Bringing one salad or side to a potluck? Replace the ingredient slots with your recipe and set quantities for the portions agreed with the host. Delete purchases covered by your kitchen or host; put borrowed equipment and responsibilities in notes. Use Done for purchases completed - priced rows count toward Paid.
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Ingredients for your one dish
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Salad baseReplace this slot with the base your recipe needs, such as pasta, potatoes or salad leaves; set the amount for your agreed portions.1
Fresh vegetablesChoose the vegetables or fruit in your recipe, with amounts for your portions; wash fresh produce before preparation.1
Dressing or sauceUse your recipe's amount. If packing separately, test the lid and keep the sauce chilled when its ingredients require it; add it when the recipe calls for it.1
Lemon or vinegarLemon or vinegar only if the recipe uses it; replace the example quantity with the amount needed and check your pantry first.1
Herbs and spicesList the specific herbs or spices and amounts in your recipe; delete what your pantry already covers and follow storage instructions.1
Packing and transport
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Lidded containerCheck food-contact suitability, usable capacity and lid closure. Try the packed dish in your bag before the journey.1
Carrying bagTry the filled container in a bag you already own; check that it stays upright and the handles suit the weight.1
Cooler bagFor chilled food, check room for the container and frozen ice packs, closure and the maker's use instructions. Confirm refrigeration on arrival; insulation is not a safe-duration guarantee.1
Ice packsCheck pack sizes and how many fit around your packed dish; freeze according to instructions before leaving and adjust the starting count.1
Serving your contribution
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Serving spoonAsk whether the host has a clean spoon or tongs suitable for this dish; pack one only if needed and keep it with your dish.1
Serving bowl or trayDelete this if the transport container can serve as the dish. Otherwise check capacity, stability and fridge space with the host.1
Ingredient labelList every ingredient, including sauces and garnishes, and retain package warnings. Discuss guests' specific restrictions directly; a note does not certify an allergen-free kitchen.1
Pen for the labelUse a pen you already have; test that the ingredient note stays readable on your chosen paper or label.1
Original packagingKeep the labels so you can answer allergen questions, including 'may contain' warnings.1
Extras only if agreed
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Drinks, if agreedBuy only the types and amounts agreed with the host; check what others are bringing and include a non-alcoholic option if requested.1
Bread or sidesConfirm whether you are bringing bread or another side, and how much. Delete this if another guest covers it; check ingredients for agreed food restrictions.1
Leftovers and packing up
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Leftovers containerUse clean food containers you have, with lids and room in the destination fridge. Follow the dish's storage instructions; a tight lid does not replace refrigeration.1
Cleaning clothUse a clean cloth you have for spills, separate from serving utensils and food; keep the used cloth separate for the trip home and wash it after use.1
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Printable checklist (18 items)
Ingredients for your one dish
Salad base
Fresh vegetables
Dressing or sauce
Lemon or vinegar
Herbs and spices
Packing and transport
Lidded container
Carrying bag
Cooler bag
Ice packs
Serving your contribution
Serving spoon
Serving bowl or tray
Ingredient label
Pen for the label
Original packaging
Extras only if agreed
Drinks, if agreed
Bread or sides
Leftovers and packing up
Leftovers container
Cleaning cloth
Agree your dish and portions with the host first, and ask whether there's fridge space and a serving spoon. If someone has allergies, talk to them directly and send a clear ingredient label with your dish.
Before you shop
Agree one contribution before shopping
Confirm the dish and number of portions with the host, including whether bread or drinks are already covered. Then replace the ingredient slots with your recipe and remove anything it does not use. Discuss food requirements privately before choosing ingredients.
Check the kitchen before buying
Use pantry ingredients, a container and a serving utensil you already have, or borrow missing equipment. If you decide to buy a container for repeated use, choose its capacity and exact model before checking the price with Muchita Shopping.
Plan how the dish stays cold
For food that needs refrigeration, arrange fridge space on arrival and use a cooler bag with frozen ice packs for the trip. Keep the bag closed and out of direct sun, and keep chilled food out of the fridge for the shortest practical time. Follow the storage instructions for your ingredients and dish.
Confirm changes after sharing
Share the latest copy after agreeing your contribution, then tell the host directly if the dish or quantity changes. Keep an ingredient note with the dish and arrange containers for any leftovers.
Questions about this list
Does every guest need to buy everything on this list?
No. This is a starter for one household's contribution, not a recipe or serving calculation. Replace ingredient names and quantities using your recipe and agreed portions. Delete extras the host has not requested and supplies already available; keep borrowed items in notes.
How can we avoid bringing the same dish?
Agree dishes and portions directly with the host or group before shopping. Check who is bringing drinks, bread and table supplies.
What should I bring for transporting and serving my dish?
Use a clean, secure food container and a suitable serving utensil, plus a note of the ingredients. For food that needs refrigeration, use a cooler bag with frozen ice packs and confirm chilled storage at the destination. Borrow equipment where useful and check whether your container can also serve as the dish.
Love Food Hate Waste NZ - Menu planning guide for celebrations and special occasions New Zealand food-waste guidance supports agreeing potluck contributions, keeping the menu simple, shopping for ingredients, planning transport and using existing containers for leftovers. Ingredient slots and starting quantities are editorial placeholders for one contribution, not a recipe or portion calculation. Checked: 2026-10-05
Food Standards Agency - Providing food at community and charity events FSA guidance updated 4 September 2026 for England, Northern Ireland and Wales supports retaining ingredient information, using clean equipment and containers, and limiting time out of the fridge. It is used for practical handling advice; business registration and UK labelling law are not presented as requirements for a private meal elsewhere. Checked: 2026-10-05
Food Standards Agency - Food safety in a heatwave: advice for consumers FSA consumer guidance for England, Northern Ireland and Wales supports keeping refrigerated foods cool, using cool bags with frozen ice packs and keeping them out of direct sun. No universal transport duration or claim that a cool bag makes food safe is inferred. Checked: 2026-10-05
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