for generations.
Today, we’re going to share with you one such recipe. It’s a potluck salad that stars fewer than 10 ingredients and requires a mere 20 minutes to make. Oh, and on average, it’s viewed over 350,000 times a year on the Taste of Home website. Here’s how to make the party-ready dish.
How to Make Creamy Grape Salad
This all-star recipe comes to us from Marge Elling of Michigan. It makes over 20 potluck-worthy servings.
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/3 cup sugar
- 2 pounds seedless red grapes
- 2 pounds seedless green grapes
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
Step 1: Make the dressing
To make this salad’s namesake creamy dressing, start by beating together the cream cheese, sour cream, vanilla and sugar in a large bowl. Mix with an electric mixer (our Test Kitchen swears by this model) on medium speed, or by hand with a whisk, until the ingredients are well-blended.
Test Kitchen tip: For a lighter version, feel free to substitute thick and tangy Greek yogurt for the sour cream.
Step 2: Add the grapes
Rinse the grapes under cool water and pat dry. Then, add them to the dressing mixture and toss to coat.
Test Kitchen tip: For added texture, feel free to mix in some chopped candy bars. Crunchy Snickers or Heath bars pair particularly well with the juicy grapes.
Step 3: Chill and serve
Transfer the salad to your serving bowl of choice. Cover and refrigerate. When you’re ready to serve, sprinkle the salad with brown sugar and pecans.
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People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon
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Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. —Jeanette Hildebrand, Stafford, Kansas
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My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. —Rosalee Ray, Lansing, Michigan
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One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois
Asparagus-Spinach Pasta Salad
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, ConnecticutNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally Published: July 23, 2019
