Likely, if you're not throwing a party yourself this weekend, then you're going to someone else's, and that's the weekend schedule from now until September. It's high season for summer soirees. And likely, the parties will be potlucks because it seems more and more that potlucks are becoming a popular way of entertaining. It relieves a huge amount of pressure from the host, who needs only provide the place and perhaps a main dish. After that, it's all out of the host's hands, right?
Not so fast. A proper potluck may take some of the food preparation pressure off the host, but it still requires a little bit of savvy planning. What do you need to do in advance? Party professionals offer some tips via the Washington Post, and here are the ones that I found especially helpful:
- Hardy greens like Romaine, endive, radicchio, and frisee hold up better in salads
- Less chance of food safety problems with vinaigrettes than creamy dressings
- Place dressing in bottom of bowl, with greens on top, then toss the salad once you get where you're going - the salad wont' get soggy during transport
- Roast potatoes instead of boiling for potato salads
- If fruit isn't completely ripe, toss with orange liqueur for a fruit salad
- Use frozen cubes of watermelon, grapes, or cherries to chill drinks instead of ice
- Instead of using disposable containers, take your potluck dish in a dish that you will "gift" to the host
- Serve Asian-inspired foods in disposable Chinese takeout boxes, which are inexpensive at party stores
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