55+ Labor Day Potluck Salads

A co-worker shared this slaw recipe with me. Now it’s a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas

I always like to bring this to parties and potlucks, and people seem to really appreciate having a healthy option. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois

I learned how to make panzanella from my friend’s grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It’s also a great way to use day-old bread and your garden’s bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

The best way to cool down on a warm day is a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad, otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey

When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama

Black-eyed peas and pecans bring classic spinach salad to the South. Brightly colored and filling, it’s always a hit. —Debbie Ingle, Winfield, Alabama

Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

Everyone raves when I bring this refreshing, creamy salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, “Mom, please make ‘that good salad.'” Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. —Betty Lamb, Orem, Utah

This old-fashioned potato salad recipe doesn’t have many ingredients, so it isn’t as colorful as many that you find nowadays. But Mama made it the way her mother did, and that’s the way I still make it today. Try it and see if it isn’t one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews…and always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma

This classic is a family favorite from a church cookbook I’ve had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida

My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It’s a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio

I revamped my mother’s potato salad recipe to taste more like baked potatoes with all the fixin’s, which I love. It’s now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio

A sweet out-of-the-ordinary dressing makes this homemade macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don’t like it … and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida

Guests of all ages will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky

I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. —Judith Foreman, Alexandria, Virginia

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts

Our Fourth of July feast wouldn’t be complete without this cool, old-fashioned potato salad. It’s my grandma’s treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada

My husband’s aunt gave me this recipe back in the ’80s, and it’s been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. —Madeline Etzkorn, Burien, Washington

The slightly sweet flavor of this salad’s dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona

After finding this vintage macaroni salad years ago, I tweaked the flavor and bumped up the pickles. Tuck it inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky

I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. —Ashley Armstrong, Kingsland, Georgia

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

Corn chips give a special crunch and unexpected flavor to this potluck-favorite salad. Bacon adds a hint of smokiness while the cranberries bring a touch of sweetness. It’s the perfect picnic companion! —Nora Friesen, Aberdeen, Mississippi

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma

Tackle gatherings to go with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is the easiest one you could take. —Amanda Cable, Boxford, Massachusetts

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

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there’s never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it’s time to eat. —LJ Porter, Bauxite, Arkansas

This tangy, hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. —Linda Ault, Newberry, Indiana

I got this recipe from my grandmother. It’s a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they’re here for dinner. —Doris Dion, Lake Ozark, Missouri

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom’s and his mom’s recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia

Company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled it together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don’t have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. —Marian Platt, Sequim, Washington

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland

You’ll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado

Crunchy celery root is an underappreciated yet completely delicious veggie. It lends sweetness to this tangy slaw that I like to serve with pork roast or baked ham. —Roxanne Chan, Albany, California

Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida

Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home. —Amber Kimmich, Powhatan, Virginia