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Easy BBQ Side Dishes for a Crowd: 10 Best Recipes Everyone Will Love

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A collection of simple, crowd-friendly BBQ side dishes including classic potato salad, tangy coleslaw, and grilled corn salad that are quick to prepare and perfect for any occasion.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup mayonnaise (Hellmann’s or Duke’s preferred)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper
  • 1 teaspoon pickle juice (optional)
  • 2 stalks celery, finely chopped
  • 1/2 red onion, finely diced
  • 3 hard-boiled eggs, chopped (optional)
  • Fresh dill or parsley, chopped
  • 4 cups shredded green cabbage
  • 1 cup grated carrots
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon honey or sugar
  • 1 teaspoon celery seed
  • 4 ears fresh corn on the cob
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Juice of one lime
  • Olive oil (extra virgin for dressings)
  • Fresh garlic, minced
  • Pickles or pickle juice
  • Various fresh herbs like basil, chives, or thyme
  • Beans or chickpeas (optional for hearty salad option)

Instructions

  1. Peel and cut 3 pounds of Yukon Gold potatoes into 1-inch cubes. Place in a large pot, cover with cold salted water, bring to a boil, and cook for 10-12 minutes until tender but not falling apart. Drain and cool completely.
  2. In a separate bowl, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, salt, pepper, and 1 teaspoon pickle juice if using. Adjust seasoning to taste.
  3. Gently fold cooled potatoes, 2 stalks finely chopped celery, 1/2 diced red onion, 3 chopped hard-boiled eggs, and chopped fresh dill or parsley into the dressing. Refrigerate at least 1 hour before serving.
  4. In a large bowl, mix 4 cups shredded green cabbage and 1 cup grated carrots. In a smaller bowl, whisk 1/2 cup mayonnaise or Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon celery seed, salt, and pepper. Pour dressing over cabbage mixture and toss. Chill 30 minutes before serving.
  5. Preheat grill or grill pan to medium-high. Brush 4 ears of corn with olive oil and grill for about 10 minutes, turning every 2-3 minutes until lightly charred. Remove and cool.
  6. Cut kernels off cooled corn cobs into a bowl. Add 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 teaspoon smoked paprika, 2 tablespoons olive oil, juice of one lime, salt, and pepper. Toss gently and serve at room temperature or chilled.
  7. Taste all sides before serving and adjust seasoning if needed with additional salt or vinegar.

Notes

[‘Do not overcook potatoes to avoid mushy salad.’, ‘Chill potato salad for at least 1 hour to develop flavors.’, ‘Use fresh, crisp cabbage for best coleslaw texture.’, ‘Grill corn with husks removed and brush with olive oil for smoky flavor.’, ‘Add a splash of pickle juice to potato salad dressing for extra tang.’, ‘Adjust acidity with vinegar or lime juice after mixing for balanced flavor.’, ‘Try vegan mayo or mashed avocado for dairy-free versions.’, ‘Add a pinch of sugar to coleslaw to soften sharp flavors.’, ‘Leftovers keep well refrigerated up to 3 days; avoid freezing.’]

Nutrition

Keywords: BBQ side dishes, potato salad, coleslaw, grilled corn salad, easy BBQ sides, crowd-pleaser, summer cookout, potluck recipes

Find it online: https://grubella.com/easy-bbq-side-dishes-for-a-crowd-10-best-recipes-everyone-will-love/