Creamy coleslaw, macaroni salad and potato salad are classic sides for barbecues, potlucks and outdoor events during the summer. And there are many ways to create new twists to elevate and uplift your sides.
Adding a rainbow of colors is the name of the game this season. Purple carrots, watermelon radishes, bell peppers, beets and fresh green herbs make a beautiful, healthy array that tempts all senses.
New twists on the classics
Mayonnaise is the foundation for many of these nostalgic sides. My grandmother made her coleslaw with distilled vinegar and celery seed and prepared her potato salad German style. She rarely used mayo. Even her elbow macaroni salad was made with red wine vinegar.
Sides these days are healthier and have been updated to reflect the times. I often prepare sides like quinoa tabbouleh or a golden beet salad with goat cheese, toasted walnuts, champagne vinegar and infused garlic oil.
Try Priya’s recipe for Black Bean and Corn Salad
Try Priya’s summer salads
Asian slaw with miso sesame dressing or fresh corn and black bean salad are perfect for people with gluten sensitivities. I often put cheese on the side, as well, for dairy-free people.
My favorite dish to bring to a potluck is a Mediterranean Couscous Salad (recipe on this page) prepared with pearled couscous, feta cheese, red onion, red peppers and fresh herbs. The key is the spices. Harissa, garlic and lemon pepper make this side dish pop. Lemony, healthy and delicious, this dish is always a hit at a potluck or barbecue.
Adding a rainbow of colors is the name of the game this season. Purple carrots, watermelon radishes, bell peppers, beets and fresh green herbs make a beautiful, healthy array that tempts all senses.
I love the flavor of red wine vinegar and use it for my classic beet salad. As an ode to my grandmother, I add celery seed. I add celery seed to my cucumber salad, as well, along with red onion and a touch of an excellent-quality, extra-virgin olive oil, salt and fresh ground pepper. Instead of boiling potatoes for potato salad, I roast them and add a tad of mayo, onion, celery, fresh parsley or cilantro, salt and pepper. It’s a family favorite.
Cilantro is actually a great addition to almost any side dish. Best to label it because some folks think cilantro tastes like soap — unfortunate, but true.
Tired of mayo? Avocado and pesto are a great addition to potato salad. Greek yogurt is also a fabulous way to dress up a side dish. Pesto and parmesan on grilled corn on the cob is a great way to dress up this barbecue favorite.
Fresh pea hummus, tzatziki and pita chips add a Greek flair to any potluck.
Avocado devilled eggs are quite tasty for a barbecue or potluck side; just add avocado to your recipe.
Grill it
Grilled vegetables also make an excellent side dish and compliment any protein being served. To grill potatoes, cut the potato in ¼-inch rounds, brush them with oil, salt, and pepper and grill until tender. They make an excellent vehicle for cheese and sauces.
Stone fruit is in abundance during the summer months. Add grilled peaches, nectarines, plums or pineapples to a green salad. Try arugula with grilled peaches, toasted walnuts, herbed goat cheese and a simple vinaigrette. Or grill pineapple and prosciutto on mixed greens with a balsamic vinaigrette. These are just a few ways to incorporate grilled fruit into your salad side for a party.
Stuff it
For a unique Asian-fusion side dish, try stuffed cucumbers with soba noodles. Cut a cucumber in 1½-inch rounds, scoop out the middle with a small melon baller. Fill the cuke with sesame chilled soba noodles. Cucumber stuffed with a whipped cream cheese and capers mixture is simple finger-food fun.
Grilled dessert
Need a few dessert ideas? While the grill is going, grill some peaches for a new twist on a cobbler. Cut a peach, plum or nectarine in half, grill it and top off with vanilla ice cream and a touch of cinnamon. Or make a grilled banana split.
There are many side dishes to embellish on or create anew.
Mediterranean Couscous Salad
From the kitchen of Priya Hutner
1 C pearled couscous, cooked
¼ C cherry tomatoes, cut in half
¼ C red pepper, diced small
¼ C olive oil
½ lemon, juiced
1 T red wine vinegar
¼ C feta
¼ C fresh parsley
½ t fresh oregano
1 t harissa spice
1 t garlic powder
1 t salt
1 t lemon pepper
Mix all the ingredients together except the tomatoes in a large bowl. Add the tomatoes last as to not mush them. Serve chilled.
