A collection of delicious side dishes perfect for summer cookouts.
Ingredients
Scale:
2 pounds of red potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup diced red onion
2 tablespoons chopped fresh dill
Salt and pepper to taste
4 ears of corn
Butter
Salt and pepper
Optional toppings: chili powder, lime juice, cotija cheese
4 cups shredded green cabbage
1 cup shredded carrots
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 pound pasta (fusilli or rotini)
1 cup cherry tomatoes, halved
1 cup diced cucumbers
1/2 cup black olives, sliced
1/2 cup Italian dressing
Fresh basil for garnish
Instructions
Make Creamy Potato Salad: Boil the red potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool completely. Cut the potatoes into bite-sized pieces. In a large bowl, combine mayonnaise, Dijon mustard, red onion, dill, salt, and pepper. Mix well until creamy. Add the potatoes to the dressing and gently fold until coated. Chill for at least 30 minutes before serving.
Prepare Corn on the Cob: Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes until tender. Remove from water, slather with butter, and sprinkle with salt and optional toppings. Serve immediately.
Make Coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until creamy. Add the shredded cabbage and carrots. Toss until well combined. Cover and refrigerate for at least 1 hour.
Prepare Zesty Pasta Salad: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, black olives, and Italian dressing. Toss until evenly coated and garnish with fresh basil.
