Description
A collection of five easy, make-ahead summer BBQ side dishes including creamy potato salad, zesty corn and black bean salad, grilled peach and arugula salad, grilled asparagus with lemon, and no-cook cucumber salad.
Ingredients
- Yukon Gold Potatoes
- Mayonnaise
- Yellow Mustard
- Hard-Boiled Eggs
- Red Onion
- Celery
- Paprika
- Fresh Corn Kernels
- Black Beans
- Jalapeño
- Cilantro
- Lime Juice
- Feta Cheese
- Ripe Peaches
- Arugula
- Balsamic Glaze
- Prosciutto
- Goat Cheese
- Asparagus Spears
- Olive Oil
- Lemon
- Garlic
- Almonds
- English Cucumbers
- Rice Vinegar
- Sugar
- Sesame Oil
- Red Pepper Flakes
Instructions
- Boil Yukon Gold potatoes until tender, drain, and cool completely.
- Whisk mayonnaise, yellow mustard, salt, and pepper to make the dressing.
- Combine cooled potatoes with dressing, chopped eggs, red onion, and celery. Chill for at least two hours.
- Cut kernels off fresh corn (or use frozen/thawed). Mix with black beans, jalapeño, and cilantro.
- Whisk lime juice, olive oil, salt, and pepper; toss with corn mixture. Fold in feta cheese and chill for one hour.
- Grill peach halves cut-side down for 3-4 minutes until tender and marked. Cool slightly.
- Assemble arugula, grilled peaches, prosciutto, and goat cheese. Drizzle with balsamic glaze and olive oil.
- Trim asparagus ends and toss with olive oil, salt, and pepper. Grill for 5-7 minutes until charred.
- Toss grilled asparagus with garlic, lemon zest, lemon juice, and toasted almonds.
- Slice cucumbers thinly. Whisk rice vinegar, sugar, sesame oil, and red pepper flakes. Pour over cucumbers and marinate for 30 minutes. Drain excess liquid before serving.
Notes
Potato salad and corn salad taste better the next day. Do not add hot potatoes to the dressing. Serve sides at room temperature or slightly chilled for best flavor. Store leftovers in airtight containers in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Varies by dish
Keywords: BBQ sides, summer recipes, make-ahead sides, potato salad, corn salad, grilled vegetables, picnic food, outdoor cooking