BBQ Side Dishes

Okay, so let’s talk about BBQs. We all love a good grill, right? The smoky aroma, the sizzle of burgers and sausages, the general feeling of pure summer bliss. But, and I’m going to be totally honest here, sometimes the sides can feel like an afterthought. They’re just… there. That used to be me! I’d spend all my energy on the main event, and then throw together a sad little bagged salad. Not anymore! I’ve discovered the magic of truly killer BBQ Side Dishes, the ones that get just as much, if not more, attention than the star of the show. This collection of my absolute favorites is designed to be that game-changer for your next cookout. Forget boring; we’re talking vibrant, flavorful, and crowd-pleasing goodness. If you’re anything like me, you’re looking for those reliable, delicious options that make your whole meal sing. These aren’t just sides; they’re companions that elevate every bite. Think of them as the supporting cast that completely steals the spotlight, leaving everyone asking, “What IS that amazing side?”

What are some of the best side dishes for BBQ?

When I talk about “ultimate BBQ side dishes,” I’m not just throwing around a trendy phrase. I’m talking about those recipes that perfectly complement grilled meats and veggies, offering a burst of freshness, a creamy counterpoint, or a zesty kick that makes the whole meal exciting. Think beyond the usual Potato Salad and coleslaw, though those have their place! These are the dishes that have a little something extra, a secret ingredient, or a preparation method that makes them stand out. It’s about balancing textures and flavors – a little crunch here, a little tang there, maybe some sweetness to cut through the richness of the BBQ. It’s essentially a curated collection of my most requested, most loved, and frankly, most foolproof recipes that have graced countless picnic tables and backyard gatherings. They are the stars of the show, the conversations starters, the reasons people come back for seconds (and thirds!).

Why You’ll Love These BBQ Side Dishes?

Honestly, there are so many reasons why I keep coming back to these recipes, and I just know you’ll fall in love with them too. First off, the FLAVOR. We’re talking big, bold, delicious flavors that make your taste buds do a happy dance. Each dish brings something unique to the table, from the bright, zesty notes of my Citrus Quinoa Salad that just screams freshness, to the ridiculously comforting creaminess of my Loaded Baked Potato Salad, which is honestly a hug in a bowl. But flavor isn’t everything, right? SIMPLICITY is key, especially when you’re already juggling grills, main courses, and a million other things. These recipes are designed to be as stress-free as possible. Many can be prepped ahead, which is an absolute lifesaver on busy party days. You won’t be slaving away in the kitchen while everyone else is enjoying the sunshine. And let’s not forget COST-EFFICIENCY. I’m all about making delicious food without breaking the bank. These dishes use simple, readily available ingredients that are easy on the wallet, meaning you can feed a crowd without stressing about your grocery bill. My absolute favorite part, though, is the VERSATILITY. Most of these sides are fantastic on their own, but they also pair brilliantly with almost anything you’re grilling – from burgers and steaks to chicken and fish, even grilled vegetarian skewers. They’re perfect for a casual backyard BBQ, a more formal picnic, or even just a weeknight dinner when you want to add a little something special. What I love most about this whole lineup is that it represents a genuine love for good food and good company. It’s about bringing people together with delicious, memorable dishes. I’ve tested and tweaked these recipes countless times, and they’ve never failed to impress. They’re the kind of dishes that become your signature, the ones people expect and ask for year after year.

How do I make my go-to side dish for BBQ?

Quick Overview

The beauty of these BBQ side dishes lies in their approachability. We’re talking simple techniques, readily available ingredients, and minimal fuss. Most of these recipes are designed to be prepped partially or fully ahead of time, making party day a breeze. You’ll be combining fresh ingredients, perhaps a simple dressing or marinade, and letting the flavors meld. The goal is maximum flavor with minimum effort, allowing you more time to actually enjoy your guests and your delicious grilled fare. It’s all about smart cooking and delicious results!

Ingredients

What is the Citrus Quinoa Salad?
Quinoa: About 1 cup dry quinoa, rinsed really well. I like using white or tri-color for visual appeal.
Fresh Oranges: 2-3 navel oranges, supremed (meaning all the peel and pith removed, and segments cut out from between the membranes). This makes a world of difference in texture!
Cucumber: 1 large English cucumber, diced. The English kind has fewer seeds and thinner skin, so no need to peel.
Red Onion: 1/2 small red onion, finely diced. Soaking it in cold water for 10 minutes after dicing can mellow its sharpness if you’re not a huge raw onion fan.
Fresh Parsley: A generous bunch, chopped. This brightens everything up!
Mint: A smaller bunch of fresh mint, also chopped. Adds a lovely unexpected zing.
Toasted Almonds: 1/2 cup sliced almonds, lightly toasted. For that essential crunch! You can also use pistachios or walnuts.
Feta Cheese: About 1/2 cup crumbled feta. It adds a salty, creamy tang that’s just perfect.
Olive Oil: 1/4 cup good quality extra virgin olive oil.
Lemon Juice: 2 tablespoons fresh lemon juice.
Orange Juice: 2 tablespoons of the juice from your supremed oranges.
Salt and freshly ground Black Pepper: To taste. Always taste and adjust!

For the Loaded Baked Potato Salad:
New Potatoes: 2 pounds small red or Yukon Gold potatoes, scrubbed clean and cut into bite-sized chunks. No need to peel these little gems!
Bacon: 6-8 slices of thick-cut bacon, cooked until crisp and crumbled. Save that delicious bacon fat for another day!
Sharp Cheddar Cheese: 1 cup shredded. A good sharp cheddar is non-negotiable here.
Scallions: 4-5 scallions, thinly sliced. Both the white and green parts are good!
Sour Cream: 1 cup full-fat sour cream. For ultimate creaminess.
Mayonnaise: 1/2 cup good quality mayonnaise. The balance is key!
Dijon Mustard: 1 tablespoon Dijon mustard. Adds a little tang and depth.
Apple Cider Vinegar: 1 tablespoon apple cider vinegar. Just a touch to brighten the dressing.
Salt and freshly ground black pepper: To taste. Don’t be shy!
Optional additions: A pinch of smoked paprika for color, a dash of hot sauce for a kick.

For the Creamy Southern Coleslaw:
Shredded Cabbage Mix: 1 (16 ounce) bag of coleslaw mix (shredded cabbage and carrots). Easy peasy! Or you can shred your own if you’re feeling ambitious.
Mayonnaise: 1 cup good quality mayonnaise. Again, full-fat is best for that classic creamy texture.
Apple Cider Vinegar: 2 tablespoons apple cider vinegar. Crucial for that signature tang!
Granulated Sugar: 1-2 tablespoons sugar. Adjust to your preference for sweetness.
Celery Seed: 1 teaspoon celery seed. This is the secret ingredient that makes it taste like “real” coleslaw!
Salt and freshly ground black pepper: To taste.
Optional addition: A small amount of finely grated onion for extra flavor, but be sparing so it doesn’t overpower.

Step-by-Step Instructions

Step 1: Cook the Grains/Potatoes

For the Citrus Quinoa Salad: Cook 1 cup of quinoa according to package directions. Typically, this involves rinsing it very well, then simmering it in 2 cups of water or broth until the liquid is absorbed. Let it steam, covered, off the heat for about 5 minutes. Fluff with a fork and spread it out on a baking sheet to cool completely. This prevents it from getting mushy in the salad.

For the Loaded Baked Potato Salad: Boil or steam your potato chunks until fork-tender, but not falling apart. I usually aim for about 15-20 minutes. Drain them really well and let them cool slightly. Patting them dry with a clean kitchen towel helps prevent a watery salad.

Step 2: Prepare the Fresh Components

For the Citrus Quinoa Salad: While the quinoa cools, prep your fresh ingredients. Supreme your oranges by cutting off the top and bottom, then slicing away the peel and white pith. Carefully cut out the segments between the membranes. Dice your cucumber and finely dice your red onion. Chop your parsley and mint. Toast your almonds in a dry skillet over medium heat until fragrant and lightly golden; watch them closely, they burn fast! Crumble your feta.

For the Creamy Southern Coleslaw: If you’re using a bagged mix, you’re already ahead of the game! If shredding your own cabbage and carrots, aim for fine, uniform shreds.

Step 3: Make the Dressings

For the Citrus Quinoa Salad: In a small bowl, whisk together the olive oil, fresh lemon juice, and 2 tablespoons of fresh orange juice. Season generously with salt and pepper. This is your vibrant vinaigrette.

For the Loaded Baked Potato Salad: In a medium bowl, combine the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. Season with salt and pepper to your liking.

For the Creamy Southern Coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Taste and adjust the sweetness and tanginess as needed. This is the backbone of your coleslaw!

Step 4: Combine and Chill

For the Citrus Quinoa Salad: In a large bowl, gently combine the cooled quinoa, supremed orange segments, diced cucumber, diced red onion, chopped parsley, and chopped mint. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Stir in most of the toasted almonds and feta cheese, reserving some for garnish. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is even better the next day!

For the Loaded Baked Potato Salad: Add the slightly cooled potato chunks to the bowl with the dressing. Gently fold in the crumbled bacon and shredded cheddar cheese. Be careful not to overmix and break up the potatoes too much. Season again if needed. Cover and refrigerate for at least an hour, or preferably longer, to let the flavors meld. You want those potatoes to soak up all that creamy goodness.

For the Creamy Southern Coleslaw: Add the coleslaw mix to the bowl with the dressing. Toss gently until all the cabbage and carrots are evenly coated. Cover and refrigerate for at least 30 minutes before serving. This allows the cabbage to soften slightly and absorb the dressing.

Step 5: Final Touches Before Serving

For the Citrus Quinoa Salad: Just before serving, gently stir in the reserved toasted almonds and feta cheese. Give it a final taste and adjust seasoning if necessary.

For the Loaded Baked Potato Salad: Just before serving, stir in most of the sliced scallions, reserving some for garnish. Give it a final stir and taste. Add more salt, pepper, or even a dash of hot sauce if you like!

For the Creamy Southern Coleslaw: Give the coleslaw a final stir. Garnish with a few extra scallion slices if you have them. It’s ready to go!

Step 6: Garnish and Serve

For the Citrus Quinoa Salad: Serve chilled, garnished with extra toasted almonds and feta. The colors are so vibrant, it looks as good as it tastes!

For the Loaded Baked Potato Salad: Serve chilled, garnished with the reserved scallions. The crispy bacon and melted cheese peeking through is just irresistible.

For the Creamy Southern Coleslaw: Serve chilled. The bright colors of the cabbage mix are so inviting!

Step 7: Enjoy!

These dishes are best served chilled, allowing all the flavors to develop and meld beautifully. They are the perfect companions to any grilled feast.

Step 8: Make Ahead Magic

All of these salads benefit from being made ahead. The quinoa and potato salads are often even better the next day! The coleslaw can be made a few hours in advance. This means you can focus on grilling and enjoying your guests.

Step 9: Customization Station

Feel free to tweak these recipes to your heart’s content! Add grilled corn to the quinoa salad, some chopped pickles to the potato salad, or a touch of paprika to the coleslaw dressing. They’re versatile and forgiving.

What to Serve It With

These BBQ side dishes are superstars on their own, but they also play incredibly well with others! For a classic BBQ spread, you absolutely can’t go wrong pairing them with juicy burgers, tender pulled pork, or perfectly grilled chicken. The Citrus Quinoa Salad is a refreshing counterpoint to rich, smoky meats. The Loaded Baked Potato Salad is the ultimate comfort food companion, practically begging to be served alongside a slab of ribs or some grilled steak. And the Creamy Southern Coleslaw? It’s the quintessential pairing for anything fried or heavily sauced, cutting through the richness with its tangy crunch. For a lighter meal, imagine serving a generous scoop of the Quinoa Salad alongside some grilled halloumi or a simple grilled fish. The Potato Salad can be a hearty vegetarian main with some added roasted vegetables. And the Coleslaw? It’s fantastic on sandwiches, too – think pulled chicken or even a simple grilled veggie burger. My family loves serving a trio of these at picnics; it offers something for everyone and makes the table look so inviting and festive. We’ve even had folks create their own “plate” just using scoops of each side dish when the mains are running low. It’s a testament to how satisfying and complete they feel on their own. They truly transform a simple grill-out into a memorable culinary experience.

Top Tips for Perfecting Your BBQ Side Dishes

Over the years, I’ve picked up a few tricks that really make these dishes shine. For the Citrus Quinoa Salad, the key is truly rinsing the quinoa. I know it seems tedious, but it gets rid of that slightly bitter saponin coating. And once it’s cooked, letting it cool completely on a baking sheet is a game-changer for texture – no mushy salads here! When supreming the oranges, take your time. Getting rid of all the pith ensures a clean, bright citrus flavor without any bitterness. Don’t skip toasting those almonds; it wakes up their nutty flavor and adds an irresistible crunch that’s essential. For the Loaded Baked Potato Salad, using waxy potatoes like red or Yukon Golds is a must. They hold their shape beautifully and don’t turn to mush like starchy russets can. And while I love bacon, cooking it until it’s truly crisp is vital – soggy bacon just doesn’t cut it here. When it comes to the dressing, taste and adjust! Everyone has a different preference for tanginess and creaminess, so don’t be afraid to add a little more vinegar or mayo. Also, consider the potatoes’ temperature when mixing; slightly warm is okay for absorbing flavor, but piping hot will make the dressing greasy. For the Creamy Southern Coleslaw, the celery seed is non-negotiable. It’s the magic ingredient that elevates it from basic to brilliant. I’ve learned that letting the cabbage sit in the dressing for at least 30 minutes is crucial; it allows the cabbage to soften slightly and absorb all those delicious flavors. If you’re shredding your own cabbage, aim for consistency in size for the best texture. And if you find your coleslaw is getting watery, a little extra chilling time usually does the trick. Sometimes, I’ll even lightly salt the shredded cabbage and let it sit for 15 minutes, then drain and rinse before adding the dressing – it draws out extra moisture. Ultimately, these are forgiving recipes. Taste, adjust, and make them your own!

Storing and Reheating Tips

These BBQ side dishes are fantastic for making ahead, which is a huge win for entertaining. For the Citrus Quinoa Salad, it can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually tend to deepen and improve over time. I wouldn’t recommend reheating it, as it’s best served chilled or at room temperature. For the Loaded Baked Potato Salad, it’s best consumed within 3-4 days when stored in an airtight container in the fridge. While you can technically reheat it gently in the microwave or on the stovetop, I find it loses some of its creamy texture. It’s really at its best served cold or at room temperature. If you do reheat, do it in short bursts, stirring frequently, until just warmed through. For the Creamy Southern Coleslaw, it’s best eaten within 2-3 days. The cabbage will continue to soften the longer it sits, so if you prefer a crunchier slaw, it’s best to make it closer to serving time. Store it in an airtight container in the refrigerator. Like the potato salad, it’s also best served chilled. Reheating isn’t recommended. For all these dishes, the key to freshness is a good airtight container. If you’re taking them to a potluck or picnic, pack them in a cooler with ice packs to keep them at a safe temperature. Remember, food safety is always important, especially with mayonnaise-based salads!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The Citrus Quinoa Salad is naturally gluten-free as quinoa is a seed, not a grain. The Loaded Baked Potato Salad is also gluten-free, provided your bacon and any other added ingredients are certified gluten-free. The Creamy Southern Coleslaw is also generally gluten-free, but it’s always a good idea to check the labels of your mayonnaise and other dressing ingredients just to be safe.

Do I need to peel the zucchini?

For these specific recipes, zucchini isn’t an ingredient! However, for the potato salad, you don’t need to peel the new potatoes. Their skins add great texture and nutrients. For the coleslaw, if you shred your own cabbage, the outer leaves are generally fine to use if they’re clean and fresh.

Can I make this as muffins instead?

These particular recipes are salads and are not suitable for making into muffins. Muffins are baked goods and require a different set of ingredients and preparation methods. Perhaps you’re thinking of a different recipe? These are designed to be refreshing, creamy, and tangy sides to complement grilled foods.

How can I adjust the sweetness level?

For the Citrus Quinoa Salad, you can adjust sweetness by adding a touch more orange juice to the dressing or by using sweeter orange varieties. For the Creamy Southern Coleslaw, the sugar is easily adjustable in the dressing – add more if you like it sweeter, less if you prefer it tangier. The Loaded Baked Potato Salad doesn’t typically require added sugar, but if you find it too savory, a tiny pinch might round it out.

What can I use instead of the glaze?

These recipes don’t typically involve a glaze. The Citrus Quinoa Salad is dressed with a vinaigrette, the Loaded Baked Potato Salad has a creamy dressing, and the Creamy Southern Coleslaw uses a mayonnaise-based dressing. If you’re looking for a glaze for something else, please let me know what you’re trying to glaze, and I can offer some suggestions!

Final Thoughts

So there you have it – my absolute go-to BBQ side dishes that I know you’ll adore. These aren’t just recipes; they’re the culmination of countless summer gatherings, family debates about the “perfect” potato salad, and the sheer joy of seeing happy faces digging into a plate piled high. They represent the kind of cooking that’s meant to be shared, enjoyed, and celebrated. They prove that a side dish can be just as exciting and memorable as the main event. I truly believe that taking a little extra care with your BBQ sides can elevate your entire meal from good to absolutely unforgettable. If you’re looking for more inspiration to complement your grilled favorites, you might also want to check out my recipes for Grilled Corn Salad or my foolproof Baked Beans – they’re other family favorites that are always a hit! I can’t wait to hear how these side dishes turn out for you. Please leave a comment below and share your own tips, variations, or tell me which one became your new favorite. Happy cooking, and even happier eating!