On Thursday evening, Brooklyn’s Prospect Park filled with picnic blankets and folding tables as office groups and families gathered under the trees. The spread: a jumble of store-bought salads, watermelon wedges, and homemade side dishes in plastic containers. Many attendees, like Flatbush resident Carla Jimenez, opted for dishes they could assemble in less than 20 minutes. "No one wants to turn on the oven," she said, offering a bowl of marinated chickpeas and cucumbers.
Quick side dishes have become a staple at potlucks across the city as summer temperatures climb. At recent block parties in Long Island City and Harlem, pasta salads and slaws outnumbered hot entrées. Many said the appeal lies in both speed and portability. "I mixed this at my desk before heading out," explained one Midtown office worker, pointing to a container of cold soba noodles with sesame dressing.
Supermarkets near Bryant Park reported a spike in sales of pre-chopped vegetables and canned beans this week. At Trader Joe’s on 14th Street, the line for salad greens stretched toward the back by 6 p.m. Wednesday. A cashier noted a run on feta cheese and olives, frequent components of quick summer salads.
Food safety remains a concern as the heat index rises. "We’re telling people to keep dairy and mayo-based dishes chilled and serve them quickly," said a Department of Health spokesperson. Many opt for vinaigrette-based salads to avoid spoilage.
With more outdoor gatherings expected through July, the trend toward simple, packable sides shows no sign of slowing. For hosts and guests alike, speed and adaptability remain priorities in the city’s summer potluck season.