There is a unique kind of pressure when it comes to cookouts on Memorial Day; you want the food to look plentiful, but you also want to be able 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. Consider things that you can prepare in advance, things that are easy to transport, and things that don’t require you to babysit the stove while everyone is outside. Select a few, combine different temperatures and textures, and you will appear far more organized than you actually are.
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 that the potato salad is the first thing I judge at a cookout. My favorite version is the tangy one, not the sweet one. I like crunch from the celery, and if you want to be brave, add a tad of pickle brine. For it to settle and develop a unified flavor instead of “mayonnaise with aspirations”, make it a few hours in advance. If you’re concerned about it remaining out, you could keep the bowl in a larger bowl of ice and change the ice halfway through.
2) Vinegar Potato Salad
This is my sun distrust potato salad. The picnic table needs room temp food. A mustardy vinaigrette sticks to the potatoes and tastes even better. I enjoy adding sautéed onions or crunchy bacon pieces if I want to entice people to eat something other than chips. It’s forgiving; if it dulls out, a splash more vinegar wakes it up right back.
3) Macaroni Salad
Mac salad is a bit retro, a bit chaotic, and incredibly satisfying. Keep your pasta slightly less than al dente (I know, I know) since it will firm up in the fridge and you really don’t want crunchy elbows. Frozen peas thaw quickly and add the sweet-pop contrast that makes people come back for a “tiny scoop” they don’t need. If it thickens overnight, you can loosen it with a spoonful of yogurt or a small splash of pickle juice.
4) Tangy Coleslaw
Bottom line here: coleslaw should crunch, not sigh. Salt the shredded cabbage for 15 minutes, squeeze it dry, then dress it, this tiny step keeps it crisp longer. I lean toward vinegar based dressings with a spoonful of mayo mixed in, not the other way around, and that’s fine, but some people want it creamy. In addition to smoky meat, it is a lifesaver, and it also serves as a sneaky hot dog topper.
5) Carolina Slaw
If you are having pulled pork, this slaw seems like the go-to option. It is bright, cutting, and slices through thick barbecue like a little culinary reset button. I made this in a huge zip-top bag, shaking it like a maraca because I ran out of bowls (not my best moment). Bonus: it stands up to the test of time for a few hours without getting weepy.
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 am not too good for starting with canned beans and doctoring them like it is my job. 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’ve got some thick stickiness against the edges because that is gecretly what people want. They are nice warm, but to be honest? They still slap at room temp.
7) Cornbread Muffins
Traditional cornbread is good, but muffins are easier to take along, and anything handheld is great for cookouts. I enjoy a slight sweetness, but not to the cake level, and enough salt so that it doesn’t taste like a dessert accident. If you have a cast iron pan, preheat it to get those crispy edges that people fight over. If the evening gets chilly, quickly wrap the extras in foil and warm them.
8) Corn on the Cob
Corn is cookout side dish that gives the impression you made more effort than you really did. Mix lime zest, chili powder, and salt into softened butter, and smear it onto hot corn so it melts into all the grooves. The tangy heat is friendly; most people like it, and those who are shy with spice can just remove the extra. I’ve watched as grown adults hover around the corn tray as if it were a campfire.
9) Elote-Style Corn Salad
This is elote energy without the whole “butter all over your wrists” thing. Combine grilled corn, sautéed corn, or even thawed frozen corn with some mayonnaise or yogurt, lime, chili powder, and sprinkle with some salty cheese. I mean it as a compliment when I say it is loud-flavored. If you’ll be taking this items, pack the cheese and herbs separately and stir them in just before serving.
10) Creamy Cucumber Salad
This is my side dish for when it is too hot to think. A cooling summer sour cream dressing, lots of dill, thin sliced cucumbers, and some red onion. Allow it to sit for 20 minutes and if it becomes soupy, pour off some of the liquid that has collected. It’s especially good with anything smoky or spicy. It cools your mouth like a built-in air conditioner.
11) Caprese Salad
Caprese is almost unfairly easy for how good it can be. The use of ripe tomatoes and proper seasoning makes you look like you have standards. I try to avoid making it so far ahead because tomatoes can become mealy in the fridge, this one should be assembled closer to serving time. 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 think that including fruit in salads was a bit try-hard, and then I tasted the watermelon-feta combination and I changed my mind. The saltiness of feta makes watermelon taste even sweeter, more vibrant, and almost more pronounced. Adding mint and a squeeze of lime and it feels like you just turned the thermostat down! If you’re skeptical, try serving it once and watch the bowl disappear before dessert even shows up.
13) Deviled Eggs
Everyone thinks you performed magic when deviled eggs are done in 12 minutes. I mix the yolks with some mayonnaise, mustard, vinegar, salt, and a pinch of sugar to smooth out the edges. A tidy spoonful looks better than a tower; the trick is to show restraint. If you have a deviled egg carrier, use that to transport them. If not, a muffin tin lined with paper cups will work.
14) Italian Pasta Salad
This is the pasta salad for those who don’t want a mayo situation. Make use of short pasta with grooves (rotini is literally made for dressing), and toss it while it’s still warm so it soaks up the flavor. I like adding salami or chickpeas if I want it to be more filling, but that’s optional. Save a little bit of dressing to refresh it just before serving: pasta soaks it up like gossip.
15) Tortellini Salad
This tortellini salad is simple, but that’s what makes it amazing! Boil and drain. Toss with pesto and add tomatoes or roasted red peppers for a splash of color and sweetness. Since it’s rich, the addition of lemon keeps it from feeling heavy in the heat. I’ve taken this to parties where people say, ‘I just want a little’ and then keep coming back like it’s some kind of bottomless buffet.
16) Broccoli Salad
Before you try it, you may think that broccoli salad is somewhat strange, but it is crunchy and sweet-salty. Raw broccoli does not wilt, which makes it an excellent choice for long afternoons. The classic combo (bacon, sunflower seeds, and a lightly sweet dressing) is the ultimate snack. To tone down the sweetness, use less sugar, and add a bit of vinegar or lemon.
17) Three-Bean Salad
It doesn’t sit it gets better, which is unique and wonderful. Use canned beans (rinse them first) and mix them with red onion, parsley, and a sharp vinaigrette. It tastes like nostalgia from the deli counter, and I mean that in a good way. Soak the slices in cold water for 10 minutes if raw onion is too aggressive for you.
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
Here is my answer for the person that wants “something fresh” and the person that wants “something snacky” at the same time. A salad that is practically calling for chips is made from black beans, corn, tomatoes, peppers and lime. You can also pretend it is a refined dish if you spoon it over grilled chicken. Prepare it in advance, and sample it again prior to serving: there are occasions when it requires more salt than you anticipate.
19) Guacamole
Guacamole can be hit or miss; just like avocados themselves. I like my guacamole with lots of chunks, plus plenty of lime and salt. If the crowd can handle it, I like a bit of jalapeno too. To slow browning, press plastic wrap against the surface of the fruit, and if it makes you feel better, keep the pit in (it doesn’t help, though). Sprinkling your avocados with some cumin will give them more pizazz.
20) Pico De Gallo
Pico is chopping but good pico gives the impression that you did more than just chop. Use ripe tomatoes. Salt them early and drain the excess tomato juice so it won’t turn into salsa soup. I made this at the last minute while the guests were arriving and pretended I was \”just finishing up\” as opposed to \”still fully cooking\”. It can be served with chips, tacos, or anything that needs a bright little slap of acidity.
21) Grilled Vegetable Platter
I use a lot of olive oil and spices for an example of balance to avoid grilled vegetables being dry or unsalted. Zucchini, peppers, and onions are sure things; eggplant is good if you prepare it long enough to become 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 unassuming side dish that can really impress if you keep it simple. Cook it until it has a nice color, then add lemon zest and a dusting of Parmesan. It’s salty, bright, and pairs well with basically everything on a cookout spread. I have seen people who “don’t like zucchini” eat this while explaining, with sincerity, that it “doesn’t taste like zucchini.”
23) Fruit Salad
Melon cubes don’t have to be the sad >base for the fruit salad that people treat like a chore. For a more cohesive flavor, combine the mixed berries, grapes, and pineapple (or other fruits you prefer), and use a honey-lime dressing. I skip bananas. They get really soft and kind of strange. But I get that if your family likes them, you do you. When chilled, it becomes the first thing people go for after a salty platter of barbecue.
24) Sweet Potato Fries
Sweet potato fries can be annoying as they can go limp; however, I find that a hot oven and enough space on the tray helps. To get that campfire taste without the campfire hassles, toss with oil, salt, and smoked paprika. If you’re busy with other dishes, either serve them immediately or warm them in a low oven. A simple dip made of mayonnaise and hot sauce turns them into a real crowd magnet.
25) Pickles And Onions
Every cookout spread needs something sharp to cut through the richness, and pickles do the job with no nonsense. You only have to wait about 30 minutes to enjoy quick-pickled red onions. Just slice some red onions and pour a mixture of hot vinegar, sugar and salt over them. They’ll be transformed into something fuchsia and pungent. Set out some burgers and hot dogs and see how people create more amazing combinations. They also make you look like someone who intentionally keeps jars laying around.
26) Loaded Potato Salad
This potato salad is the one that arrives in a leather jacket. Once you combine the mixture with sour cream, some mayo, cheddar cheese, bacon, and scallions, it tastes like scoopable baked potatoes. I enjoy serving something acidic like pickles, coleslaw, or a salad with vinegar to balance out the rich dish. Even those who say they are “not that hungry” will find some space.
27) Roasted Vegetable Pasta Salad
Roasted vegetables provide depth to pasta salad and do not weigh it down. Roast a tray of tomatoes, peppers, onions (whatever’s around) until sweet at the edges, then mix with pasta and a garlicky vinaigrette. It seems like you put together a whole menu even if you were only half-listening to other people’s opinions about grilling. I’m always happy that it adds creaminess and saltiness in little pockets.
28) Green Salad
I understand that a green salad may seem like a trivial contribution to a cookout, however, it does have its benefits. Something crisp and cool gives your palate a break from starch and smoke. Homemade buttermilk ranch (or a nice store-bought one, I’m not here to police you) makes it feel like it belongs at the party. Leave the dressing on the side until the last moment so it stays perky and doesn’t look slumped.
29) Seasoned Watermelon Slices
The charm of this lies in that it’s hardly a recipe. When you put chili-lime seasoning on watermelon, it suddenly tastes much stronger. I keep the spice in a bowl because different people have different preferences when it comes to seasoning fruit. It is particularly nice later in the day when everyone is a bit sun-weary and is craving something cold and invigorating.
