Description
Delicious and easy-to-make BBQ side dishes perfect for large gatherings.
Ingredients
Scale
- 900 g (2 lbs) Yukon Gold potatoes
- 240 ml (1 cup) mayonnaise
- 60 ml (¼ cup) apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 100 g (1 cup) chopped celery
- 50 g (½ cup) diced red onion
- 80 g (1 cup) diced bell peppers
- 12 ears of corn
- Olive oil for brushing
- 300 g (10 oz) mixed greens
- 1 cucumber, thinly sliced
- 250 g (2 cups) halved cherry tomatoes
- 2 cans (400 g each) baked beans
- 100 g (½ cup) brown sugar
- 60 ml (¼ cup) BBQ sauce
Instructions
- Prepare the Yukon Gold potatoes by boiling them until tender, about 15-20 minutes. Drain, let cool, and chop.
- Mix the dressing by combining the mayonnaise, apple cider vinegar, Dijon mustard, and seasoning with salt and pepper.
- Combine the cooled potatoes, dressing, chopped celery, diced red onion, and diced bell peppers in a bowl.
- Chill the potato salad in the refrigerator for at least 30 minutes.
- Preheat your grill to medium heat. Husk the corn and brush with olive oil. Grill for about 10 minutes until charred.
- Toss mixed greens, sliced cucumbers, and cherry tomatoes with olive oil and vinegar just before serving.
- Combine the baked beans with optional diced bacon, brown sugar, and BBQ sauce in a baking dish and bake covered at 175°C (350°F) for 30 minutes.
- Arrange everything on the table, garnishing with fresh herbs and lime wedges before serving.
Notes
Make ahead for best flavor. Store potato salad in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg