As you enter a Memorial Day cookout, you place a bowl of potato salad, a tray of bacon-wrapped green beans, and a jar of pineapple-jalapeño salsa on the table. Now, you mean business! Here is a list of 14 BBQ side dishes that will help you beat the boring old chips and make your table look planned, and not last-minute.

My name is Sarah M., and I’m a Midwest mom who once made potato salad at 10 p.m. and saved the day. You will get simple, authentic sides that are easy to transport, feed a lot of people, and will let you actually enjoy the cookout instead of standing by the grill all day.

1) Creamy Southern Potato Salad with Dijon and Sweet Pickles

This reminds me of the classic potato salad with a zesty kick from Dijon mustard and a delicious crunch from sweet pickles. It holds up really well for the picnic table, so I like to prepare it the day before when I have to feed a crowd. Once it was 10 pm and I mixed all the ingredients and it was still great the next day.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into pieces that are 1 inch
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup sweet dill pickles, diced
• 3 hard-boiled eggs, chopped
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 teaspoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon of kosher salt (and more depending on personal preference)
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the potatoes in a big saucepan, filling it with cold water. Add a teaspoon of salt. Bring it to a boil and cook until you can easily insert a fork, which should take around 12 to 15 minutes.
2. After draining them, let them cool for about ten minutes. They should still be a little warm.
3. In a large bowl, combine the mayonnaise, Dijon mustard, vinegar, sugar, pepper, and parsley. Stir until smooth.
4. Gently mix the potatoes, pickles, celery, onion, and eggs in the dressing. Be careful not to mash any of the ingredients.
5. For the best flavor, chill the mixture for a minimum of two hours and up to overnight. Taste for seasoning and add more salt and pepper as necessary.

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Servings: 8

2) Grilled Corn with Chili-Lime Butter and Cotija

It tastes smoky and a bit tangy. Because it feeds a crowd and is good for a picnic, it’s good for Memorial Day. I often prepare the butter the night before so it’s not a scramble.

Ingredients

• 8 ears sweet corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• Lime wedges for serving

Instructions

1. In a bowl, combine and stir until smooth butter, lime juice, lime zest, chili powder, paprika, salt, and pepper.
2. Preheat your grill to medium-high heat of about 400°F (204°C). Lightly oil the grates.
3. Lightly apply oil to the corn and grill for 10-12 minutes. Be sure to turn the corn every 2-3 minutes so they become evenly charred.
4. While still hot, spread chili-lime butter on each ear so it melts in.
5. Serve with lime wedges and sprinkle some cotija and cilantro over corn.

Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 8

3) Vinegar-Based Carolina Coleslaw

With some bite, and nicely tangy, this coleslaw counterbalances rich BBQ meats and maintains crispness during heat exposure. I can prep it the night before, so it’s perfect for large parties. Just note that it won’t be creamy, so tell guests who expect mayo.

Ingredients

• 1 small head of green cabbage, shredded (about 6 cups)
• 2 carrots, grated (about 1 cup)
• 1/2 red onion, thinly sliced
• 3/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1 tsp celery seed (optional)

Instructions

1. Put cabbage, carrots, and red onion in a large bowl.
2. Combine vinegar, sugar, salt, pepper, oil and celery seed in a jar and whisk until the sugar dissolves.
3. Drizzle dressing over your salad and use the salad tongs to mix until everything is covered.
4. Let cool for at least 1 hour to allow the flavors to meld. Stir again before serving.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 8

4) Bacon-Wrapped Green Bean Bundles

They have a savory, crisp, slightly sweet flavor because of the bacon. They have the perfect flavor and convenience for a Memorial Day cookout since guests can easily pick them with tongs and they are good to go. I usually prepare them the night before and store them in a tray in the refrigerator.

Ingredients

• 1 lb fresh green beans, trimmed
• 12 slices bacon, cut in half
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp brown sugar (optional)

Instructions

1. Set your oven to 400°F and cover the baking sheet with foil.
2. Toss beans with a bit of olive oil, salt, and pepper.
3. Grab about 8-10 beans and take one half-slice of bacon and wrap it around the center. Tuck the end under.
4. If you’re using brown sugar, sprinkle it on the sheet after placing the bundles seam-side down.
5. Bake for 18–22 minutes until the bacon is crisp. Turn it over after 10 minutes for even browning.
6. Before serving, allow it to rest for 3 minutes so the bacon firms up.

Preparation Time: 15 minutes | Cooking Time: 20 minutes | Number of Servings: 6

5) Tangy Baked Beans with Brown Sugar and Mustard

They are sweet with a hint of smokiness, which goes great with a Memorial Day cookout. I usually prepare them the evening before, so the flavors can develop, and I don’t have to scramble the whole morning. They are crowd-pleasing and can be reheated in a slow cooker.

Ingredients

• Two 15-ounce cans of navy beans, drained and rinsed
• 6 slices bacon, chopped
• 1 small onion, chopped (approximately 1 cup)
• 1/2 cup ketchup
• 1/3 cup brown sugar, packed
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Set your oven to 325 degrees F. In a skillet, cook the bacon until it is crisp, then place on a paper towel.
2. Sauté the onion in the reserved bacon fat until soft, about 5 minutes. Stir in the smoked paprika and cook for 30 seconds.
3. Combine the beans, bacon, onion, ketchup, brown sugar, mustard, Worcestershire sauce, pepper, and water in a baking dish. Then, stir the mixture until fully integrated.
4. Wrap with foil and cook for 45 minutes. After this, take off the foil and bake for an additional 15 minutes to thicken.
5. You can refrigerate it overnight for 10 min before serving. After that, reheat it in a slow cooker set to low.

Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

6) Smoky Macaroni and Cheese with Panko Topping

This macaroni and cheese has the perfect combination of creaminess and smokiness, and even has a crunchy top that’s sure to please children and adults alike. It holds up well in a cooler or warm oven, so it’s ideal for a Memorial Day potluck. I often prepare it the day before and bake it at my guest’s house.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, shredded
• 1 cup smoked Gouda, shredded
• 1 tsp smoked paprika
• 1/2 tsp dry mustard powder
• Salt and pepper to taste
• 1 1/2 cups panko breadcrumbs
• 2 tbsp olive oil

Instructions

1. Take a pot of water and boil some macaroni until it is slightly tender. Drain the water and put the macaroni to the side.
2. In a saucepan, melt the butter, then stir in the flour, whisking for about one minute.
3. Gradually incorporate milk and cream. Whisk for about 5 minutes or until thickened.
4. Add the cheeses, smoked paprika, mustard, salt, and pepper and mix until even.
5. In a 9×13 dish, combine the pasta and cheese sauce.
6. Mix the panko with olive oil, then spread on top.
7. Bake until it’s golden and bubbly. That’s usually about 20-25 minutes at 375°.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

7) Grilled Peach Caprese Salad with Burrata

Memorial Day is the perfect time to enjoy this creamy, sweet, and tangy dessert. It also features some of the best in-season peaches. Plus, it’s great for potlucks! For easy grilling, I like to prep my peaches a few hours in advance so I can chill and enjoy the party instead of getting stuck at the grill.

Ingredients

• 4 ripe peaches, halved and pitted
• 8 oz burrata (2 balls)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons of extra virgin olive oil, in addition to some for grilling
• 1 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Preheat the grill to medium-high heat and brush the peach halves with olive oil.
2. Cool for 5 minutes, then slice. Flip and grill for 1 minute. Grill peaches cut-side down for 3-4 minutes, until you see charred lines.
3. Place the tomatoes, peaches, and basil on the platter, then tear burrata cheese on top.
4. At room temperature is best… Rem drizzles some olive oil and balsamic glaze over the top, then sprinkle with salt and pepper.

Prep time: 10 minutes | Cooking time: 6 minutes | Servings: 6

8) Cilantro-Lime Mexican Street Corn Salad (Esquites)

It has a bright flavor with hints of smokiness and creaminess of the mayo and cotija. It is good for Memorial Day because it feeds a crowd and is easy to transport. I usually do it the night before when the kids are asleep.

Ingredients

• 6 cups corn kernels (fresh or frozen, equals about 6 ears)
• 2 tbsp vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija or feta
• 1/3 cup chopped cilantro
• 2 tbsp lime juice (about 1 lime)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper

Instructions

1. Put some oil in a big skillet and heat it on medium-high. Add corn and stir it a few times so it cooks evenly and gets charred, around 6–8 minutes.
2. Put the corn in a bowl and let it cool for 5 minutes.
3. Mix mayo, sour cream, lime juice, cotija, cilantro, chili powder, cumin, and salt and pepper to taste.
4. For better flavor, allow chilling for at least 30 minutes. Before serving, taste, and adjust lime juice or salt.

Prep time: 10 minutes | Cook time: 8 minutes | Servings: 6

9) Honey-Sriracha Glazed Baby Carrots

Sweet, spicy, and sticky all over. Perfect for the Memorial Day cookout and a buffet. These can be made the night before, and I have to say, they hold up! Rewarm these gently and watch the magic happen.

Ingredients

• 2 pounds baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha, or more to taste
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). On a rimmed baking sheet, mix the carrots with butter and salt.
2. Cook for 20-25 minutes until tender, and beginning to brown.
3. In a small bowl, whisk together the honey, soy sauce, and Sriracha.
4. Pour glaze over the carrots and return them to the oven for 5 minutes. Stir once until sticky.
5. If you want a fresh touch, sprinkle parsley before serving.

Prep time: 10 minutes. \ Cook time: 30 minutes. \ Servings: 6

10) Classic Caponata with Eggplant and Pine Nuts

This dish tastes tangy & slightly sweet which pairs perfectly with the added savory flavor & pleasant crunch from the pine nuts. This dish cools well so I tend to prepare this the day before a big cookout. This cools dish feeds a crowd & tastes great at room temp.

Ingredients

• 2 medium-sized eggplants, diced (approximately 1.5 lbs).
• 1/3 cup olive oil
• 1 medium onion, chopped
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1/3 cup red wine vinegar
• 2 tbsp tomato paste
• 2 tbsp sugar
• 1/4 cup green olives, chopped
• 2 tbsp capers, drained
• 1/4 cup pine nuts, toasted
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil

Instructions

1. Place your eggplant in a colander and salt them for 20 minutes. Once the time is up, rinse and pat the eggplants dry.
2. Heat 2 tbsp of oil in a large skillet over medium-high heat. Once the oil is heated, add half the eggplant to the skillet and cook until browned. Remove from the skillet and repeat this process with the other half of the eggplant.
3. Pour in the rest of the oil, then sauté the onion and celery for about 5 minutes or until they are soft.
4. Add the bell pepper and garlic and cook for 3 minutes.
5. Put eggplant back into the pan. Then add the vinegar, tomato paste, sugar, olives, and capers. Stir occasionally and simmer for 15 minutes.
6. Stir in basil and pine nuts. Season with salt and pepper.

Preparation time: 30 minutes | Cooking time: 25 minutes | Number of servings: 8

11) Cold Cucumber-Dill Yogurt Salad

The cool freshness of cucumber and dill gives the dish a unique flavor profile making a great pairing with the smoky flavor of the meat. The recipe is ideal for serving on a hot Memorial Day. Best part, no hot stove is required. I’ll make this recipe the night before the event since I know it will last and serve a large number of people.

Ingredients

• 3 cups of sliced English cucumber (approximately 2 cucumbers)
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (optional)
• 2 tablespoons thinly sliced red onion (optional)

Instructions

1. Put your sliced cucumbers in a bowl and sprinkle with salt. Allow to sit for 10 minutes, then pour out the excess liquid.
2. In a separate bowl, stir until smooth the yogurt, dill, lemon juice, garlic, pepper, and olive oil.
3. Gently mix the drained cucumbers and red onion with the yogurt mixture until fully covered.
4. Let it sit for at least 30 minutes to allow the flavors to blend together. Before serving, taste it one last time and if needed, add more salt or lemon.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 6

12) Charred Broccoli with Lemon Zest and Parmesan

Tastes smoky, with bright and salty notes from the cheese. Stands up to grilling, feeds a crowd and is super easy. I make it ahead of time and simply reheat it over the coals.

Ingredients

• Approximately one large head of broccoli or 2 pounds of broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/3 cup grated Parmesan
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. In a large bowl, add olive oil, salt, and pepper, then toss the broccoli with them.
2. A medium-high range heat level should be used to prepare a grill or grill pan before placing florets cut-side down.
3. Without moving for the first 3-4 minutes, cook them to get some charring, then flip and cook for an additional 2-3 minutes until they are tender-crisp.
4. Place the mixture into a bowl and incorporate lemon zest, lemon juice, parmesan, and red pepper flakes. Mix and check for seasoning.
5. Serve warm or at room temperature.

Prep time: 10 minutes | Cook time: 8 minutes | Servings: 4–6

13) Pineapple-Jalapeño Salsa

This salsa is sweet, tangy, and somewhat spicy. It’s great for Memorial Day because it adds a brightness to grilled meats and it can sit in the heat. I often prepare it the night before so that the flavors can meld together, and so that I don’t have to rush cookout morning.

Ingredients

• 3 cups of fresh diced pineapple, about 1 medium pineapple
• 1 small red onion, finely diced (approx. 3/4 cup)
• 1 jalapeño, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. Mix pineapple, jalapeno, red onion and cilantro in a bowl. Stir until mixed evenly.
2. Mix the lime juice, honey, and salt in a small cup; stir until fully combined. Pour the mixture over the salsa.
3. Gently toss and refrigerate for a minimum of 30 minutes. Sample and adjust salt or lime as necessary.
4. Serve this with chips, or drizzle over grilled pork or chicken.

Preparation time: 15 minutes | Cooking time: 0 minutes | Number of servings: 6

14) Buttery Garlic Dinner Rolls with Fresh Herbs

The rolls are soft and buttery with garlic and herbs. For Memorial Day cookouts, these rolls are a perfect fit since they are easy to grab and go with any plate. I usually make them the night before and just reheat them for the party.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (which is 1 packet)
• 1 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted + 3 tbsp softened
• 1 tsp salt
• 1 large egg
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped

Instructions

1. In a mixing bowl, add warm milk, sugar, and yeast and whisk together. Set the mixture aside for 5 to 7 minutes until it becomes frothy.
2. Mix in the cooled butter, egg, salt, and 2 cups of the flour. Add the rest of the flour until the dough starts to separate from the sides.
3. Knead dough for a smooth finish as described for 8 to 10 minutes. Place in a bowl that has been greased, cover it and let it rise for 1 hour.
4. After punching it down, split into 12 equal balls and arrange in a 9×13 pan. Cover and let it rise for 30 to 45 minutes.
5. Combine softened butter, garlic, parsley, and chives. Before baking, brush the rolls.
6. Bake for 18 to 20 minutes, or until they are golden brown. After baking, brush with the herb butter again.

Prep time: 20 minutes \ Cook time: 20 minutes \ Servings: 12