Skip to Content

Baked Beans, Broccoli Salad and Potato Salad – Perfect for a BBQ Potluck

These recipes make a LOT.  They are perfect for large backyard bbqs or to take when you are going to a big potluck.  All are infinitely “tweakable”.  I’ve given you exactly what I did as close as possible.  Sorry for the horrible pictures.  I had already put everything away before I took pictures.

Slow Cooker Baked Beans
Adapted from

1 1/2 bags (454 g) of white beans (navy beans)
1/2 pack of bacon, diced (but not too fine)
1 onion, diced
1/2 bottle of Heinz chili sauce
2 Tbsp grainy mustard
1/2 cup brown sugar
1/2 cup maple syrup

Soak beans overnight.  Drain any remaining water.  Put beans in your slow cooker & add 3 cups of water.  Cook on high for 2 1/2 hours or until beans are starting to get tender.

Fry bacon & onions over medium heat until the onions are soft and the bacon is starting to cook.  Add bacon & onions to beans once the beans are starting to get tender.

Turn slowcooker to low and continue to cook.  After another hour add remaining ingredients.  Cook one more hour.  Total cooking time is about 4 1/2 to 5 hours.

Recipe Notes: It is crucial that you do NOT put any salt or acid (tomato) in with your beans until after they are starting to soften or they will never soften.  Remember that every slow cooker is different so your beans may take more/less time.

Broccoli Salad
Adapted from
2 large heads of brocolli cut into bite size pieces (6 – 8 cups)
1/2 a red onion, chopped
6 strips of bacon, fried crisp & cut into pieces
3/4 cup Craisins
1/2 cup salted sunflower seeds
1 cup reduced fat mayo
1 cup Miracle Whip
1/4 cup sugar
1/4 cup red wine vinegar

Mix mayo, Miracle Whip, sugar and red wine vinegar.  Stir in to chopped broccoli and onion.  Use just enough to coat broccoli.  Save any extra.  Put in the refrigerator over night to meld flavors.

Mix in Craisins, sunflower seeds and bacon right before you serve the salad.  Use any extra dressing if needed.

Recipe Notes: Mixing at the last minute keeps the bacon and the sunflower seeds crunchy.

Potato Salad
Adapted from

5 lb bag yellow potatoes, cut into large cubes
6 hard boiled eggs, chopped
1 1/2 cups reduced fat cheddar shreds
1/2 – 3/4 pack of bacon, fried crisp & chopped
1 cup broccoli florets chopped (raw)
1 bottle reduced fat Ranch dressing
1 tsp salt
1 tsp ground black pepper

Boil potato cubes until just tender.  Cool.  Mix all ingredients except bacon and let sit in the refrigerator for an hour or two.  Mix in bacon right before serving.

Also…..Please go “Like” theMerry With Children Facebook page.  New posts will post to your Facebook news feed!