On Memorial Day cookouts, there is a special type of pressure to make sure the food looks abundant. However, also try to enjoy the day! I tend to overcommit (one year I made three “quick” salads and ran out of serving bowls), so this list is full of sides that are well behaved. Think about things you can make ahead of time, easy to carry, and things that mean you don’t have to watch the stove while everyone is outside. Pick a few sides from different temps and textures to look super put together.
Contents
- 1) Creamy Potato Salad
- 2) Vinegar Potato Salad
- 3) Macaroni Salad
- 4) Tangy Coleslaw
- 5) Carolina Slaw
- 6) Baked Beans
- 7) Cornbread Muffins
- 8) Corn on the Cob
- 9) Elote-Style Corn Salad
- 10) Creamy Cucumber Salad
- 11) Caprese Salad
- 12) Watermelon Feta Salad
- 13) Deviled Eggs
- 14) Italian Pasta Salad
- 15) Tortellini Salad
- 16) Broccoli Salad
- 17) Three-Bean Salad
- 18) Cowboy Caviar
- 19) Guacamole
- 20) Pico De Gallo
- 21) Grilled Vegetable Platter
- 22) Grilled Zucchini
- 23) Fruit Salad
- 24) Sweet Potato Fries
- 25) Pickles and Onions
- 26) Loaded Potato Salad
- 27) Roasted Vegetable Pasta Salad
- 28) Green Salad
- 29) Seasoned Watermelon Slices
1) Creamy Potato Salad
I can be honest and say a cookout potato salad is the first thing I judge at a cookout. I prefer the tangy versions over the sweet ones. I enjoy crunchy pieces of celery and if you want to be adventurous, add a touch of pickle brine. Allow it to settle a few hours in advance so it develops a unified flavor instead of “mayonnaise with aspirations.” If you are concerned about it warm, you could keep the bowl in a larger bowl of ice and change the ice halfway through.
2) Vinegar Potato Salad
This Sun-Dust Potato Salad recipe is perfect for picnics and parties! The salad is great with room temperature, and even warm, food as potatoes absorb the flavors and pair beautifully with the tangy mustard vinaigrette. If I want to get a little fancy I will add some sauteed onions or crunchy bacon bits (people will lure to this instead of eating boring chips). The salad is very forgiving! If the flavor dulls just add a splash of vinegar and you will be back in business.
3) Macaroni Salad
Macaroni salad is a little bit retro, a little bit chaotic, and a whole lot of satisfying. This is where I advise you to cook your pasta a little less than al dente (crunchy pasta is what we are trying to avoid). Believe me, the pasta will firm up even more when you put it in the fridge, and you don’t want crunchy elbows.
Utilize frozen peas as they add the contrast of sweet-pop, which is the flavor that makes people come back for a “tiny scoop” that they don’t need. If your salad thickens overnight, it is easy to loosen with a spoonful of yogurt or a splash of pickle juice.
4) Tangy Coleslaw
To put it simply, coleslaw should crunch, not be soft. Salt the shredded cabbage for 15 minutes, squeeze it dry, then dress it, this tiny step keeps it crisp longer. I prefer dressings with vinegar and a spoonful of mayo mixed in over creamy dressings, and that’s perfectly okay. However, many people enjoy creamy dressings. Smoked meats aside, this dressing is terrific and also works as an undercover hot dog dressing.
5) Carolina Slaw
If you’re having pulled pork, this slaw is probably the best pairing. It is bright and cutting so it cuts through the thick barbecue like a little culinary reset button. I made this in a giant zip-top bag and shook it like a maraca since I ran out of bowls (not my finest hour). Bonus: it can withstand the test of time and won’t be weepy after a few hours.
Nathaniel’s Pantry Notes: Slaw Math: Why You Need Two
I attended a cookout where the host had two types of slaw. One was a creamy mayo-based slaw and the other was a vinegar-based slaw with carrots and red cabbage. I observed something noteworthy. The kids had the creamy one. The adults had the vinegar one. The pulled pork sandwiches had the vinegar one on top because the creamy one would have made them collapse. The host had managed to solve four problems simultaneously using two bowls instead of just one.
Not bringing slaw to a cookout is passing up on acceptance. There are two slaws (one creamy and one vinegar) that work with all eaters, all temps, and all proteins. They take the same total prep time as one larger bowl, they fit on the table side by side, and the half that doesn’t get eaten gets thrown into leftovers without a fuss. At a Memorial Day spread, a winning combination is `two slaws`.
• The creamy slaw. Mayo, sour cream, sugar, vinegar, celery seed. Kid-friendly, sandwich-friendly, the one your aunt requests by name.
• The vinegar slaw. Cider vinegar, olive oil, sugar, mustard, celery seed. Holds up in the sun longer, pairs with pulled pork and brisket, doesn’t break in the heat.
• They use the same shredded cabbage. Buy a big head, shred it once, split it into two bowls, dress each differently. One cabbage; one ten-minute prep job; two slaws.
• Carrots in both. Adds color, sweetness, and the visual cue that they’re different from each other (one creamy with orange flecks, one vinegar-bright with darker orange).
• Make both four hours ahead. The cabbage softens, the dressings infuse, the flavors meld. Last-minute slaw is half-baked slaw.
What’s not included on the list, is an Asian-style slaw, a third specialty slaw, and anything with apple or fruit as a third option. Two slaws is the sweet spot. When guests ask which option is the best and you find yourself having to justify your selections, is usually around three. Keep the creamy sauce and vinegar separate, don’t put any labels on the containers, and let the eaters decide. Most people will take a scoop of each.
6) Baked Beans
I excel at taking canned beans and “doctoring them up”. Incorporate sautéed onions, a spoonful of mustard, a bit of molasses, and something with a smoky flavor like bacon, smoked paprika or anything else you’ve got. Bake until you get a nice thick stickiness around the edges because that’s what people secretly want. They are great warm, but to be honest? They still slap at room temp.
7) Cornbread Muffins
Even though traditional cornbread is good, it is a lot easier to bring along muffins since they are handheld and perfect for cookouts. I love there being some sweetness in cornbread, but not to the level of a cake. Also some salt is a plus to help balance the sweetness out so it doesn’t taste like a dessert accident. If you have a cast iron pan, heat it up to get those crispy edges that people fight over. If it gets chilly in the evening, just wrap any leftovers in foil and warm them up.
8) Corn on the Cob
Once you get the hang of it, cooking corn at a cookout is super easy (and you can tell people you put a ton of effort into it). I take some softened butter and mix it with lime zest, chili powder, and salt. Then, I slather it onto the corn right after it gets taken off the grill so the butter melts and settles in all the little crevices.
The tang from the lime and heat from the chili is loved by most folks, and those who are scared of spice can just take off the extra corn toppings. I’ve seen adults stand around the corn tray like it’s a campfire.
9) Elote-Style Corn Salad
This is like elote but you don’t have to worry about buttering up your wrists. You can put grilled corn, sautéed corn, or even thawed frozen corn mixed with mayo or yogurt, lime, chili powder, and some salty cheese. I mean this in a good way… it is LOUD. If you are going to take these things, pack the cheese and herbs separately and mix them in right before serving.
10) Creamy Cucumber Salad
Here’s a super simple recipe that I whip up when it’s just too hot to think. I make a quick dressing using summer sour cream, add loads of dill, thinly sliced cucumbers, and some red onion. I let it hang out for about 20 minutes, and if it turns soupy, I pour off the extra liquid. It’s awesome with anything smoky or spicy. The dressing helps to cool your mouth, just like an air conditioner!
11) Caprese Salad
Caprese is almost unfairly easy for how good it can be.
Using ripe tomatoes and the right seasoning makes it looks like you have some standards. I do try to avoid making it too far ahead since tomatoes can get mealy in the fridge, so this one should be put together closer to when you’re serving it.
Good balsamic vinegar is delicious, but if it isn’t, it’s fine with just olive oil and salt.
12) Watermelon Feta Salad
I used to believe that putting fruit in salad was kinda weird, then I tried watermelon with feta cheese and changed my mind. I feel like watermelon has a more pronounced sweetness when I eat it alongside feta cheese and feel like it complements the watermelon. If you add mint and lime juice it tastes like you turned the ac on. If you don’t believe me, I dare you to try it once and watch the bowl be empty before dessert.
13) Deviled Eggs
People are impressed when they hear you can get deviled eggs done in 12 minutes. For my filling, I mix the yolks with mayonnaise, mustard, a bit of vinegar, salt, and a little sugar to sweeten it up. For the filling, it is best to show restraint and go for a tidy spoonful instead of a towering filling. If you have a deviled egg carrier, use that to transport them, but a muffin tin with paper cupcake liners will also do the trick.
14) Italian Pasta Salad
If you want a pasta salad without a mayo situation, you can use this recipe! Just make sure to get a short pasta that has grooves to hold the dressing (rotini is the best for that). Mix the pasta and dressing while it’s warm, and the pasta will soak up the flavor from the dressing. If you want to make it filling, you can add chopped up salami or chickpeas, but that’s optional. Make sure to save some dressing to add right before you serve it because the pasta will soak up a lot of the dressing!
15) Tortellini Salad
This tortellini salad is incredibly easy to make, but that is what makes it awesome! Just boil and drain the tortellini, toss it with pesto, and add your favorite sweet addition like tomatoes or roasted red peppers. The salad is rich, so a little lemon is perfect to add to the salad to keep it from feeling really heavy in the heat. I have taken this to parties and people will say, “Oh I just want a little” and then end up coming back multiple times like it is some sort of bottomless buffet.
16) Broccoli Salad
You might think broccoli salad is weird before you eat it, but it is actually crunchy and has a sweet and salty taste. Because raw broccoli doesn’t wilt, it is great for long afternoons. The classic combination of bacon, sunflower seeds, and dressing is the best! If the dressing is too sweet for you, you can use less sugar and add a little bit of vinegar or lemon to it.
17) Three-Bean Salad
It gets better as it sits, which is kind of neat! Use canned beans (rinse them) and toss with some red onion, parsley, and a zesty vinaigrette. You get deli nostalgia, and I mean that in a good way! If the raw onion is too harsh for you, soak the slices in cold water for 10 minutes.
Nathaniel’s Pantry Notes: The Make-Ahead Window (When Each Side Hits Peak)
For my first cookout, I prepared everything the morning of. At 1pm, the pasta salad tasted flat because it hadn’t been able to absorb anything. The slaw was unpleasantly crunchy. The only thing that was actually peak was the deviled eggs. That day, I created a silent list of what needed to be made and when. I have tracked it for ten years.
Sides have a peak window. Some need a head start to taste like themselves (bean salad, cole slaw, potato salad, pasta salad, etc.). Some (caprese, fruit salad, green salad) need to be assembled at the last minute or they will fall apart. Some are perfectly fine regardless of the method (deviled eggs, baked beans, cornbread). Knowing what belongs where is what distinguishes a well-organized cookout spread from a chaotic one.
• Four hours ahead. Potato salad, pasta salad, slaw, marinated bean salad, broccoli salad. These need time for the dressing to settle in and the flavors to meld. Make them the morning of, refrigerate, and the dressing pulls double duty.
• Twenty-four hours ahead. Three-bean salad, deviled egg filling (assemble morning of), pickles. These can sit overnight and only get better. Three-bean salad on day three is the dinner of dreams.
• Two hours ahead. Cowboy caviar, cucumber salad, watermelon-feta. Long enough to chill, short enough that the cucumbers don’t release a puddle. Make at lunch, serve at dinner.
• Thirty minutes ahead. Guacamole, pico de gallo, sliced fruit, dressed green salad. These oxidize, wilt, or weep if you make them too early. Prep the components ahead; dress and assemble right before serving.
• At the table. Caprese (assembled), grilled vegetables (just off the grill), corn on the cob (just shucked). These collapse in storage. Plate them last, eat them first.
As a deliberate choice, any type of dish that requires you to do finishing steps during the party (like searing scallops, last-minute pasta, etc.) is NOT on the list. Cookouts on Memorial Day are about enjoying time outside with friends, not spending time in the kitchen. If a recipe needs to be completed between 4pm and 6pm, leave it for another day. The purpose of having a side dish at a cookout is that it allows you to host.
18) Cowboy Caviar
My response to the person who wants “something fresh” and the person who wants “something snacky” is a salad that is practically begging for chips. It has black beans, corn, tomatoes, peppers, and lime. You can even make it look fancy if you put it over grilled chicken. I recommend preparing it ahead of time, and tasting it again before you serve it. There are times that it needs more salt than you would expect.
19) Guacamole
Guacamole can either be great or terrible just like some avocados. My favorite guacamole is chunky and includes tons of lime and salt. If it’s not gonna be too spicy for the crowd, I like putting some jalapenos in there too. To prevent browning, press some plastic wrap against the surface of the guac (and, if it makes you feel better, you can keep the pit in, it doesn’t do anything though). For extra flavor, sprinkling some cumin on your guac is great.
20) Pico De Gallo
Chopping doesn’t seem that hard, but chopping for good pico de gallo can give off the impression you did more then just chop, and for that reason, use some good quality/fresh tomatoes. Something to keep in mind is to salt them early and drain them so the pico doesn’t get all soupy.
This literally took me 10 minutes when the guests were arriving and I acted like I was “just finishing up” not like I was “still fully cooking”. This can be eaten with chips, tacos, or basically anything that needs a good zesty kick.
21) Grilled Vegetable Platter
I use olive oil and spices to balance out the dryness of grilled vegetables, so they don’t end up tasting dry or bland. For sure, you can use zucchini, peppers, and onions. And eggplant is good if you cook it long enough for it to become a bit silky. A drizzle of balsamic glaze gives it that sweet-dark finish that makes the platter look “intentional.” If your grill is full, you can roast them indoors and no one has to know.
22) Grilled Zucchini
Zucchini is the side dish that is very easy to prepare, and can be make very impressive. Cook it, and once looks to be a nice color cook add lemon zest and sprinkle of Parmesan cheese. This is salty, and is bright and pairs well with everything on a cookout spread. I’ve seen people that say they don’t like zucchini, eat this dish while sincerely explaining that it, ‘doesn’t taste like zucchini’.
23) Fruit Salad
Don’t let melon cubes be the boring base for your fruit salad! For a more cohesive flavor, combine mixed berries, grapes, and pineapple (or other fruits that you prefer) with a honey-lime dressing. I skip bananas. They become really soft and strange. But, if your family likes them, it’s all good. You may notice that this fruit salad becomes really popular after a salty BBQ platter.
24) Sweet Potato Fries
Even though sweet potato fries can be a bit of a nuisance as they can become limp, I have found that using a hot oven and making sure there is enough space on the tray can help. If you want to get that campfire taste without the campfire hassles, just toss them with oil, salt, and some smoked paprika.
If you are busy with other dishes, either serve the fries straight away or keep them warm in a low oven. To make a mayonnaise dip and hot sauce, you can turn your fries into a real crowd pleaser.
25) Pickles and Onions
Every cookout needs something sharp to break up the richness of the food, and there’s no-nonsense when it comes to pickles. With quick pickling, you only have to wait about 30 minutes to enjoy your pickled red onions. Just slice some red onions, and pour a mixture of hot vinegar, sugar, and salt.
They will be transformed into something fuchsia and pungent. When you set out burgers and hot dogs, people will create all sorts of amazing combinations. It looks like you are someone who intentionally keeps jars lying around.
26) Loaded Potato Salad
This potato salad is what comes in a leather jacket. With the combination of sour cream, some mayo, cheddar cheese, bacon, and scallions, it ends up tasting like scoopable baked potatoes! I enjoy serving something more acidic; pickles, coleslaw, or a salad with vinegar will cut the richness of the dish. Even people that say, “I’m not that hungry,” will find room.
27) Roasted Vegetable Pasta Salad
Roasted veggies add a lot of flavor to pasta salad without making it heavy. Roast a tray of tomatoes, peppers, onions (whatever’s around) until sweet at the edges, then mix with pasta and a garlicky vinaigrette. You made a menu even though you were only half-listening to what others were saying about grilling. I’m glad it adds creaminess and saltiness in little pockets.
28) Green Salad
I know bringing a green salad to a cookout might feel a bit pointless, but it definitely has its perks. Get to enjoy something fresh and cool, which gives you a nice palate cleanser from all the starch and smoke. Plus, it feels like a party with homemade buttermilk ranch (or a nice store-bought ranch – I’m not judging). To keep it looking fresh, dress the salad just before you serve it.
29) Seasoned Watermelon Slices
The best part about this is that it is basically not a recipe at all. Chili-lime seasoning is what turns boring watermelon into something much more exciting. I like to keep the seasoning in a bowl, as I know people have varying tastes when it comes to the spicing up their fruit. This is especially nice in the afternoon when everyone is starting to feel the sun and craving something refreshing.
