Russian Food

21 Potluck Sides That Always Find a Second Spoon

21 Potluck Sides That Always Find a Second Spoon

Potluck sides tend to disappear quietly while everyone is busy talking. The dishes that get remembered are the ones people circle back to after trying everything else. I usually notice which bowls get scraped clean before dessert shows up. With 21 sides like these, it is easy to tell which ones will be finished first.

21 Potluck Sides That Always Find a Second Spoon
Gluten-Free Carrot Soufflé. Photo credit: At the Immigrant’s Table.

Gluten Free Stuffing with Mushrooms for Turkey

Roasted turkey pieces and stuffing in dishes on a marble surface with herbs nearby.
Gluten Free Stuffing with Mushrooms for Turkey. Photo credit: At the Immigrant’s Table.

Gluten Free Stuffing with Mushrooms for Turkey is a baked bread style side dish made with sautéed vegetables and herbs. It takes about 50 minutes using gluten free bread, mushrooms, onions, celery, and broth. The taste is savory with a soft center and lightly crisp edges. It holds together well when people scoop seconds.
Get the Recipe: Gluten Free Stuffing with Mushrooms for Turkey

Tomato and Smashed Cucumber Salad

A black bowl filled with a salad made of sliced cucumbers, cherry tomatoes in various colors, fresh herbs, and a fork resting on the side. A white cloth with blue stripes is partially visible in the background.
Tomato and Smashed Cucumber Salad. Photo credit: At the Immigrant’s Table.

Tomato and Smashed Cucumber Salad is a chilled vegetable side that blends fresh produce with simple seasoning. It takes about 15 minutes using cucumbers, tomatoes, garlic, and olive oil. The flavor is bright and lightly salty. It cuts through heavier dishes on the table.
Get the Recipe: Tomato and Smashed Cucumber Salad

Air Fryer Eggplant

Sliced roasted eggplant garnished with fresh parsley on a white plate.
Air Fryer Eggplant. Photo credit: At the Immigrant’s Table.

Air Fryer Eggplant is a quick cooked vegetable side with soft centers and crisp outsides. It takes about 20 minutes using eggplant, oil, and spices. The taste is mild and savory. It disappears fast once people start tasting.
Get the Recipe: Air Fryer Eggplant

Sheet Pan Latkes

Squares of crispbread topped with vegetables, cheese, and herbs on parchment, with lemon wedges and a honey dipper.
Sheet Pan Latkes. Photo credit: At the Immigrant’s Table.

Sheet Pan Latkes are baked potato pancakes cooked together for easy serving. They take about 45 minutes using potatoes, eggs, onion, and oil. The flavor is savory with golden edges. Cutting them into squares makes seconds simple.
Get the Recipe: Sheet Pan Latkes

Middle Eastern Pickled Turnips

A plate of pink pickled vegetable sticks next to a jar of pink liquid on a marble surface.
Middle Eastern Pickled Turnips. Photo credit: At the Immigrant’s Table.

Middle Eastern Pickled Turnips are chilled vegetables soaked in vinegar and beet juice. They take about 10 minutes to prepare plus chilling time using turnips, vinegar, beets, and garlic. The taste is tangy with gentle sweetness. They add contrast to rich mains.
Get the Recipe: Middle Eastern Pickled Turnips

Cheese Bourekas

A close-up of golden, sesame-topped pastry triangles on a tray, served with fresh tomato halves and a sliced boiled egg.
Cheese Bourekas. Photo credit: At the Immigrant’s Table.

Cheese Bourekas are small pastries filled with salty cheese and baked until golden. They take about 45 minutes using puff pastry, feta, and eggs. The taste is buttery with a soft center. They travel easily and never come home.
Get the Recipe: Cheese Bourekas

Balsamic Berry Salad with Goat Cheese

A white bowl filled with a salad of leafy greens, sliced strawberries, blueberries, crumbled white cheese, and a drizzle of dark balsamic glaze, with a metal fork on the right side.
Balsamic Berry Salad with Goat Cheese. Photo credit: At the Immigrant’s Table.

Balsamic Berry Salad with Goat Cheese is a fresh side mixing fruit with creamy cheese. It takes about 15 minutes using mixed berries, goat cheese, greens, and balsamic glaze. The flavor is sweet with a light tang. Bowls get scraped clean faster than expected.
Get the Recipe: Balsamic Berry Salad with Goat Cheese

Labneh Dip with Olives

A bowl of whipped labneh topped with green olives, olive oil, slivered almonds, and herbs, surrounded by fresh parsley leaves.
Labneh Dip with Olives. Photo credit: At the Immigrant’s Table.

Labneh Dip with Olives is a thick yogurt based side with briny toppings. It takes about 10 minutes using labneh, olives, olive oil, and herbs. The taste is tangy and salty. It pairs well with almost anything on the table.
Get the Recipe: Labneh Dip with Olives

Dill Pickle Bread

Two slices of savory bread with visible pieces of pickles on a white plate, served on a wooden board.
Dill Pickle Bread. Photo credit: At the Immigrant’s Table.

Dill Pickle Bread is a quick bread baked with chopped pickles and herbs. It takes about 1 hour using flour, pickles, dill, and eggs. The flavor is savory with gentle acidity. Slices vanish quickly once people try a piece.
Get the Recipe: Dill Pickle Bread

Mexican Cucumber Salad Recipe (Ensalada de Pepino)

Sliced avocado and red onion salad topped with herbs and spices on a white plate.
Mexican Cucumber Salad Recipe (Ensalada de Pepino). Photo credit: At the Immigrant’s Table.

Mexican Cucumber Salad Recipe (Ensalada de Pepino) is a chilled vegetable side with citrus and chili. It takes about 15 minutes using cucumbers, lime juice, chili powder, and salt. The taste is fresh with light heat. It keeps plates feeling balanced.
Get the Recipe: Mexican Cucumber Salad Recipe (Ensalada de Pepino)

Cucumber Dill Salad

Sliced cucumber salad with creamy dressing, fresh dill, and lemon wedges on a white plate with a fork.
Cucumber Dill Salad. Photo credit: At the Immigrant’s Table.

Cucumber Dill Salad is a creamy chilled side dish with soft sliced vegetables. It takes about 20 minutes using cucumbers, sour cream, dill, and vinegar. The flavor is cool and mild. It feels steady when heavier sides pile up.
Get the Recipe: Cucumber Dill Salad

Aruk, Iraqi Style Latkes

A plate of golden-brown fritters topped with creamy dip and chopped green onions, with more dip in the background.
Aruk, Iraqi Style Latkes. Photo credit: At the Immigrant’s Table.

Aruk, Iraqi Style Latkes are herb filled fritters cooked until crisp. They take about 30 minutes using herbs, eggs, flour, and oil. The taste is savory with fresh notes. They hold their own next to classic potato dishes.
Get the Recipe: Aruk, Iraqi Style Latkes

Pickle Pasta Salad

A bowl of rotini pasta salad with cucumbers, carrots, and herbs, with a fork inside.
Pickle Pasta Salad. Photo credit: At the Immigrant’s Table.

Pickle Pasta Salad is a chilled noodle side with chopped pickles and creamy dressing. It takes about 25 minutes using pasta, pickles, mayo, and herbs. The flavor is tangy and filling. It gets scooped more than once every time.
Get the Recipe: Pickle Pasta Salad

Sweet Plantains in Coconut Milk

Two pieces of cooked ripe plantain in brown syrup are served on a white plate with a spoon beside them. The surface below the plate is white with faint marbling.
Sweet Plantains in Coconut Milk. Photo credit: At the Immigrant’s Table.

Sweet Plantains in Coconut Milk is a warm side dish with soft fruit in creamy sauce. It takes about 30 minutes using ripe plantains, coconut milk, and sugar. The taste is gently sweet and smooth. It bridges the gap between dinner and dessert.
Get the Recipe: Sweet Plantains in Coconut Milk

Pickled Cauliflower

Jar of pickled cauliflower with spices.
Pickled Cauliflower. Photo credit: At the Immigrant’s Table.

Pickled Cauliflower is a crunchy vegetable side soaked in vinegar and spices. It takes about 15 minutes to prepare plus chilling time using cauliflower, vinegar, garlic, and peppercorns. The flavor is sharp with a firm bite. It brightens heavy plates.
Get the Recipe: Pickled Cauliflower

Maple Tahini Sweet Potatoes

Sweet potato fries topped with a creamy white sauce, herbs, and sesame seeds on a baking tray.
Maple Tahini Sweet Potatoes. Photo credit: At the Immigrant’s Table.

Maple Tahini Sweet Potatoes are roasted vegetables finished with nutty sauce. They take about 40 minutes using sweet potatoes, tahini, maple syrup, and olive oil. The taste blends sweet and savory. It feels special without being heavy.
Get the Recipe: Maple Tahini Sweet Potatoes

Creamy Hungarian Cucumber Salad

A black bowl filled with creamy cucumber salad, garnished with fresh dill and cracked black pepper, with sliced cucumbers and onions visible. A metal spoon rests inside the bowl.
Creamy Hungarian Cucumber Salad. Photo credit: At the Immigrant’s Table.

Creamy Hungarian Cucumber Salad is a chilled side with thin sliced vegetables in dressing. It takes about 20 minutes using cucumbers, sour cream, paprika, and vinegar. The flavor is mild with light spice. Bowls empty steadily as the meal goes on.
Get the Recipe: Creamy Hungarian Cucumber Salad

Quick Pickled Eggplant

A bowl of pickled eggplant slices with garlic and spices.
Quick Pickled Eggplant. Photo credit: At the Immigrant’s Table.

Quick Pickled Eggplant is a tangy vegetable side soaked in vinegar and oil. It takes about 30 minutes using eggplant, garlic, vinegar, and herbs. The taste is bright with a soft texture. It adds something different to the spread.
Get the Recipe: Quick Pickled Eggplant

My Grandma’s Recipe for Russian Cured Salmon

A slice of brown bread topped with three pieces of cured fish and three small white onions on a round, dark plate. The plate is placed on a wooden surface.
My Grandma’s Recipe for Russian Cured Salmon. Photo credit: At the Immigrant’s Table.

My Grandma’s Recipe for Russian Cured Salmon is a cold sliced fish side cured with salt and spices. It takes about 48 hours using salmon, sugar, salt, and pepper. The flavor is clean with subtle depth. People keep returning for just one more slice.
Get the Recipe: My Grandma’s Recipe for Russian Cured Salmon

Arepas de Choclo

A stack of four golden brown cornmeal pancakes sits on a dark plate, topped with a dollop of melting butter.
Arepas de Choclo. Photo credit: At the Immigrant’s Table.

Arepas de Choclo are small corn cakes pan cooked until golden. They take about 25 minutes using corn, flour, cheese, and eggs. The taste is sweet and savory. They fill plates quickly when bread runs out.
Get the Recipe: Arepas de Choclo

Gluten-Free Carrot Soufflé

21 Potluck Sides That Always Find a Second Spoon
Gluten-Free Carrot Soufflé. Photo credit: At the Immigrant’s Table.

Gluten-Free Carrot Soufflé is a baked vegetable side with a soft, airy texture. It takes about 50 minutes using carrots, eggs, sugar, and butter. The flavor is lightly sweet and smooth. It always surprises people who come back for seconds.
Get the Recipe: Gluten-Free Carrot Soufflé

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