Just as the main-course proteins such as burgers, barbecue chicken, brisket and ribs are expected at a Labor Day bash, so are the sides.
Sides offer a variety of textures and tastes and very accommodating to the different diets at a potluck party. So if there are vegans, vegetarians, pescetarians and those sensitive to gluten in the mix, there is a side that can made to fit their needs.
For instance, when you think salad, it could be a seafood salad with shrimp, olives and grape tomatoes, a tangy cabbage slaw with rice wine vinegar, a summer orzo with olives, cucumbers and pesto, with or without feta cheese, a bean salad with avocado, grilled corn and red bell pepper or a mayo-mustard based potato salad.
A savory pie could be a side in the form of a quiche, a tart or a slab pie with a filling made with creative combinations.