Marinated vegetable salad:
Steam 1 head of broccoli and 1 head of cauliflower, cut into florets.
Peel and slice a few carrots and steam them as well.
You want the veggies to be cooked enough that they don't taste raw, but to still have some crunch.
Slice a large onion, yellow or red. If you hate the raw onion taste, nuke it in the microwave for a minute.
Put all of these veggies into a large bowl. You can add some drained canned beans (wax, green, and kidney are my favorites) and sliced bell peppers if you like them.
Meanwhile, bring to a boil in a large saucepan: 2/3 c. cider or wine vinegar, 2/3 c. sugar, 1/2 c. canola or vegetable oil, 1 t. salt, and 1/2 t. pepper. (Depending on the quantity of veggies, you might want to double the recipe.) Turn the heat off, dump the veggies into the pot, stir, then cover and remove from heat. When it's cool, pop it in the fridge. Give it a stir when you think of it, so the marinade gets on everything. That's it. Yum yum. It's also nice with the non-oil-packed sun dried tomatoes in there. The main benefit of this one is that you need to let it marinate overnight, so it's no fuss last-minute.
Tabouli (the mixes are often delicious... you just need to add your own cucumber and tomato)
Cole slaw (my version):
Grate or slice into ribbons half a head of cabbage (use the whole thing if it's small)
Grate in a pound of carrots (optional)
Put this into a large bowl
Grate an apple (use the crisp and sweet variety, like Braeburn or Fuji) and a small yellow onion into a bowl. Add about half a cup of mayo (I use Veganaise and it's great), a big squirt of ballpark mustard, salt and pepper, a teaspoon to a tablespoon of sugar, and enough apple cider vinegar to make a fairly runny mix. Taste it and adjust accordingly. Toss that into your cole slaw. Fin.
Grated Carrot Salad (aka Dragon Breath for Bunnies)
Peel and grate carrots. You'll probably need a lot if this is supposed to feed a lot of people. 5 pounds? Get your loved ones to help or drag out the food processor.
Put the carrots into a bowl. Press a few cloves of garlic in. If you really don't want to use raw garlic, zap it in the microwave with a few drops of water. That will take some of the edge off. (Turn the fan on if you do this.) You want it to stay soft. I use about 1 small/medium clove per pound of carrots if I'm making this to share. If I'm going to eat it all by myself, I might use two.
Mince fresh tarragon until you have about 3-5 T. Toss that in, too.
Make a vinaigrette of one part red wine vinegar to two parts olive oil. Season with salt and pepper. Toss with the carrots, garlic, and tarragon.
Have fun at your potluck!