30 Essential Fourth of July Side Dishes

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

Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado

Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Beaver Dam, Wisconsin

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska

Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois

Tackle gatherings to go with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is the easiest one you could take. —Amanda Cable, Boxford, Massachusetts

My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio

For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska

A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

I was under doctor’s orders to reduce the amount sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They’re tops in my hit parade of patriotic dishes. —Julie Murphy, Peachtree City, Georgia

With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana

This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. —Taste of Home Test Kitchen

A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect, if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland

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

This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan

Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana

My daughters wanted baked beans, so I gave homemade ones a shot. With mustard, molasses and a dash of heat, I made these beans absolutely delicious. —Jennifer Heasley, York, Pennsylvania

Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California

This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland

These fruity kabobs are so refreshing on a warm day. They're also a quick and easy meal for get-togethers. —Kathleen Hedger, Godfrey, Illinois

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California

A co-worker shared this slaw recipe with me. Now it's a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas

Bright flavors and crisp raw veggies make a satisfying salad that's hearty enough to be a full meal. —Teri Rasey, Cadillac, Michigan

“My love for Southwestern flavors led me to create this party-perfect dish. I’ve been experimenting with smoked paprika for a while and discovered that it’s an ideal addition to this recipe.”—Kelly Faust, Louisville, Kentucky