Easy potluck recipes that travel well?
Sorry for being so vague....could be main dishes, sides, desserts, appies. I'll be driving about an hour or so, I do have a cooler. No problem putting things together once I get there (wkend house party at the Cape). I'd love fresh, seasonal (tomatoes, corn, blueberries?) simple dishes. Any tried & trues?
Deviled eggs - transport the filling in a piping bag (or ziploc bag, snipping off a corner to pipe) and finish on site.
Three (or 5 or 7...) Bean Salad,
Pinwheels - spread lavash bread with diced fresh vegetables mixed with ranch dressing and cream cheese, add cold cuts or not, roll up and slice half-inch thick.
Slice up zuke, summer squash, eggplant, mushrooms and marinate in olive oil, balsamic, rosemary and garlic - they will be ready to grill anytime over the weekend. You could also make a large batch of gazpacho - the longer you wait to eat it, the more the flavors will meld. Bake and take either a pound cake or angel food cake, serve with fresh berries and whipped cream (the real stuff). Pasta salads and coleslaw also travel well. Goodhealthgourmet's black bean dip is always a hit - always.
Napa Cabbage Slaw
Items like tabbouleh and hummus are great for make-ahead and work really well at room-temp.
If you have access to a skillet/stove while you're there, one of my favorite summer dishes is a log of cold goat cheese, smashed onto a platter then covered with about 1/2-cup of hot garlic oil (2-3 crushed garlic cloves fried in an excellent olive oil 'til just starting to turn golden, then the contents of the skillet get poured over the cold cheese - makes a neat sizzling sound, too). Great for smearing on crusty fresh bread and it requires only 3 ingredients and about 90 seconds on the stove.
Deviled eggs sound great to me, too!
Fine Cooking's "Green Bean, Tomato, Corn Salad", a summer staple.
Or Ina Garten's "Orzo with Roasted Vegetables".