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The Best BBQ Side Dishes for Your Next Cookout
These are the BBQ side dishes everyone piles onto their plate—creamy, fresh, smoky, and totally irresistible. From classic potato salad to grilled corn and mac and cheese, these are the sides that always disappear first.
Rezept
Zubereitungszeit ca. 40 MinutenVorbereitung ca. 40 Minuten
Zutaten:
- 5 Pounds Potatoes (yukon gold)
- 2 Cups Mayonnaise
- 2 ½ teaspoons Yellow Mustard
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Vinegar (apple cider)
- 1 Tablespoon Dill (fresh, chopped)
- ¼ - ½ teaspoon Celery Salt
- ½ teaspoon Smoked Paprika
- ¾ Cup Pickle Relish (sweet)
- 2 Pickles ( Sweet Kosher Baby, chopped)
- 2 Green Onions (chopped)
- 10 Eggs (hard-boiled, chopped)
- ½ teaspoon Salt (or more, to taste)
Arbeitsschritte:
- Start this recipe the day before you intend to eat it, or at least the morning of.
- Fill a large pot with water. Give the potatoes a rough chop, skins on and place in the water and bring to a boil. Cook until soft when poked with a fork.
- Meanwhile, stir together the mayonnaise, mustards, vinegar, dill, celery salt, paprika, relish, pickles and green onions.
- Remove the potatoes and drain, allowing them to cool for a few minutes.
- Use a paring knife to remove skins, chopping the potatoes a little smaller and place 3/4 of the potatoes in the dressing. Mince the remaining potatoes and add to the dressing as it will make more texture in the salad.
- Add the eggs and gently fold to coat.
- Season with more salt if needed.
- Sprinkle with more paprika, cover in plastic wrap and place in the fridge for the day or up to overnight. I prefer overnight.
- Stir and serve!
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