13 Forgotten Potluck Favorites from Decades Gone By

Potlucks used to be the ultimate test of culinary creativity, where everyone brought their A-game to the table. While today’s gatherings might feature trendy charcuterie boards and Instagram-worthy cupcakes, there’s something undeniably charming about the forgotten dishes from decades past. These old-school classics not only fed the masses but often became the highlight of the event. Let’s take a trip down memory lane and rediscover some potluck favorites that deserve to make a comeback, one retro bite at a time.

Ambrosia Salad

Ambrosia salad is a sweet fruit salad that was a staple of potlucks in the mid-20th century, particularly in the South. This nostalgic dish combines mandarin oranges, pineapple chunks, mini marshmallows, shredded coconut, and whipped cream, creating a light yet flavorful treat. To make it, mix drained fruits, fold in whipped cream (or sometimes sour cream for a tangier version), and refrigerate for a few hours before serving. Its creamy, tropical flavors were considered a special treat at gatherings. Though less common today, its unique combination of textures and sweetness still charms those who remember it.

Chicken à la King

Chicken à la King was a rich, creamy dish that graced many potluck tables during the 1950s and ’60s. It consists of diced chicken in a savory cream sauce with vegetables like peas and mushrooms, often served over toast, rice, or noodles. To make this dish, cook the chicken with butter, flour, chicken broth, and cream, then add vegetables and seasonings. It’s a hearty meal that delivers both comfort and sophistication. Once a favorite at dinner parties, it has since faded from popularity but remains a delicious way to use up leftover chicken.

Green Bean Casserole

This iconic potluck side dish, made popular in the 1950s, combines green beans, cream of mushroom soup, and crispy fried onions. The casserole’s simplicity and the crispy topping made it a hit at family gatherings and potlucks. To make it, mix canned green beans with the cream of mushroom soup, pour into a casserole dish, and top with fried onions before baking. It’s a comforting dish that still makes appearances at holiday dinners. While many have moved on to fresher alternatives, this casserole holds a soft spot in the hearts of many who grew up with it.

Pineapple Upside-Down Cake

A favorite dessert from the 1950s and 60s, pineapple upside-down cake is a moist cake featuring caramelized pineapple slices and maraschino cherries on top. The beauty of this dessert is in its simple presentation and rich flavors. To make it, line a baking pan with pineapple slices and cherries, pour over a brown sugar butter mixture, and then cover with cake batter before baking. Once inverted, the golden caramelized fruit crowns the cake. Though it’s not as trendy today, its vibrant appearance and fruity sweetness make it a memorable throwback.

Seven-Layer Salad

A staple at potlucks from the ’70s and ’80s, the seven-layer salad was loved for its colorful presentation and its make-ahead convenience. It typically includes layers of lettuce, peas, tomatoes, bacon, cheese, and a creamy dressing. To make it, simply layer the ingredients in a glass dish, top with a mayonnaise-based dressing, and let it chill in the fridge. The dish was served in tall glass bowls to show off its vibrant layers. Though it’s fallen out of favor, it’s still a solid choice for retro-themed gatherings.

Watergate Salad

Watergate salad, also known as Pistachio Delight, was a dessert salad that first appeared in the 1970s. It mixes instant pistachio pudding, whipped topping, crushed pineapple, marshmallows, and chopped nuts for a fluffy, creamy treat. To make it, simply mix all the ingredients together and chill before serving. Its pale green color and sweet, nutty flavor made it stand out on the dessert table. Though it’s not as common today, Watergate Salad is a reminder of a time when gelatin and pudding-based desserts were king.

Deviled Eggs

Deviled eggs, with their creamy, savory filling, were once a mainstay of potlucks and picnics throughout the 20th century. Made from hard-boiled eggs that are halved and filled with a seasoned mixture of yolk, mayonnaise, mustard, and spices, they are easy to prepare yet elegant in presentation. Simply boil the eggs, mix the yolks with the condiments, and refill the whites. Deviled eggs are still enjoyed today but were once a highlight of almost any gathering. They remain a timeless appetizer but often take a backseat to more contemporary dishes.

Tuna Noodle Casserole

Tuna noodle casserole is a hearty, comforting dish that was popular in mid-century potlucks, known for its creamy texture and savory flavor. Made with egg noodles, canned tuna, and a sauce of condensed mushroom soup, it’s often topped with crushed potato chips or breadcrumbs for a crunchy finish. To make it, cook the noodles, mix with the tuna and soup, top with the crunchy layer, and bake until bubbly. This budget-friendly dish was a hit in its day, though it’s now more of a nostalgic favorite than a regular crowd-pleaser.

Waldorf Salad

The Waldorf salad, with its mix of apples, grapes, walnuts, and celery in a creamy dressing, was once a sophisticated offering at potlucks. Originating from the famous Waldorf-Astoria hotel, this dish balances crunchy and creamy textures with sweet and savory flavors. To make it, simply chop the ingredients, mix with mayonnaise or yogurt, and refrigerate until ready to serve. Its combination of fresh fruit and nuts was once seen as a refined addition to any table. Though it’s less common now, Waldorf salad remains a refreshing option for those craving vintage flavors.

Cheese Ball

The cheese ball was an iconic centerpiece of 1960s and ’70s potlucks, made from a blend of cream cheese, cheddar cheese, and seasonings, rolled in chopped nuts. This savory appetizer was paired with crackers and vegetables for dipping. To make it, mix softened cheeses and seasonings, shape into a ball, and roll in nuts before refrigerating. It was both easy to make and endlessly customizable with herbs and spices. Today, the cheese ball is often replaced with more modern appetizers, but it still brings back memories for many who grew up with it.

Frog Eye Salad

Despite its strange name, frog eye salad is a dessert salad made with acini di pepe pasta, pineapple, mandarin oranges, whipped cream, and marshmallows. The pasta gives it a unique texture that resembles “frog eyes,” which is where the dish gets its name. To make it, cook the pasta, mix it with the fruits and cream, and chill before serving. This sweet and tangy dish was once a favorite at potlucks for its unusual look and flavor. While it’s rare to see now, it remains a quirky addition to retro potluck menus.

Macaroni Salad

Macaroni salad, a creamy and tangy dish made with elbow macaroni, mayonnaise, and diced vegetables like celery and onions, was a must-have at many mid-century potlucks. The salad’s cool, comforting flavors made it the perfect companion for backyard barbecues and church picnics. To make it, cook the macaroni, mix with mayonnaise and chopped vegetables, and season with salt and pepper. This dish is easy to customize with add-ins like eggs, tuna, or ham. Though still served today, macaroni salad was once a much bigger hit at communal gatherings.

Corn Pudding

Corn pudding, a creamy and slightly sweet side dish made from corn kernels, eggs, cream, and sugar, was a beloved comfort food at potlucks in the South. The dish is a cross between a casserole and a custard, often served alongside savory main dishes. To make it, mix corn with milk, eggs, and a bit of sugar, and bake until golden brown. It’s a versatile dish that complements almost any meal. Though its popularity has waned, corn pudding remains a nostalgic favorite for those who appreciate vintage potluck fare.

This article originally appeared on RetailShout.

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