Must-Have Serving & Prep Tools
ThermoPro Digital Thermometer
Ensure meats are cooked to safe temperatures — essential for food safety.
Crowd-pleasing recipes from classic coleslaw to grilled corn — most can be prepped ahead of time.
Memorial Day weekend is the unofficial start of summer, and no cookout is complete without a spread of delicious side dishes alongside the main grilled meats. Whether you're hosting a backyard BBQ or heading to a potluck, these side dish recipes will make your holiday gathering memorable.
The best Memorial Day sides share a few qualities: they can be made ahead (so you're not stuck in the kitchen), they serve a crowd, and they pair perfectly with smoky grilled flavors. Here are 25 of our favorites, organized by category.
The undisputed king of BBQ sides. Shredded green and red cabbage with carrots, tossed in a creamy dressing of mayo, apple cider vinegar, sugar, and celery seed. Make it the night before — it gets better as it sits.
Boiled red potatoes, hard-boiled eggs, celery, red onion, and a tangy mayo-mustard dressing. Season with paprika and fresh dill. A must-have at any Memorial Day spread.
Elbow macaroni, diced bell peppers, celery, red onion, and a creamy dressing with a hint of sweet pickle relish. Budget-friendly and feeds a crowd easily.
Raw broccoli florets, bacon bits, shredded cheddar, red onion, and sunflower seeds in a tangy-sweet mayo dressing. The crunch factor makes this a cookout favorite.
Sliced cucumbers, cherry tomatoes, red onion, and fresh dill in a light red wine vinaigrette. A refreshing, healthy contrast to heavier BBQ fare.
Brush ears with butter, season with salt and pepper, and grill in the husk for 15-20 minutes. Finish with more butter, cotija cheese, lime juice, and chili powder for Mexican-style elote, or keep it simple with salt and butter.
Thread bell peppers, zucchini, red onion, mushrooms, and cherry tomatoes onto skewers. Brush with olive oil, garlic, and Italian herbs. Grill for 10-12 minutes, turning occasionally.
Toss asparagus spears with olive oil, salt, and pepper. Grill directly on the grates for 3-4 minutes per side. Finish with lemon juice and shaved Parmesan.
Start with canned navy beans, add brown sugar, molasses, mustard, ketchup, diced onion, and bacon. Cook in a cast iron skillet on the smoker or grill for 1-2 hours. The smoky flavor takes baked beans to another level.
Cut sweet potatoes into wedges, toss with olive oil and smoked paprika, and grill until charred and tender. Serve with a spicy aioli dipping sauce.
Rotini pasta, cucumber, tomatoes, Kalamata olives, red onion, and feta cheese in a lemon-oregano vinaigrette. Light, bright, and perfect for outdoor dining.
Black beans, corn, red bell pepper, avocado, red onion, and cilantro tossed in a lime-cumin dressing. Serve with tortilla chips or as a side.
Cooked orzo tossed with cherry tomatoes, cucumber, feta, fresh basil, and mint in a lemon-olive oil dressing. An elegant but easy side dish.
The plate lunch staple — overcooked macaroni in a tangy, mayo-heavy dressing with grated carrot and onion. Let it sit overnight for the authentic texture.
Slow-cooked collard greens with smoked ham hock, onion, garlic, and a splash of apple cider vinegar. Low and slow for 2+ hours until silky tender.
Cast iron skillet cornbread with a crispy crust and tender interior. Use buttermilk for tang and a touch of honey for sweetness. Bake at 425°F for 20-25 minutes.
Baked mac and cheese with a crispy breadcrumb topping. Use a blend of sharp cheddar and Gruyère for the best flavor. Make it ahead and bake when guests arrive.
Hard-boiled eggs halved and filled with a mixture of yolks, mayo, mustard, and paprika. A classic appetizer-slash-side that disappears fast at every cookout.
Cubed watermelon, crumbled feta, fresh mint, and a drizzle of balsamic glaze. The sweet-salty combination is incredibly refreshing on a hot day.
Sliced fresh mozzarella, ripe tomatoes, and basil leaves drizzled with olive oil and balsamic reduction. Simple, beautiful, and always a hit.
Mixed seasonal berries, melon, grapes, and kiwi tossed with honey, lime juice, and fresh mint. The perfect light finish to a heavy BBQ meal.
Refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions layered in a glass dish. Serve with tortilla chips for an easy crowd-pleaser.
Creamy, cheesy, and loaded with spinach and artichoke hearts. Bake until bubbly and serve with pita chips or sliced baguette.
Black-eyed peas, black beans, corn, tomatoes, bell pepper, jalapeño, and cilantro in a tangy lime vinaigrette. Serve with chips or eat it by the spoonful.
Grilled corn kernels, black beans, red onion, jalapeño, cilantro, and lime juice. Great on its own with chips or as a topping for grilled meats.
2 Days Before: Make coleslaw, potato salad, pasta salad, baked beans, and deviled eggs. Refrigerate in airtight containers.
1 Day Before: Prep vegetable skewers (cut and thread, keep covered in fridge). Make dips and salad dressings. Shuck corn if grilling.
Day Of: Grill corn, asparagus, and vegetable skewers. Assemble fresh salads (watermelon feta, caprese, fruit salad). Reheat baked beans if needed.
A smooth Memorial Day cookout needs more than just great recipes — the right serving setup keeps food organized and guests happy.
ThermoPro Digital Thermometer
Ensure meats are cooked to safe temperatures — essential for food safety.
