Fire up the grill, chill the drinks and load the table with a few of the delicious barbecue sides in this recipe collection.
74 Barbecue Sides Perfect for a Potluck
Updated on Apr. 17, 2025
1/74
Jalapeno Popper Corn Salad
Skill Level
Medium
Total Time
40 min
Servings
8 servings
From the Recipe Creator:
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Nutrition Facts:
3/4 cup: 476 calories, 40g fat (14g saturated fat), 47mg cholesterol, 616mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 14g protein.
Jalapeno poppers are usually hot and gooey, so they aren’t the best make-ahead recipe for a potluck. This recipe takes all the flavors of those poppers and turns them into a cool and creamy corn salad with bits of bacon and plenty of cheese. The salad is a portable and crowd-pleasing barbecue side dish that tastes amazing at room temperature.
2/74
Creamy Coleslaw
Skill Level
Easy
Total Time
10 min
Servings
6 servings
From the Recipe Creator:
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Nutrition Facts:
3/4 cup: 256 calories, 23g fat (5g saturated fat), 19mg cholesterol, 398mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 1g protein.
If you aren’t sure what to bring to a barbecue potluck, coleslaw is always the answer. It tastes better the longer it sits and goes with everything from hot dogs to lobster. This recipe keeps things simple with a prepared coleslaw mix and a creamy mayonnaise-based dressing. It hits all the classic flavor notes but leaves room for customization. Use the recipe as a base to add even more veggies and fresh herbs, or something spicy like chopped chiles or hot sauce.
3/74
Barbecue Baked Beans
Skill Level
Easy
Total Time
1 hour 5 min
Servings
8 servings
From the Recipe Creator:
We always choose this family recipe for Fourth of July or any picnic because it's a meaty twist on everyday baked beans. It has a nice sweetness. —Wendy Hodorowski, Bellaire, Ohio
Nutrition Facts:
3/4 cup: 323 calories, 8g fat (3g saturated fat), 28mg cholesterol, 970mg sodium, 51g carbohydrate (41g sugars, 4g fiber), 14g protein.
What’s better for a barbecue side dish than barbecue beans? No grill is needed for this saucy, sweet and tangy side because the barbecue part comes from barbecue sauce, which slowly bakes into canned beans along with ketchup, mustard, molasses, sugar and spices. These beans have ground beef and crumbled bacon, but you can leave them out to make this recipe a vegetarian side dish. If you go this route, consider adding a few dashes of liquid smoke to replace the umami flavors from the meat.
4/74
Cornbread Salad
Skill Level
Medium
Total Time
30 min
Servings
16 servings
From the Recipe Creator:
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Nutrition Facts:
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
This salad is built in layers, just like a trifle recipe, so all the flavors can mingle and the cornbread crumbles soften as the salad sits. To add to the ease of the recipe, the cornbread is made from a mix, but feel free to swap in your favorite from-scratch cornbread recipe. Use a bake that skews more savory than sweet, so it pairs well with the fresh vegetables and creamy dressing.
5/74
Veggie Kabobs
Skill Level
Easy
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Grilling is a delightful way to prepare the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 202 calories, 18g fat (2g saturated fat), 0 cholesterol, 598mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein.
A garlic and lemon marinade adds flavor to skewered raw vegetables in this kabob recipe. To prevent the garlic from burning on the grill, it’s mashed into a paste rather than chopped so there are no chunky bits of garlic to scorch. If you’re making a double batch of the marinade, finely grating the garlic on a Microplane will give you a similar result and may be faster than crushing the garlic bulbs.
6/74
Southern Potato Salad
Skill Level
Medium
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
Nutrition Facts:
3/4 cup: 377 calories, 26g fat (4g saturated fat), 169mg cholesterol, 275mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 8g protein.
This classic-tasting potato salad has everything you’d expect, including relish, mustard, hard-boiled eggs and a creamy mayonnaise dressing. Potato salad gets better as it sits because the boiled potato chunks soak up all the flavors in the dressing, but it can also end up a little dry if all the dressing gets soaked up. To prevent this, try making extra dressing and tossing the salad with it right before serving to freshen up the flavor and texture.
7/74
Watermelon Mint Salad
Skill Level
Easy
Total Time
20 min
Servings
8 servings
From the Recipe Creator:
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Nutrition Facts:
3/4 cup: 56 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 9g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.
This easy fruit side dish dresses juicy, ripe watermelon with lemon juice, mint, sugar and olive oil, which work together to enhance the sweet, fruity flavors in the melon. Don’t forget to save the trimmed rinds and make pickled watermelon rinds that you can enjoy long after summer is over.
8/74
Summer Orzo Salad
Skill Level
Medium
Total Time
30 min
Servings
16 servings
From the Recipe Creator:
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Nutrition Facts:
3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.
Orzo makes a delicious pasta salad because the small rice-shaped pieces quickly absorb the flavors of whatever it’s combined with. In this case, it’s a sharp vinaigrette and fresh vegetables. This recipe also has corn, tomatoes, cucumber, red onion and mint, but since produce is so abundant in the summer, you can easily add more vegetables. Or, play up the herbs and sprinkle in some basil, chives or parsley.
9/74
7-Layer Dip
Skill Level
Easy
Total Time
10 min
Servings
18 servings
From the Recipe Creator:
To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter. I like to call it a “walking dip” because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests. —Marieann Johansen, Desert Hot Springs, California
Nutrition Facts:
2 tablespoons: 102 calories, 7g fat (3g saturated fat), 15mg cholesterol, 283mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 3g protein.
To make this dip even easier to scoop, it’s built on a large plate rather than in a deep dish. This way, you can get a chip right under the chili-spiked beans and lift it up through every ingredient. The seven layers in this recipe are the classic combination of flavors, but you can give it a subtle twist by using refried black beans or pepper jack cheese. If you don’t love olives, replace them with something like fire-roasted corn or bell peppers.
10/74
Shrimp Avocado Salad
Skill Level
Medium
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
The delicious taste and smooth texture of avocados with the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Nutrition Facts:
3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.
This lime juice-drenched shrimp side dish has many of the same elements as shrimp ceviche. But since it starts with cooked shrimp, it’s easier to make and bring to a barbecue potluck. Buy precooked shrimp to save time. Or, add more flavor by grilling the shrimp before chopping and mixing them into the recipe.
11/74
Million-Dollar Deviled Eggs
Skill Level
Easy
Total Time
20 min
Servings
2 dozen
From the Recipe Creator:
Taste the zing of mustard coupled with sweet pickle in every bite of these delicious deviled eggs. Garnish them with bacon and pickle for a special touch. —Taste of Home Test Kitchen
Nutrition Facts:
1 stuffed egg half: 60 calories, 5g fat (1g saturated fat), 95mg cholesterol, 87mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.
Deviled eggs are one of the best barbecue side dishes, and these creamy eggs take a classic recipe to a new level. The filling has some of the ingredients you expect, like mayonnaise and mustard. But a surprise addition of softened butter makes the mashed yolks extra-silky without needing to saturate them with more mayonnaise.
12/74
Ramen Noodle Salad
Skill Level
Easy
Total Time
25 min
Servings
16 servings
From the Recipe Creator:
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Nutrition Facts:
3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.
This take on coleslaw is full of fresh vegetables, but it’s also loaded with crunchy almonds, sunflower seeds and the star of the salad: dry ramen noodles. The broken noodles will soften quickly once tossed into the salad, so if you prefer them crisp, add them right before serving.
13/74
Cherry Tomato Salad
Skill Level
Easy
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Nutrition Facts:
3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
This contest-winning recipe proves that sometimes simplicity reigns supreme. Marinating cherry tomatoes in a basic vinaigrette laden with fresh herbs until the flavors mingle together is enough to make a showstopping barbecue side dish. You can use grape tomatoes in any color, but stay away from chopped large tomatoes like beefsteak. Those types of tomatoes release too much water and will dilute the dressing.
14/74
Creamy Macaroni and Cheese
Skill Level
Easy
Total Time
55 min
Servings
6 servings
From the Recipe Creator:
This is the ultimate creamy mac and cheese. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. —Cindy Hartley, Chesapeake, Virginia
Nutrition Facts:
1 cup: 653 calories, 46g fat (30g saturated fat), 143mg cholesterol, 1141mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 25g protein.
Comfort food recipes and barbecue side dishes can go hand in hand, especially when it involves macaroni and cheese. This baked macaroni and cheese has sour cream, Velveeta, Parmesan and cheddar. It’s super creamy and cheesy regardless of whether it’s enjoyed warm or at room temperature.
15/74
Cucumber Salad with Sour Cream
Skill Level
Easy
Total Time
15 min
Servings
8 servings
From the Recipe Creator:
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
Nutrition Facts:
3/4 cup: 62 calories, 3g fat (2g saturated fat), 10mg cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Cucumbers are cool, crisp and refreshing, and the mild taste pairs with a wide variety of barbecue foods. This easy side dish combines sour cream, vinegar, sugar and pepper with cucumbers and onion. It’s a quick make-ahead dish that is creamy but light at the same time.
16/74
Cowboy Caviar (Corn and Black Bean Salad)
Skill Level
Easy
Total Time
15 min
Servings
8 servings
From the Recipe Creator:
This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
Nutrition Facts:
3/4 cup: 167 calories, 4g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
This Texas-born side dish was jokingly named caviar essentially for being the opposite of fancy. But if loving a corn and bean salad soaked in a lime and cumin vinaigrette is wrong, I don’t want to be right. Take advantage of the summer season and use fresh corn. It’s easy to cut the corn kernels off the cob, and it will be even more sweet and juicy than frozen corn.
17/74
Corn Pudding
Skill Level
Easy
Total Time
1 hour 5 min
Servings
8 servings
From the Recipe Creator:
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Nutrition Facts:
3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.
Corn pudding isn’t a twist on vanilla pudding or a dessert at all. Instead, it’s a light, creamy celebration of corn and one of my favorite summer barbecue foods. If you haven’t made it before, baking corn pudding is similar to making a cake. It starts with creaming butter and sugar before adding eggs, sour cream, corn muffin mix, milk and corn. The loose texture bakes up soft and jiggly, perfect for scooping onto a plate next to grilled ribs or barbecue chicken.
18/74
Quinoa Tabbouleh
Skill Level
Easy
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Nutrition Facts:
3/4 cup: 160 calories, 8g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Tabbouleh is a bright and flavorful way to pack tons of fresh tomatoes, cucumbers and herbs into a simple side dish perfect for a barbecue potluck. Traditionally, tabbouleh has bulgur, but this recipe uses quinoa so it has the added bonus of being gluten-free. There are different types of quinoa, but for this quinoa recipe, stick with white. It has the mildest taste and will pair well with the fresh ingredients.
19/74
Vegan Potato Salad
Skill Level
Medium
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
Don't be fooled by the green color—this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California
Nutrition Facts:
3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.
The green, herby dressing is the real star of this potato salad. By replacing regular mayonnaise with vegan mayonnaise, this barbecue side dish is also dairy-free and egg-free. You need soft avocados to get the best texture in the dressing, so if yours are still hard a day or two before the gathering, toss the avocados in a paper bag with an unpeeled banana. This is one of our favorite ways to ripen avocado quickly.
20/74
Zucchini Corn Fritters
Skill Level
Easy
Total Time
30 min
Servings
1-1/2 dozen
From the Recipe Creator:
Fresh zucchini and corn are mixed with Parmesan cheese, garlic powder and green onions to create a golden brown, chewy, tender fried delicacy. Serve it as an appetizer with spicy Sriracha mayo or as a side dish to grilled chicken or fish. —Taste of Home Test Kitchen
Nutrition Facts:
1 fritter: 87 calories, 5g fat (1g saturated fat), 22mg cholesterol, 256mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.
If it’s possible to make corn fritters more of a perfect summer side dish, the addition of grated zucchini and Parmesan in these fritters does the job. While they’re delicious hot out of the skillet, I also love a fritter at room temperature when some of the crunchy edges soften. Then you can really appreciate the custardy, sweet texture and taste of the vegetables.
21/74
Tri-Color Pasta Salad
Skill Level
Easy
Total Time
20 min
Servings
14 servings
From the Recipe Creator:
Tackle gatherings with a bright side dish. This tri-color pasta salad with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts
Nutrition Facts:
3/4 cup: 149 calories, 4g fat (0 saturated fat), 0 cholesterol, 513mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 4g protein.
Using tri-color rotini in this pasta salad is a low-lift way to add color and a mild vegetable taste. Save time and extra dirty dishes by adding the broccoli to the pasta cooking water in the last two minutes to brighten the color and take the raw edge off the vegetable. Drain it well before combining it with the olives, tomatoes and vinaigrette so the salad doesn’t taste soggy.
22/74
Refried Bean Dip
Skill Level
Easy
Total Time
2 hours 10 min
Servings
4-1/2 cups
From the Recipe Creator:
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, “You brought your bean dip, didn’t you?” If there are any leftovers, we use them to make bean and cheese burritos the next day. —Wendi Wavrin Law, Omaha, Nebraska
Nutrition Facts:
2 tablespoons: 55 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
A slow cooker is the key to a very easy but flavorful refried bean dip. If you are taking it to a potluck, you can serve it right out of the slow cooker bowl. The dip has tang from picante sauce, sour cream and cream cheese, and savoriness from chili powder and two types of shredded cheese. For the creamiest texture, freshly grate cheese from a block instead of buying it grated at the store.
23/74
Mexican Street Corn Pasta Salad
Skill Level
Medium
Total Time
40 min
Servings
12 servings
From the Recipe Creator:
The mix of charred corn, creamy Cotija cheese and tangy lime dressing gives this pasta salad an irresistible street corn vibe. The bold, smoky flavors go great with anything cooked on the grill. —Taste of Home Test Kitchen
Nutrition Facts:
2/3 cup: 190 calories, 10g fat (2g saturated fat), 8mg cholesterol, 130mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein.
This recipe combines the creamy, sharp flavors of esquites—a classic Mexican street food—with American pasta salad. The dish is full of bold flavors and contrasting textures like cubed avocado, Cotija cheese, jalapeno, cilantro and grilled corn tossed in a mayonnaise and lime dressing. Look for Cotija cheese in the dairy section with other Mexican cheeses, like queso fresco or Oaxaca cheese. If possible, buy a block you can crumble yourself into bigger chunks, since prepared crumbled Cotija can be very fine.
24/74
Maryland Corn Pops
Skill Level
Medium
Total Time
35 min
Servings
2 dozen
From the Recipe Creator:
Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Nutrition Facts:
1 corn pop: 164 calories, 14g fat (3g saturated fat), 10mg cholesterol, 336mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 3g protein.
Corn on the cob is a summertime staple, but it’s not the most party-friendly food to serve unless you take inspiration from this recipe! To make corn pops, skewer chunks of grilled corn onto corn holders. Then, slather them with flavored mayonnaise and top with cheese and spices. Keep your knife sharp so cutting the corn cobs into thirds is a breeze.
25/74
Cauliflower Potato Salad
Skill Level
Easy
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Nutrition Facts:
3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Maybe we should call this recipe “faux-tato salad,” because there are no actual potatoes in this potluck-friendly side dish. Instead, steamed chunks of cauliflower make a fantastic stand-in for the potatoes. By the time you mix in the dressing and other crunchy and creamy ingredients, you won’t really notice a big difference. Plan ahead so the salad has time to sit and the cauliflower can absorb all the flavors from the pickles, fresh vegetables and Dijon-infused dressing.
26/74
Patio Pinto Beans
Skill Level
Medium
Total Time
1 hour 25 min
Servings
10 servings
From the Recipe Creator:
Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin’s birthday and he ate the entire thing. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
3/4 cup: 349 calories, 8g fat (2g saturated fat), 11mg cholesterol, 1183mg sodium, 55g carbohydrate (13g sugars, 12g fiber), 17g protein.
These baked beans are a little bit sweet from brown sugar, tangy from tomato sauce and smoky from crumbled bacon. We recommend using a Dutch oven. The pan’s heft will prevent the sauce from burning and it can seamlessly transition from the stovetop to the oven. These are our favorite Dutch ovens if you need to pick one up.
27/74
Guacamole
Skill Level
Easy
Total Time
10 min
Servings
2 cups
From the Recipe Creator:
Juicy tomatoes, spicy jalapeno pepper, tangy red onion and the refreshing juice from limes are mashed with creamy avocados to make a traditional and versatile guacamole dip. Put it on tacos and nachos, or pair it with plain ol' chips for an added richness. —Taste of Home Test Kitchen
Nutrition Facts:
2 tablespoons: 31 calories, 3g fat (0 saturated fat), 0 cholesterol, 76mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 0 protein.
Guacamole is one of the best barbecue sides. It can double as a satisfying topping for grilled chicken, steak or burgers in addition to being a beloved dip for chips. If making a double (or triple) batch, crush the avocados with a potato masher or stiff metal whisk. It will be easier to tackle the bigger volume with a tool larger than a fork.
28/74
Creamed Corn
Skill Level
Easy
Total Time
20 min
Servings
8 servings
From the Recipe Creator:
This side has earned a permanent place on our special-occasion menus. While my whole family loves it, my son would be especially disappointed if I forgot to include our corn dish. —Deb Hauptmann, Mohnton, Pennsylvania
Nutrition Facts:
2/3 cup: 317 calories, 21g fat (13g saturated fat), 59mg cholesterol, 425mg sodium, 31g carbohydrate (11g sugars, 2g fiber), 6g protein.
Despite its name, creamed corn usually doesn’t have any dairy. Instead it relies on pureed corn and starchy corn juices to create a silky texture. This recipe, however, goes all in and combines crisp whole corn kernels with a flour-thickened heavy cream and milk-based sauce for a skillet of luscious, richly sauced corn.
29/74
Overnight Salad
Skill Level
Easy
Total Time
20 min
Servings
16 servings
From the Recipe Creator:
This layered salad is a family favorite from a church cookbook I've had for more than 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Nutrition Facts:
1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.
This hearty layered salad is a far cry from a bowl of tender, lightly dressed lettuces. That’s what makes it unique and one of the best barbecue potluck recipes. Instead of tossing all the ingredients together, iceberg lettuce is topped with fresh vegetables, frozen peas, sweetened mayonnaise, cheese, bacon and dried cranberries. Overnight refrigeration melds all the flavors together but still keeps it crisp and juicy.
30/74
Mango Avocado Salsa
Skill Level
Easy
Total Time
15 min
Servings
4 cups
From the Recipe Creator:
When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add the avocado just before serving. —Diana Nienberg, McComb, Ohio
Nutrition Facts:
1/4 cup (calculated without chips and vegetables): 67 calories, 5g fat (1g saturated fat), 0 cholesterol, 151mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Mango and avocado may not be the first combination that comes to mind for salsa. The sweet, floral taste of mango cuts through the rich avocado and makes the dish bright and juicy. I love this salsa with grilled chicken, shrimp or fish, or just scooped up with tortilla chips. If I have a ripe peach or nectarine around, I’ll toss that in for another layer of flavor.
31/74
Creamy Macaroni Salad
Skill Level
Easy
Total Time
40 min
Servings
16 servings
From the Recipe Creator:
When we grill, my mother asks me to make this creamy macaroni salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
Nutrition Facts:
3/4 cup: 160 calories, 6g fat (1g saturated fat), 5mg cholesterol, 320mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
This classic-tasting, creamy pasta salad is a great barbecue food. The bite-sized elbow pasta is easy to eat with a spoon or fork while walking around and chatting with friends. After boiling the pasta, run it under cold water to stop the cooking process so the little noodles don’t become mushy or split and fall apart. Don’t be tempted to skip that step!
32/74
Watermelon Feta Flag Salad
Skill Level
Medium
Total Time
25 min
Servings
12 servings
From the Recipe Creator:
Our family celebrates the Fourth of July with a watermelon salad that resembles the flag. Here’s an all-American centerpiece that’s truly red, white and blue. —Jan Whitworth, Roebuck, South Carolina
Nutrition Facts:
3/4 cup salad: 140 calories, 10g fat (4g saturated fat), 17mg cholesterol, 256mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 4g protein.
You might be familiar with flag cake, but what about flag salad? By arranging cubes of watermelon, feta and blueberries over a bed of arugula, you can create a barbecue side dish that’s beautiful and patriotic. Despite the large amount of fruit in this salad, it’s a savory side dish tied together by a tangy Dijon and red wine vinegar dressing.
33/74
Frito Corn Salad
Skill Level
Easy
Total Time
10 min
Servings
10 servings
From the Recipe Creator:
This Frito corn salad is always requested by friends and family! It's super easy and great alongside just about any main course. Quick tip: Wait on adding the Fritos until you're about to serve, as they tend to get soggy after a few hours. —Mandy McKinnon, North Canton, Ohio
Nutrition Facts:
3/4 cup: 463 calories, 35g fat (9g saturated fat), 28mg cholesterol, 789mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 8g protein.
Since I’m already a fan of topping salads with potato chips or french fries, I can totally get behind this creamy side dish studded with corn and crushed chili cheese-flavored corn chips. Try fresh corn kernels instead of canned when corn is in season for an even bigger burst of flavor.
34/74
Buttery Horseradish Corn on the Cob
Skill Level
Easy
Total Time
30 min
Servings
12 servings
From the Recipe Creator:
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Nutrition Facts:
1 ear of corn: 203 calories, 14g fat (8g saturated fat), 33mg cholesterol, 732mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein.
This boldly-flavored corn side dish takes a summertime staple and gives it an unexpected twist. Add spicy pepper jack cheese, prepared horseradish, balsamic vinegar and spices to softened butter before slathering it on corn, wrapping the corn in foil and grilling. Horseradish has a fiery kick, but it mellows when cooked and has some natural sweetness. So even if you think you don’t love horseradish, this recipe is worth a try!
35/74
Yellow Squash and Zucchini Casserole
Skill Level
Medium
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
This yellow squash and zucchini casserole is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven, and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
Nutrition Facts:
1 cup: 203 calories, 14g fat (8g saturated fat), 39mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 6g protein.
It’s easy to turn a bumper crop of summer squash into a light and creamy casserole. This recipe has a few essential tips to ensure the casserole bakes up full of flavor and not full of soggy squashy liquid. After briefly cooking the squash to evaporate some of the liquid, bread crumbs and cheese are mixed in to help absorb any water that leaches out during baking. Transferring it to a dish for baking makes it easy to take to a potluck as a barbecue side dish, but you can just use an oven-proof skillet if it’s a casual night at home.
36/74
Bacon-Wrapped Jalapeno Poppers
Skill Level
Easy
Total Time
30 min
Servings
1 dozen
From the Recipe Creator:
There’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida
Nutrition Facts:
1 stuffed pepper half: 66 calories, 5g fat (3g saturated fat), 15mg cholesterol, 115mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.
These cheese-filled jalapeno poppers take it to the next level with a bacon wrap and a roll in a brown sugar-chili seasoning for salty, sweet and spicy bites. The capsaicin (aka the element that makes peppers hot) is mostly found on the inner ribs of the jalapenos, which connects the seeds to the pepper, and that can get onto your fingers and burn even after a hand wash. To minimize the burn of jalapeno hands, try using a small spoon to scrape out the peppers rather than your fingertips to minimize direct contact.
37/74
Sweet Potato Biscuits
Skill Level
Easy
Total Time
30 min
Servings
15 biscuits (about 1/2 cup honey butter)
From the Recipe Creator:
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
Nutrition Facts:
1 biscuit with 1-1/2 teaspoons butter: 186 calories, 10g fat (5g saturated fat), 20mg cholesterol, 312mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 2g protein.
Sweet potato recipes aren’t just for autumn! The warm spices of cinnamon and nutmeg in these sweet potato biscuits are a great partner to barbecue foods and the smoky, charred taste of grilled meat and vegetables. Enjoy them as a barbecue side dish, or split them and make biscuit sandwiches.
38/74
Tomato Galette
Skill Level
Easy
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Nutrition Facts:
1 piece: 317 calories, 23g fat (15g saturated fat), 68mg cholesterol, 559mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 9g protein.
If you are looking for elegant barbecue potluck ideas and can’t get enough of summer tomatoes, you have found the perfect recipe. This open-faced tomato pie has a buttery crust and a simple tomato and cheese filling. Don’t worry if the filling leaks out of the pastry a little as it bakes—it’s just a sign of extra-juicy tomatoes.
39/74
Grilled Vegetable Platter
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota
Nutrition Facts:
1 serving: 144 calories, 9g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
A balsamic and honey vinaigrette doubles as a marinade and dressing for this brightly colored grilled vegetable platter. It features asparagus, carrots, onion, squash and sweet peppers. The vegetables are cooked on a grilling grid over the grill grates so they won’t easily fall through the open spaces to the bottom of the grill.
40/74
Caprese Skewers
Skill Level
Easy
Total Time
10 min
Servings
12 kabobs
From the Recipe Creator:
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Nutrition Facts:
1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
There’s no cooking required to turn Caprese salad into a potluck-friendly idea! This recipe calls for grape tomatoes and cherry-sized balls of fresh mozzarella. These mozzarella pieces are big enough to easily thread onto the skewers and stay put—but not so big that they’re hard to eat. To keep the interplay of flavors balanced, pick smaller basil leaves. They are a little sweeter and milder to weave between the tomatoes and mozzarella.
41/74
Summer Corn Salad
Skill Level
Easy
Total Time
20 min
Servings
4 servings
From the Recipe Creator:
This beautiful salad truly captures the summer season. It's chock-full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. —Priscilla Yee, Concord, California
Nutrition Facts:
3/4 cup: 136 calories, 8g fat (2g saturated fat), 4mg cholesterol, 231mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
I could make a different corn salad recipe every day in the summer and never have a repeat dish. There are so many different combinations and flavors to try! This recipe calls for lightly cooking the corn kernels to enhance their sweetness and remove excess starch. Then, toss the corn with a lime juice vinaigrette, crisp vegetables and crumbled feta. Finally, pack it up to take to a barbecue potluck or refrigerate until dinner.
42/74
Broccoli Rice Casserole
Skill Level
Easy
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve. It makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
Nutrition Facts:
1 cup: 241 calories, 11g fat (6g saturated fat), 32mg cholesterol, 782mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 8g protein.
Instead of macaroni and cheese, bring a dish of this cheesy rice casserole to your next barbecue potluck. Between using precooked rice and some ingredient shortcuts like frozen chopped broccoli, condensed soup and cheese dip, it takes only minutes to assemble.
43/74
Lemon Orzo Salad
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Nutrition Facts:
2/3 cup: 259 calories, 19g fat (4g saturated fat), 5mg cholesterol, 460mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein.
This bright and flavorful barbecue side dish is packed with Mediterranean flavors like tomatoes, capers, feta and artichoke hearts. The lemony dressing has fresh tarragon—an underrated and underappreciated herb in my opinion. If you love it too, feel free to sprinkle some extra into the salad for a bolder taste against the other ingredients.
44/74
Green Beans with Bacon
Skill Level
Easy
Total Time
25 min
Servings
8 servings
From the Recipe Creator:
Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, Wisconsin
Nutrition Facts:
1 cup: 62 calories, 2g fat (1g saturated fat), 6mg cholesterol, 177mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
When thinking of barbecue potluck ideas, don’t forget to add a green vegetable to the spread, even if it’s like this recipe that sneaks in bits of crispy bacon. There are many types of bacon. If you want a more intense, smoky taste or meatier pieces, feel free to use your preferred kind.
45/74
Fruit Salsa
Skill Level
Easy
Total Time
30 min
Servings
about 2-1/2 cups salsa and 80 chips
From the Recipe Creator:
I first made this fresh fruit salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering—and I have to keep reminding everyone who introduced it! —Jessica Robinson, Indian Trail, North Carolina
Nutrition Facts:
2 tablespoons salsa with 4 chips: 134 calories, 4g fat (2g saturated fat), 6mg cholesterol, 136mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 2g protein.
What makes this salsa different from a fruit salad comes down to the size of the chop. The finely chopped strawberry, orange and kiwi with crushed pineapple makes for an easy-to-scoop salsa. It’s served with homemade cinnamon-sugar tortilla chips. But you could skip those and use regular chips for a sweet-salty bite.
46/74
Broccoli Cranberry Salad
Skill Level
Medium
Total Time
25 min
Servings
10 servings
From the Recipe Creator:
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa
Nutrition Facts:
3/4 cup: 121 calories, 7g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Raw broccoli is the star of this tangy and slightly sweet salad. As the broccoli sits coated in the dressing, it softens a little and soaks up the dressing while remaining mostly crunchy. Toss in the sunflower seeds and crispy bacon right before serving so they don’t become soggy.
47/74
Grilled Cabbage
Skill Level
Easy
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Nutrition Facts:
1 wedge: 98 calories, 8g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Growing up, I thought of cabbage only as part of coleslaw or cabbage rolls. However, that overlooks the absolute best way to enjoy cabbage: grilled. In this recipe, wedges of cabbage are basted with butter, wrapped in a foil packet and grilled until silky, sweet and lightly charred with a bit of crunch. It turns an affordable, unassuming vegetable into something spectacular.
48/74
Cowboy Beans
Skill Level
Medium
Total Time
4 hours 30 min
Servings
8 servings
From the Recipe Creator:
This cowboy beans recipe is tradition when my girlfriends and I go up north for a girls weekend. The husbands and kids are left at home, but the slow cooker comes with us! —Julie Butsch, Hartland, Wisconsin
Nutrition Facts:
3/4 cup: 340 calories, 5g fat (2g saturated fat), 35mg cholesterol, 691mg sodium, 54g carbohydrate (23g sugars, 12g fiber), 21g protein.
These saucy beans are like a mashup of chili and baked beans. This recipe includes browned ground beef, a tangy ketchup-based sauce and four different kinds of beans. The beans gently simmer for hours in a slow cooker, which makes this an easy barbecue side that needs little attention while you get everything else ready.
49/74
Grilled Potato Skins
Skill Level
Easy
Total Time
30 min
Servings
8 appetizers
From the Recipe Creator:
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
Nutrition Facts:
2 each: 327 calories, 16g fat (10g saturated fat), 49mg cholesterol, 611mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 12g protein.
Grilled potato skins have the same crispy skins and creamy interiors we all love in classic potato skins. You can load them up with toppings while giving them a kiss of smoke. Save the insides of the potatoes in a container. Cover them with water to prevent browning, and then drain and turn them into mashed potatoes another day.
50/74
Boston Baked Beans
Skill Level
Medium
Total Time
4 hours
Servings
12 servings
From the Recipe Creator:
For a potluck or picnic, you can’t beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. —Pat Medeiros, Tiverton, Rhode Island
Nutrition Facts:
2/3 cup: 385 calories, 5g fat (2g saturated fat), 7mg cholesterol, 810mg sodium, 77g carbohydrate (50g sugars, 8g fiber), 11g protein.
Don’t be put off by the lengthy cooking time of Boston baked beans. Most of that time is hands-off. This recipe starts with a quick-soak method for dry beans, so you don’t have to start the recipe the night before. Then, the softened beans are baked low and slow in a savory-sweet sauce with plenty of molasses, maple syrup, ketchup and bits of bacon until they are meltingly tender and bronzed to perfection.
51/74
Slow Cooker Cheesy Corn
Skill Level
Easy
Total Time
3 hours 5 min
Servings
12 servings
From the Recipe Creator:
My family really likes this creamy, cheesy side dish. It's so easy to make. Even those who usually don't eat much corn often ask for a second helping. —Mary Ann Truitt, Wichita, Kansas
Nutrition Facts:
1 cup: 265 calories, 16g fat (9g saturated fat), 39mg cholesterol, 227mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 7g protein.
Making cheesy corn is as easy as mixing together a handful of ingredients, including cream cheese, butter and American cheese. Then just let everything heat gently in a slow cooker. You can add another cheese like cheddar or pepper jack, but wait to stir it in until before serving. Those cheeses in particular will split and curdle if they overheat.
52/74
Green Bean Potato Salad
Skill Level
Easy
Total Time
35 min
Servings
10 servings
From the Recipe Creator:
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Nutrition Facts:
3/4 cup: 183 calories, 11g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
Instead of a creamy potato salad for a barbecue side dish, try this potato and green bean salad. It’s dressed with a sharp, lemony vinaigrette and peppered with thinly sliced red onion. The addition of fresh mint, which adds a lovely herbal note, is optional. My favorite herb in this type of salad is fresh dill—try either one or both!
53/74
Grilled Mushrooms
Skill Level
Easy
Total Time
15 min
Servings
4 servings
From the Recipe Creator:
Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Nutrition Facts:
1 skewer: 77 calories, 8g fat (5g saturated fat), 20mg cholesterol, 230mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.
This recipe makes grilling whole mushrooms easier by threading them onto skewers. Then, brush them with a flavored butter and cook until tender. Mushrooms have a lot of water and can withstand the heat of a medium-high grill, but it’s still important to turn them occasionally for even cooking and to prevent the butter from scorching.
54/74
Southwest Corn
Skill Level
Easy
Total Time
20 min
Servings
5 servings
From the Recipe Creator:
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Nutrition Facts:
2/3 cup: 104 calories, 3g fat (2g saturated fat), 6mg cholesterol, 256mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Cumin, fresh lime juice and cilantro give this skillet of buttery corn its southwestern spin. Add a pinch of cayenne or some chopped chipotle peppers for a spicy kick if you like a bit of heat. Serve it warm as a side dish. Or, let it cool and treat it like a salsa with tortilla chips on the side for scooping.
55/74
Deviled Egg Pasta Salad
Skill Level
Medium
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
This macaroni salad mixes cooked egg yolks into the mayonnaise dressing to give it that classic deviled egg taste. If your usual macaroni salad includes other veggies, such as sweet red pepper or carrots, feel free to stir them in. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 331 calories, 25g fat (4g saturated fat), 150mg cholesterol, 421mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 7g protein.
This pasta is less fussy than making a tray of deviled eggs, but it brings all the same flavors in a make-ahead and potluck-friendly way. You need six cooked eggs for this recipe. Try making hard-boiled eggs in the Instant Pot, which is my favorite way for cooking larger batches. They turn out perfectly every time!
56/74
Peach Mango Salsa
Skill Level
Easy
Total Time
20 min
Servings
4 cups
From the Recipe Creator:
This colorful, freshly made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors. —Marina Castle Kelley, Canyon Country, California
Nutrition Facts:
1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 Free food.
Adding ripe peaches and mango to an otherwise classic salsa recipe makes an everyday dip unbelievably delicious and special. To keep the texture of the salsa juicy and soft, remove the fuzzy peach skins. If you don’t know how to peel peaches, don’t worry, it’s super easy. They get a quick dunk in boiling water and a dip in ice water, then the skins will slip right off!
57/74
Potato Galette
Skill Level
Easy
Total Time
1 hour
Servings
8 servings
From the Recipe Creator:
I have always wanted to try this method of cooking sliced potatoes. To add my own flair to this potato galette recipe, I used garlic, chipotle and onion powder. Then, I sliced it like a pie, and the dish was amazing! —Christi Dalton, Lafayette, Tennessee
Nutrition Facts:
1 serving: 228 calories, 10g fat (6g saturated fat), 22mg cholesterol, 599mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g protein.
In this recipe, thinly sliced Yukon Gold potatoes are layered with buttery shallots and garlic, Parmesan cheese and thyme. Then they are baked until crisp. For the best results, don’t rinse your sliced potatoes. The natural starches help them stick together once cooked. A mandoline slicer makes fast work of cutting the potatoes while keeping them an even thickness. Just be sure to use the safety guard to protect your fingers.
58/74
Summer Harvest Grilled Panzanella Salad
Skill Level
Easy
Total Time
25 min
Servings
8 servings
From the Recipe Creator:
This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts
Nutrition Facts:
1 cup: 263 calories, 12g fat (2g saturated fat), 0 cholesterol, 643mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 6g protein.
Instead of being a tomato-heavy dish, this panzanella salad includes lots of other vegetables, like eggplant, zucchini and artichoke hearts. These veggies pick up extra flavor from being grilled first. Panzanella is a great make-ahead barbecue side. The longer the bread and vegetables sit in the Dijon dressing, the better it tastes.
59/74
Vegan Baked Beans
Skill Level
Medium
Total Time
9 hours 30 min
Servings
8 servings
From the Recipe Creator:
This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 294 calories, 1g fat (0 saturated fat), 0 cholesterol, 161mg sodium, 60g carbohydrate (27g sugars, 9g fiber), 13g protein.
There is no meat in these vegan baked beans. Between the tender navy beans and the flavorful molasses and ketchup-based sauce, you won’t miss it. The optional liquid smoke gives some depth of flavor to the beans. You could also sprinkle in some smoked paprika for a similar effect.
60/74
Squash Relish
Skill Level
Medium
Total Time
1 hour
Servings
6 pints
From the Recipe Creator:
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi
Nutrition Facts:
2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.
The only thing more abundant in my summer garden than cucumbers is squash. I’m always looking for creative ways to use it, like this sweet and tangy relish. This recipe walks you through how to make the flavorful relish, perfect for topping hot dogs or burgers, and also how to process and can it so you will be able to enjoy it months later.
61/74
Ambrosia Salad
Skill Level
Easy
Total Time
10 min
Servings
6 servings
From the Recipe Creator:
Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina
Nutrition Facts:
2/3 cup: 247 calories, 14g fat (10g saturated fat), 28mg cholesterol, 67mg sodium, 32g carbohydrate (29g sugars, 1g fiber), 2g protein.
Traditional in the southern states of America, ambrosia is a sweet, fruity salad with mini marshmallows and coconut. Sour cream binds everything together and gives the salad a subtle tang that offsets the sugary ingredients.
62/74
Cucumber Tomato Salad
Skill Level
Easy
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get-together. It's an easy-going, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia
Nutrition Facts:
3/4 cup: 90 calories, 5g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
When it comes to barbecue sides, it doesn’t get easier or more summery than tossing cucumbers and tomatoes into a tangy salad. The salad also has crumbled feta for a creamy, salty punch against the fresh vegetables. To keep it dairy-free, you could replace the feta with chopped olives or capers.
63/74
Freezer Slaw
Skill Level
Medium
Total Time
40 min
Servings
18 servings
From the Recipe Creator:
In this unusual slaw recipe from my mother, you combine all the ingredients and then store the mixture in the freezer. Remember to thaw before serving. —Alice Campbell, Dickinson, North Dakota
Nutrition Facts:
3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 287mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein.
This recipe isn’t just a regular make-ahead barbecue side dish. It’s one that can be assembled and frozen months ahead of time. The key to a successful, crisp, frozen and thawed slaw is salting the shredded cabbage. Then, let it sit for at least an hour so it can purge some of its natural water content before you add the vinegar-based dressing.
64/74
Cucumber Watermelon Salad
Skill Level
Easy
Total Time
20 min
Servings
16 servings
From the Recipe Creator:
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Nutrition Facts:
3/4 cup: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 78mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.
A sharp balsamic vinaigrette takes cucumbers and watermelon and transforms them into a crisp, refreshing side. You can use a different type of vinegar instead of balsamic, but you may need to add a pinch of sugar for balance if it has more acidity.
65/74
Green Bean Salad
Skill Level
Easy
Total Time
30 min
Servings
16 servings (3/4 cup each)
From the Recipe Creator:
Serve up those green beans in a whole new way—with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Nutrition Facts:
3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.
This salad has just a few ingredients. Green beans, tomato, red onion and feta cheese are tossed with a lemon and balsamic dressing. The simplicity works well because each ingredient lifts the others up. It’s important to pat dry the blanched green beans well before dressing so the vinaigrette sticks to the beans and does not become diluted.
66/74
Tomato Focaccia
Skill Level
Medium
Total Time
50 min
Servings
12 servings
From the Recipe Creator:
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
Nutrition Facts:
1 piece: 112 calories, 3g fat (1g saturated fat), 2mg cholesterol, 320mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic exchanges: 1 starch, 1/2 fat.
Focaccia is a fantastic bread to make from scratch for new or experienced bakers. It doesn’t require any fancy equipment or shaping but still bakes up light and airy. This recipe borrows flavors from a classic slice of pizza with garlic, oregano, mozzarella and fresh tomatoes.
67/74
Macaroni Coleslaw
Skill Level
Easy
Total Time
25 min
Servings
16 servings
From the Recipe Creator:
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Nutrition Facts:
3/4 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 286mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
If you can’t decide between coleslaw and pasta salad, this recipe eliminates the need to choose. It seamlessly blends the two recipes into one. Cucumber, bell pepper and water chestnuts join coleslaw mix, onion and celery for crunch. Pasta and a creamy Miracle Whip-based dressing bring it all together.
68/74
Strawberry Pretzel Salad
Skill Level
Easy
Total Time
30 min
Servings
16 servings
From the Recipe Creator:
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Nutrition Facts:
1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.
Maybe this beloved, brightly colored potluck side dish is closer to a sweet treat than a savory salad. But given how tasty and pretty it is, it gets a pass. The gelatin topping needs plenty of time to set, so it’s the perfect choice when you need a make-ahead recipe.
69/74
Prosciutto and Melon
Skill Level
Easy
Total Time
15 min
Servings
1 dozen
From the Recipe Creator:
Appetizers don't get much simpler than this classic. Basil adds color to the platter, and a balsamic-honey glaze adds sweet-savory flavor. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 49 calories, 2g fat (1g saturated fat), 13mg cholesterol, 279mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 4g protein.
This elegant, classic Italian side is almost too easy. But when it’s also almost too delicious, why complain? Wrap salty, thinly sliced prosciutto around ripe wedges of cantaloupe or honeydew. Then, top with a drizzle of honey and some fresh basil. Make sure you pick a ripe melon for the most flavor.
70/74
Mac and Cheese Bites
Skill Level
Medium
Total Time
45 min
Servings
3 dozen
From the Recipe Creator:
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. To my surprise, it was the adults who devoured these mini mac and cheese bites. —Kate Mainiero, Elizaville, New York
Nutrition Facts:
1 appetizer: 91 calories, 5g fat (3g saturated fat), 22mg cholesterol, 162mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 4g protein.
A mini muffin tin turns macaroni and cheese into the perfect potluck two-bite side dish. Bread crumbs sprinkled in the bottom of each muffin cup add a bit of crunch and keep the bites from sticking so they come out of the pan intact.
71/74
BLT Macaroni Salad
Skill Level
Medium
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
After a friend served this BLT pasta salad, I just had to get the recipe. My husband loves BLT sandwiches, so this has become a favorite of his. It's nice to serve on hot and humid days, which we frequently get during summer here in Virginia. —Mrs. Hamilton Myers Jr., Charlottesville, Virginia
Nutrition Facts:
3/4 cup: 259 calories, 17g fat (3g saturated fat), 10mg cholesterol, 287mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 5g protein.
This pasta salad tastes just like a BLT sandwich, but in a potluck-friendly form. Cooked elbow pasta is tossed with green onions, tomatoes and a creamy dressing. Then the mixture is refrigerated to blend the flavors. Stir the shredded lettuce and bacon into the salad just before serving so they stay crisp and fresh.
72/74
Seven-Layer Gelatin Salad
Skill Level
Medium
Total Time
30 min
Servings
20 servings
From the Recipe Creator:
Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings. —Jan Hemness, Stockton, Missouri
Nutrition Facts:
1 serving: 163 calories, 3g fat (3g saturated fat), 6mg cholesterol, 85mg sodium, 30g carbohydrate (30g sugars, 0 fiber), 4g protein.
Jell-O mold recipes are fun and retro, but their striking color and bold, fruity flavors have helped them stand the test of time. They are still one of the best barbecue side dishes. For the most striking layers, alternate plain gelatin layers with creamy ones, letting each layer set lightly before adding the next.
73/74
Couscous Salad
Skill Level
Easy
Total Time
30 min
Servings
9 servings
From the Recipe Creator:
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing but lightened it with a lemon vinaigrette. It's even better now! —Priscilla Yee, Concord, California
Nutrition Facts:
3/4 cup: 173 calories, 6g fat (1g saturated fat), 3mg cholesterol, 264mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Couscous may look like a tiny seed, but it’s actually quick-cooking pasta, making this recipe is a fun twist on pasta salad. Fresh vegetables, cooked corn, crumbled feta and a lemon vinaigrette combine for a summery side. Since couscous has the same versatility as pasta, feel free to play with the ingredients and make it your own.
74/74
Company Fruit Salad
Skill Level
Easy
Total Time
20 min
Servings
20 servings
From the Recipe Creator:
We first tried a cream cheese fruit salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing, delightful salad for every picnic and get-together. It can be a snack, side dish or dessert. —Connie Osterhout, Napoleon, Ohio
Nutrition Facts:
3/4 cup: 161 calories, 7g fat (2g saturated fat), 11mg cholesterol, 48mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.
What sets this fruit salad apart is the tangy, creamy and slightly savory dressing. It’s made from a combination of cream cheese, sour cream, mayonnaise and sugar to blanket the fruit. The salad has hearty fruits that don’t leach out too much water, like apples and grapes, but if you want to add something more seasonal, choose fruits that will not make the dressing runny, like pitted cherries or cubed melon.
Barbecue Sides FAQ
What sides should I bring to a barbecue potluck or cookout?
When choosing what sides to bring to a barbecue or cookout, think about hitting on classics like coleslaws, potato salads or layered dips that you know will be crowd-pleasers. Also, make sure they’ll taste great next to an assortment of other dishes. Or, use it as an opportunity to try something new!
It can also be super helpful and considerate to think about the meal as a whole, so if you know the host will be grilling a ton of meat, make vegetarian side dishes as a counterbalance. Regardless of what you take, make sure it can stand the test of time and will hold up as people graze throughout the afternoon.
What vegetables make the best barbecue side dishes?
The vegetables that make the best side dishes for barbecue are ones that celebrate the produce of the season, like corn, squash, cucumbers and tomatoes, or ones that just taste great next to grilled meats or seafood. They can be cooked or left raw, incorporated into a salad or beautifully arranged on a platter by themselves.
How can I make side dishes for a barbecue ahead of time?
To make sides for a barbecue ahead of time, you can either make something that reheats well, like baked macaroni and cheese, or something that can be made ahead of time and served right from the refrigerator, like a cold dip or salsa recipe. You could also make a slow-cooker recipe that gently bubbles away while you get ready for the barbecue and can also be served right from the pot.
