Let’s make this Memorial Day unforgettable with sides that steal the show! From smoky grilled corn salad to creamy potato bakes, these 20 crowd-pleasing recipes are packed with flavor and perfect for sharing. Whether you’re hosting a backyard barbecue or bringing a dish to pass, get ready to impress your guests and create delicious memories. Dive in and discover your new favorite side dish!
Classic Creamy Coleslaw
Creamy coleslaw brings that perfect crunch to any barbecue or picnic. This classic version balances tangy and sweet flavors with a rich, creamy dressing that clings beautifully to crisp cabbage. Make it ahead for even better flavor melding.
Ingredients
– 1 medium head green cabbage, shredded (about 8 cups)
– 2 large carrots, grated (about 1 cup)
– 1 cup mayonnaise
– 2 tbsp apple cider vinegar
– 2 tbsp granulated sugar
– 1 tsp celery seed
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Core the green cabbage and slice it into thin shreds using a sharp knife or mandoline.
2. Peel the carrots and grate them using the large holes of a box grater.
3. Combine the shredded cabbage and grated carrots in a large mixing bowl.
4. In a separate medium bowl, whisk together the mayonnaise and apple cider vinegar until smooth.
5. Add the granulated sugar to the dressing mixture and whisk until completely dissolved.
6. Stir in the celery seed, black pepper, and salt until evenly distributed throughout the dressing.
7. Pour the dressing over the cabbage and carrot mixture in the large bowl.
8. Use tongs or two large spoons to toss everything together until all vegetables are evenly coated.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
10. Remove from refrigerator and give the coleslaw one final toss before serving.
A perfect coleslaw should have crisp-tender cabbage with just enough dressing to coat without being soupy. The tangy vinegar cuts through the rich mayonnaise while the celery seed adds subtle herbal notes. Serve alongside pulled pork sandwiches or as a bright counterpoint to rich fried chicken for maximum impact.
Grilled Corn on the Cob with Herb Butter
Very few summer treats beat perfectly grilled corn. Vibrant kernels char slightly while staying juicy inside. This herb butter version elevates the classic with minimal effort.
Ingredients
– 4 ears fresh corn, husks on (soak in water for 30 minutes if grilling with husks)
– 1/2 cup unsalted butter, softened (salted works, adjust salt in butter)
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
– 1 tbsp fresh chives, finely chopped (substitute with green onions)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt, plus more for finishing (adjust to taste)
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat grill to medium-high heat (400–450°F).
2. Peel back corn husks without detaching; remove silk completely.
3. Brush each ear lightly with olive oil using a pastry brush.
4. Pull husks back over kernels; tie ends with kitchen string if loose.
5. Place corn on grill grate; close lid.
6. Grill for 15–20 minutes, turning every 5 minutes with tongs until husks are charred and kernels are tender.
7. Mix softened butter, parsley, chives, thyme, garlic powder, pepper, and 1/4 tsp salt in a small bowl until combined.
8. Carefully remove corn from grill using tongs; let cool 2 minutes.
9. Peel off husks completely; discard.
10. Spread herb butter evenly over hot corn using a butter knife or brush.
11. Sprinkle with extra salt if desired.
Finally, the corn boasts smoky, slightly crisp kernels that burst with juice. Fresh herbs in the butter add a fragrant, savory note that complements the sweetness. For a twist, roll buttered corn in grated Parmesan or sprinkle with chili powder before serving.
Baked Macaroni and Cheese
Nothing beats classic comfort food, especially when it’s this straightforward. Baked macaroni and cheese delivers creamy, cheesy goodness with minimal fuss. Now let’s make it happen.
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed to 110°F
– 2 cups sharp cheddar cheese, shredded (pre-shredded works fine)
– 1 cup Monterey Jack cheese, shredded
– 1/2 tsp garlic powder
– 1/2 tsp paprika
– 1/2 tsp dry mustard
– 1/2 cup panko breadcrumbs
– 1 tbsp olive oil
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni and cook for 7 minutes until al dente.
4. Drain the pasta thoroughly in a colander. Tip: Do not rinse the pasta—the starch helps the sauce cling.
5. Melt the butter in a large saucepan over medium heat.
6. Whisk in the flour and cook for 1 minute until golden.
7. Gradually pour in the warm milk while whisking constantly to prevent lumps.
8. Continue whisking until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
9. Remove the saucepan from the heat.
10. Stir in the sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
11. Mix in the garlic powder, paprika, and dry mustard.
12. Season the cheese sauce with salt and black pepper to taste.
13. Combine the cooked macaroni with the cheese sauce in the saucepan.
14. Transfer the macaroni and cheese to a 9×13-inch baking dish. Tip: For extra creaminess, use a ceramic or glass dish.
15. In a small bowl, mix the panko breadcrumbs with the olive oil.
16. Sprinkle the breadcrumb mixture evenly over the macaroni.
17. Bake for 20-25 minutes until the top is golden brown and the edges are bubbly. Tip: Place a baking sheet underneath to catch any drips.
18. Let the baked macaroni and cheese rest for 5 minutes before serving. Perfectly golden and bubbling straight from the oven, this mac and cheese boasts a creamy interior with a crisp, buttery topping. Pair it with a simple green salad to cut through the richness, or add crispy bacon bits for a savory twist.
Tangy Potato Salad with Dill
Unconventional yet utterly satisfying, this potato salad swaps mayo for a bright vinaigrette. Using red potatoes keeps the texture firm and waxy, perfect for holding the tangy dressing. Fresh dill adds an herbal punch that cuts through the richness.
Ingredients
- 2 lbs red potatoes, quartered (skin on for texture)
- 1/2 cup olive oil (or any neutral oil)
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp sugar
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place quartered potatoes in a large pot and cover with cold water by 1 inch.
- Bring water to a boil over high heat, then reduce to a simmer.
- Cook potatoes for 12-15 minutes until easily pierced with a fork but not falling apart.
- Drain potatoes immediately and spread in a single layer on a baking sheet to cool slightly.
- Tip: Spreading hot potatoes prevents them from becoming mushy as they cool.
- Whisk olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl.
- Add warm potatoes to the dressing and toss gently to coat.
- Tip: Dressing warm potatoes helps them absorb more flavor.
- Fold in sliced red onion and chopped dill until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Tip: Chilling allows flavors to meld and improves texture.
- Garnish with additional fresh dill before serving.
Slightly warm potatoes absorb the sharp vinaigrette beautifully, creating a tender yet distinct bite. The fresh dill brightens each forkful, while the red onion adds crisp contrast. Serve alongside grilled chicken or piled high on a picnic plate with crusty bread for soaking up the extra dressing.
Garlic Parmesan Roasted Potatoes
Unbelievably crispy outside and fluffy inside, these garlic parmesan roasted potatoes deliver restaurant-quality results with minimal effort. Using just a handful of pantry staples transforms ordinary potatoes into an irresistible side dish that pairs perfectly with everything from grilled chicken to steak.
Ingredients
– 2 lbs russet potatoes, cut into 1-inch cubes (or Yukon Gold for creamier texture)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 4 cloves garlic, minced (about 1 tbsp)
– 1/2 cup grated parmesan cheese (freshly grated melts better)
– 1 tsp salt (adjust based on cheese saltiness)
– 1/2 tsp black pepper
– 1/2 tsp paprika (optional for color)
– 2 tbsp fresh parsley, chopped (or 2 tsp dried)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut 2 lbs russet potatoes into 1-inch cubes, keeping pieces uniform for even cooking.
3. Rinse potato cubes under cold water to remove excess starch, then pat completely dry with paper towels.
4. In a large bowl, toss dried potatoes with 3 tbsp olive oil until evenly coated.
5. Spread potatoes in a single layer on the prepared baking sheet, ensuring they don’t touch.
6. Roast at 425°F for 25 minutes until bottoms are golden brown.
7. Flip each potato piece using tongs to expose unbrowned sides.
8. Sprinkle 1 tbsp minced garlic, 1/2 cup parmesan, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika evenly over potatoes.
9. Return to oven and roast 15 more minutes until cheese forms a crispy crust.
10. Test doneness by piercing with a fork – potatoes should be tender throughout.
11. Remove from oven and immediately sprinkle with 2 tbsp fresh parsley.
12. Let rest 5 minutes before serving to allow cheese to set.
Exceptionally crispy with a savory garlic-parmesan crust, these potatoes develop deep golden edges while staying perfectly tender inside. The cheese forms a crackly coating that contrasts beautifully with the fluffy potato centers, making them substantial enough to stand alone as a snack. Try serving them alongside roasted chicken or crumbling extra parmesan over top for added richness.
Fresh Watermelon Feta Salad
Just when you think watermelon can’t get better, this salad proves otherwise. Juicy sweetness meets salty feta in a dish that screams summer. It comes together in minutes but tastes like you spent hours.
Ingredients
– 4 cups cubed seedless watermelon (about 1-inch pieces)
– 1 cup crumbled feta cheese (block feta crumbles better)
– 1/4 cup thinly sliced red onion (soak in ice water for milder flavor)
– 1/4 cup fresh mint leaves, torn (basil works too)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 tbsp fresh lime juice (lemon juice substitutes well)
– 1/4 tsp flaky sea salt (adjust to taste)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Cut seedless watermelon into 1-inch cubes until you have 4 cups total.
2. Place watermelon cubes in a large mixing bowl, being careful not to crush them.
3. Thinly slice red onion until you have 1/4 cup, then add to the bowl.
4. Tear fresh mint leaves by hand to release their oils, then measure 1/4 cup.
5. Crumble feta cheese directly over the salad using your fingers for irregular pieces.
6. Drizzle 2 tablespoons of extra virgin olive oil evenly over the ingredients.
7. Squeeze 1 tablespoon of fresh lime juice directly over the salad.
8. Sprinkle 1/4 teaspoon flaky sea salt across the entire surface.
9. Grind 1/4 teaspoon black pepper over the salad.
10. Gently toss everything together using two large spoons, being careful not to break the watermelon.
11. Let the salad sit at room temperature for 5 minutes to allow flavors to meld.
12. Serve immediately in a shallow bowl to showcase the colorful layers.
Crunchy red onion provides sharp contrast against the melon’s juicy burst. The feta creates creamy pockets that balance the sweet and salty elements perfectly. Try serving it alongside grilled chicken or spooned over toasted baguette slices for an unexpected appetizer.
Grilled Vegetable Skewers
Mouthwatering grilled vegetable skewers bring summer vibes to any table. These colorful kebabs transform simple produce into smoky, tender bites. Perfect for weeknights or backyard gatherings.
Ingredients
– 2 bell peppers, any color (cut into 1-inch pieces)
– 1 medium zucchini (sliced into ½-inch rounds)
– 1 red onion (cut into 1-inch wedges)
– 8 oz cremini mushrooms (stems trimmed)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper (freshly ground preferred)
– 8 wooden skewers (soaked in water for 30 minutes)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Preheat grill to medium-high heat (400°F).
3. Cut 2 bell peppers into 1-inch pieces, removing seeds and membranes.
4. Slice 1 medium zucchini into ½-inch thick rounds.
5. Cut 1 red onion into 1-inch wedges, keeping layers intact.
6. Trim stems from 8 oz cremini mushrooms.
7. In a large bowl, whisk together 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.
8. Add all prepared vegetables to the bowl and toss until evenly coated.
9. Thread vegetables onto soaked skewers, alternating colors and types for even cooking.
10. Place skewers on preheated grill and cook for 4 minutes.
11. Flip skewers using tongs and grill for another 4 minutes.
12. Check for doneness – vegetables should have char marks and be tender when pierced with a fork.
13. Remove from grill and let rest for 2 minutes before serving.
Lightly charred edges give way to juicy, smoky interiors in every bite. The paprika adds subtle warmth while the garlic enhances the natural sweetness. Serve over quinoa or alongside grilled chicken for a complete meal, or chop and toss into salads for lunch the next day.
Deviled Eggs with Smoked Paprika
Unquestionably the perfect party appetizer, deviled eggs with smoked paprika deliver creamy, savory bites with a smoky kick. They’re simple to make yet always impress guests. Use this straightforward recipe for guaranteed results.
Ingredients
– 6 large eggs
– 1/4 cup mayonnaise, or Greek yogurt for a tangier option
– 1 tsp Dijon mustard
– 1/4 tsp smoked paprika, plus extra for garnish
– 1/8 tsp garlic powder
– Salt, to taste
– Fresh chives, finely chopped for garnish
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
3. Transfer eggs to an ice bath and let cool completely for 15 minutes to stop the cooking process and make peeling easier.
4. Gently tap each egg on the counter and peel under cool running water to help remove shells cleanly.
5. Slice each peeled egg in half lengthwise and carefully scoop yolks into a medium bowl.
6. Arrange the empty egg white halves on a serving plate.
7. Mash the yolks thoroughly with a fork until no large lumps remain.
8. Add 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, and salt to the mashed yolks.
9. Mix vigorously until the filling is completely smooth and well combined.
10. Spoon or pipe the yolk mixture evenly into the egg white halves.
11. Sprinkle additional smoked paprika over the filled eggs for color and extra smoky flavor.
12. Garnish with finely chopped fresh chives.
13. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Marvelously creamy and rich, the filling contrasts with the firm egg whites, while smoked paprika adds depth without heat. Serve chilled on a rustic platter with crisp radish slices or atop toasted baguette rounds for a twist.
Classic Baked Beans with Bacon
Get ready for the ultimate comfort food that’s perfect for any gathering. Great Northern beans simmer slowly with bacon and molasses for deep flavor. This classic side dish requires minimal effort but delivers maximum satisfaction.
Ingredients
– 8 slices thick-cut bacon, chopped (or use pancetta for richer flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cans (15 oz each) Great Northern beans, drained and rinsed (or navy beans work well)
– 1/2 cup ketchup
– 1/4 cup molasses (use dark for deeper flavor)
– 2 tbsp brown sugar
– 1 tbsp yellow mustard
– 1 tsp Worcestershire sauce
– 1/2 cup water
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F.
2. Cook chopped bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
4. Add diced onion to the hot bacon drippings and cook for 5 minutes until translucent.
5. Stir in drained beans, ketchup, molasses, brown sugar, mustard, Worcestershire sauce, water, and black pepper.
6. Bring the mixture to a simmer while stirring constantly.
7. Sprinkle the cooked bacon evenly over the bean mixture.
8. Transfer the skillet to the preheated oven and bake uncovered for 45 minutes.
9. Check the beans at 30 minutes – if the top is browning too quickly, cover loosely with foil.
10. Remove from oven when the sauce has thickened and bubbles form around the edges.
11. Let the baked beans rest for 10 minutes before serving to allow flavors to meld.
Just out of the oven, these beans have a perfect balance of sweet and smoky flavors with tender beans that hold their shape. The bacon adds crispy texture throughout the thick, glossy sauce. Try serving them over baked potatoes or alongside grilled sausages for a complete meal that always disappears quickly.
Caprese Pasta Salad
Just as satisfying as the classic salad but heartier, this Caprese pasta salad combines fresh summer flavors with satisfying pasta. Juicy tomatoes, creamy mozzarella, and fragrant basil create a vibrant dish perfect for picnics or quick lunches. It comes together in under 30 minutes with minimal cooking required.
Ingredients
– 8 oz fusilli pasta (or any short pasta shape)
– 1 pint cherry tomatoes, halved (use multi-colored for visual appeal)
– 8 oz fresh mozzarella balls, drained (ciliegine size works best)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar (aged for richer flavor)
– 1/4 cup fresh basil leaves, packed (plus extra for garnish)
– 1 garlic clove, minced (about 1 tsp)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fusilli pasta and cook for 9-11 minutes until al dente (check package directions for exact time).
3. Drain pasta immediately in a colander and rinse with cold water to stop cooking process.
4. Transfer cooled pasta to a large mixing bowl.
5. Add halved cherry tomatoes and mozzarella balls to the pasta bowl.
6. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper until emulsified.
7. Pour dressing over pasta mixture and toss thoroughly to coat all ingredients.
8. Chop fresh basil leaves roughly and fold into the salad gently to prevent bruising.
9. Let salad rest at room temperature for 15 minutes to allow flavors to meld.
10. Taste and adjust seasoning with additional salt if needed before serving.
The pasta provides a satisfying chew against the burst of juicy tomatoes, while the creamy mozzarella balances the tangy balsamic dressing. For a creative twist, serve it stuffed in hollowed-out tomatoes or alongside grilled chicken for a complete meal.
Sweet and Spicy Baked Beans
A perfect balance of heat and sweetness makes these baked beans a crowd-pleaser. They’re simple to prepare and packed with flavor. This recipe delivers tender beans in a rich, caramelized sauce.
Ingredients
– 4 slices thick-cut bacon, chopped (or substitute with 2 tbsp olive oil for vegetarian)
– 1 medium yellow onion, finely diced
– 2 (28 oz) cans pork and beans, undrained
– 1/2 cup ketchup
– 1/4 cup molasses
– 2 tbsp brown sugar
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F.
2. Cook chopped bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
4. Add diced onion to the skillet and cook for 5-7 minutes until translucent.
5. Stir in undrained pork and beans, ketchup, molasses, brown sugar, Dijon mustard, smoked paprika, cayenne pepper, black pepper, and salt.
6. Bring the mixture to a simmer while stirring constantly.
7. Transfer the skillet to the preheated oven.
8. Bake uncovered for 45 minutes until the sauce has thickened significantly.
9. Stir the beans every 15 minutes during baking to prevent sticking.
10. Remove from oven and let rest for 5 minutes before serving.
Perfectly caramelized edges give these beans a delightful texture contrast to the creamy interior. The smoky bacon flavor permeates every bite while the cayenne provides a gradual warmth. Serve them alongside grilled sausages or as a bold topping for baked potatoes.
Grilled Asparagus with Lemon
Ready for a vegetable side that delivers maximum flavor with minimal effort? Grilled asparagus with lemon transforms this spring vegetable into something special. The charred edges and bright citrus make it perfect alongside grilled meats or as a standalone dish.
Ingredients
– 1 lb fresh asparagus spears, medium thickness recommended
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt, adjust to taste
– ½ tsp black pepper, freshly ground preferred
– 1 lemon, cut in half
Instructions
1. Preheat your grill to medium-high heat (400-450°F).
2. Wash the asparagus spears and pat them completely dry with paper towels.
3. Trim the tough, woody ends from the asparagus by snapping them off where they naturally break.
4. Place the asparagus on a baking sheet in a single layer.
5. Drizzle the olive oil evenly over the asparagus spears.
6. Use your hands to toss the asparagus, ensuring each spear is lightly coated with oil.
7. Sprinkle the kosher salt and black pepper evenly over the oiled asparagus.
8. Arrange the asparagus perpendicular to the grill grates to prevent them from falling through.
9. Grill the asparagus for 6-8 minutes, turning them with tongs halfway through cooking.
10. Cook until the asparagus is tender-crisp with visible grill marks and slightly charred edges.
11. Transfer the grilled asparagus to a serving platter using tongs.
12. Squeeze the juice from both lemon halves directly over the hot asparagus.
13. Serve immediately while still warm.
Nothing beats the contrast between the smoky, tender asparagus and the bright lemon zing. The spears should have a satisfying snap when bitten but yield easily. Try topping with shaved Parmesan or serving alongside grilled salmon for a complete meal.
Homemade Buttermilk Biscuits
Deliciously flaky and impossibly tender, these homemade buttermilk biscuits require just six ingredients. Don’t overwork the dough—this ensures those signature flaky layers. They’re perfect for breakfast sandwiches or simply slathered with butter and jam.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 2 tbsp melted butter for brushing
Instructions
- Preheat your oven to 450°F.
- Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
- Cut 1/2 cup cold cubed butter into the flour mixture using a pastry cutter or your fingers until pea-sized crumbs form.
- Pour 3/4 cup cold buttermilk into the flour-butter mixture.
- Stir gently with a fork until a shaggy dough forms—do not overmix.
- Turn the dough out onto a lightly floured surface.
- Gently pat the dough into a 1-inch thick rectangle.
- Fold the dough in half, then pat it back down to 1-inch thickness—repeat this folding process two more times to create layers.
- Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
- Place the cut biscuits on an ungreased baking sheet, arranging them so they just touch each other.
- Brush the tops of the biscuits with 2 tbsp melted butter.
- Bake at 450°F for 12–15 minutes, until the tops are golden brown.
Steaming hot from the oven, these biscuits boast a crisp golden exterior that gives way to a soft, pillowy interior. Split them open while warm to reveal their delicate, buttery layers. Serve them alongside savory sausage gravy or use them as the base for strawberry shortcake with whipped cream.
Cheesy Scalloped Potatoes
Rich, creamy, and utterly comforting, cheesy scalloped potatoes are the ultimate side dish. Ready in about an hour, they pair perfectly with roasted meats or stand alone as a satisfying vegetarian main. This version delivers maximum flavor with minimal fuss.
Ingredients
– 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick for even cooking)
– 2 cups heavy cream (substitute half-and-half for lighter version)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better)
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (enhances creaminess)
– 2 tbsp unsalted butter, cubed (for greasing dish)
Instructions
1. Preheat oven to 375°F.
2. Grease a 9×13-inch baking dish with cubed butter, coating bottom and sides evenly.
3. Arrange potato slices in tight, overlapping layers until dish is filled.
4. In a medium saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg.
5. Heat cream mixture over medium heat until steaming but not boiling, about 3-4 minutes.
6. Pour warm cream mixture evenly over layered potatoes, ensuring all slices are coated.
7. Cover baking dish tightly with aluminum foil.
8. Bake covered at 375°F for 40 minutes until potatoes are fork-tender.
9. Remove foil and sprinkle shredded cheddar and Parmesan cheeses evenly over top.
10. Return to oven and bake uncovered for 15-20 minutes until cheese is golden and bubbly.
11. Let rest for 10 minutes before serving to allow sauce to thicken.
Creamy layers of tender potatoes soak up the rich, garlic-infused sauce while the cheese forms a perfectly browned crust. The nutmeg adds subtle warmth that complements the sharp cheddar beautifully. For a heartier meal, top with crispy bacon bits or serve alongside roasted chicken.
Fresh Tomato Cucumber Salad
Crisp, refreshing, and ready in minutes, this tomato cucumber salad is summer’s perfect side dish. Combine garden-fresh vegetables with a simple vinaigrette for maximum flavor. It’s the ideal make-ahead option for picnics and barbecues.
Ingredients
– 2 large tomatoes, chopped into 1-inch pieces (use ripe but firm tomatoes)
– 1 English cucumber, sliced into ¼-inch rounds (no need to peel)
– ½ red onion, thinly sliced (soak in ice water for 10 minutes to reduce sharpness)
– ¼ cup olive oil (extra virgin preferred)
– 2 tablespoons red wine vinegar
– 1 teaspoon honey
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ¼ cup fresh basil leaves, torn (or substitute with mint)
Instructions
1. Wash and dry all vegetables thoroughly to ensure crisp texture.
2. Chop tomatoes into 1-inch pieces, removing the core but keeping seeds for juiciness.
3. Slice cucumber into ¼-inch rounds using a sharp knife for clean cuts.
4. Thinly slice red onion and soak in ice water for 10 minutes to mellow the flavor.
5. Whisk together olive oil, red wine vinegar, and honey in a small bowl until emulsified.
6. Add salt and black pepper to the dressing and whisk again to combine.
7. Drain the red onion slices and pat dry with paper towels.
8. Combine tomatoes, cucumbers, and red onions in a large mixing bowl.
9. Pour the dressing over the vegetable mixture and toss gently to coat evenly.
10. Let the salad sit at room temperature for 15 minutes to allow flavors to meld.
11. Tear fresh basil leaves with your hands to prevent bruising.
12. Add torn basil to the salad and give one final gentle toss.
13. Serve immediately or refrigerate for up to 2 hours before serving.
Fresh and vibrant, this salad offers a satisfying crunch from the cucumbers against the juicy tomatoes. The tangy dressing perfectly balances the natural sweetness of the vegetables. For a heartier meal, serve alongside grilled chicken or spoon over crusty bread to soak up the flavorful juices.
Loaded Baked Potato Salad
Hearty enough for a main dish yet perfect for potlucks, this loaded baked potato salad combines all your favorite baked potato toppings in a creamy, chilled format. Forget boring potato salads—this version packs serious flavor with crispy bacon, sharp cheddar, and fresh chives throughout. Make it ahead for easy entertaining or weeknight dinners.
Ingredients
– 3 lbs russet potatoes, peeled and cubed (about 1-inch pieces)
– 1 cup sour cream (full-fat for best texture)
– 1/2 cup mayonnaise
– 8 oz bacon, chopped (thick-cut recommended)
– 1 1/2 cups shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives (plus extra for garnish)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust after tasting)
Instructions
1. Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until fork-tender but not mushy.
3. While potatoes cook, chop bacon into 1/2-inch pieces using kitchen shears for easier handling.
4. Cook bacon in a skillet over medium heat for 8-10 minutes until crispy, stirring occasionally to prevent burning.
5. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon bacon drippings.
6. Drain cooked potatoes thoroughly in a colander and let cool for 10 minutes to prevent the dressing from breaking.
7. Whisk together sour cream, mayonnaise, garlic powder, salt, and pepper in a large mixing bowl until fully combined.
8. Add cooled potatoes to the dressing mixture and gently fold with a spatula to coat evenly without mashing.
9. Fold in crispy bacon, shredded cheddar, and chopped chives until distributed throughout the salad.
10. Cover and refrigerate for at least 2 hours to allow flavors to meld and texture to firm up.
Great texture comes from the contrast between creamy dressing, tender potatoes, and crispy bacon bits. Generous cheese and fresh chives add sharpness and brightness to each bite. For a fun twist, serve in hollowed-out baked potato skins or alongside grilled steak for a complete meal.
Grilled Zucchini with Parmesan
Let’s get straight to this simple grilled zucchini that transforms basic veggies into something special. Lightly charred and topped with salty Parmesan, it’s the perfect summer side that comes together in minutes. You’ll want to make this all season long.
Ingredients
– 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
– 2 tablespoons olive oil, or any neutral oil
– 1/2 teaspoon kosher salt, adjust to taste
– 1/4 teaspoon black pepper, freshly ground preferred
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1 tablespoon chopped fresh parsley, optional for garnish
Instructions
1. Preheat your grill to medium-high heat (400-450°F).
2. Place zucchini planks in a large bowl and drizzle with olive oil.
3. Sprinkle salt and black pepper evenly over the zucchini.
4. Use your hands to toss the zucchini until all surfaces are coated with oil and seasonings.
5. Place zucchini planks directly on the hot grill grates, arranging them in a single layer.
6. Grill for 3-4 minutes until you see prominent grill marks and the bottom edges begin to soften.
7. Flip each zucchini plank using tongs.
8. Grill for another 3-4 minutes until tender but still slightly firm.
9. Transfer grilled zucchini to a serving platter while still hot.
10. Immediately sprinkle grated Parmesan cheese over the hot zucchini.
11. Garnish with chopped fresh parsley if using.
Expect tender-crisp zucchini with smoky grill marks and melted Parmesan creating a savory crust. The contrast between the sweet vegetable and salty cheese makes this irresistible. Try serving it alongside grilled chicken or chopping it into pasta salads for extra texture.
Southern-Style Collard Greens
These greens deliver deep, savory flavor with minimal effort. They simmer low and slow until perfectly tender. Traditional Southern cooking at its simplest.
Ingredients
– 2 bunches collard greens, stems removed and chopped (about 12 cups packed)
– 6 slices thick-cut bacon, chopped (or smoked turkey wings for smokiness)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 4 cups chicken broth (or vegetable broth)
– 1 cup water
– 2 tbsp apple cider vinegar (brightens flavor)
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust heat level)
– 1 tbsp brown sugar (balances bitterness)
– Salt to taste
Instructions
1. Cook chopped bacon in a large pot over medium heat for 8 minutes until crispy.
2. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
3. Add diced onion to the hot drippings and cook for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add chopped collard greens in batches, stirring until each batch wilts slightly.
6. Pour in chicken broth and 1 cup water, scraping any browned bits from the pot bottom.
7. Stir in apple cider vinegar, smoked paprika, red pepper flakes, and brown sugar.
8. Bring liquid to a boil, then reduce heat to low and cover the pot.
9. Simmer for 90 minutes, stirring occasionally, until greens are very tender.
10. Stir in reserved bacon and season with salt during the last 10 minutes of cooking.
11. Remove from heat and let stand for 5 minutes before serving.
You’ll notice the greens have softened into silky ribbons with a rich, smoky broth. That tangy vinegar cuts through the pork fat beautifully. Try serving them over creamy grits or with a dash of hot sauce for extra kick.
Broccoli Salad with Raisins
Whip up this classic broccoli salad when you need a quick side that actually gets eaten. Crisp broccoli and sweet raisins create a perfect balance that disappears fast at potlucks. Make it ahead for even better flavor melding.
Ingredients
– 6 cups fresh broccoli florets, cut into bite-sized pieces (about 2 large heads)
– 1/2 cup raisins, regular or golden
– 1/2 cup mayonnaise, full-fat for best texture
– 2 tablespoons apple cider vinegar, adds tang
– 1 tablespoon granulated sugar, balances acidity
– 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to reduce sharpness)
– 1/2 cup sunflower seeds, toasted for crunch
– 6 slices bacon, cooked crisp and crumbled
– 1/4 teaspoon black pepper, freshly ground
Instructions
1. Cut broccoli florets into uniform 1-inch pieces, discarding tough stems.
2. Place broccoli in a large mixing bowl with raisins and red onion.
3. Whisk mayonnaise, apple cider vinegar, sugar, and black pepper in a separate bowl until smooth.
4. Pour dressing over broccoli mixture and toss thoroughly to coat every piece.
5. Fold in sunflower seeds and crumbled bacon until evenly distributed.
6. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
7. Stir salad well before serving to redistribute dressing from the bottom.
8. Taste and add more vinegar if needed for brighter flavor.
9. Serve chilled directly from refrigerator.
Bold textures make this salad memorable—crisp broccoli against chewy raisins and crunchy seeds. The creamy dressing clings perfectly without becoming watery. For a twist, serve it stuffed in hollowed-out tomatoes or alongside grilled chicken.
Herbed Quinoa Salad
Perfect for meal prep or a quick lunch, this herbed quinoa salad comes together in under 30 minutes. Packed with fresh herbs and a zesty lemon dressing, it’s a nutritious side or main. Prepare it ahead—the flavors deepen overnight in the fridge.
Ingredients
– 1 cup quinoa, rinsed well to remove bitterness
– 2 cups water
– 1/4 cup olive oil, or any neutral oil
– 3 tbsp lemon juice, freshly squeezed for best flavor
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, freshly ground
– 1/2 cup parsley, finely chopped
– 1/4 cup mint, finely chopped
– 1/4 cup red onion, diced small
– 1/2 cup cucumber, diced
– 1/4 cup feta cheese, crumbled
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until quinoa is tender and water is absorbed.
5. Remove saucepan from heat and let quinoa sit covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Whisk 1/4 cup olive oil, 3 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
8. Add cooled quinoa to the dressing and toss to coat evenly.
9. Fold in 1/2 cup parsley, 1/4 cup mint, 1/4 cup red onion, and 1/2 cup cucumber.
10. Gently mix in 1/4 cup feta cheese just before serving to maintain texture.
Now you have a light, fluffy salad with bright herbal notes and a creamy tang from the feta. Serve it chilled alongside grilled chicken or stuffed into pita pockets for a fresh twist.
Summary
Bringing these 20 crowd-pleasing Memorial Day side dishes together ensures your celebration will be deliciously memorable. From classic potato salads to vibrant grilled veggies, there’s something for every taste. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to inspire fellow home cooks!
