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BBQ Side Dishes Collection

BBQ side dishes collection featuring classic coleslaw, BBQ baked beans, and loaded potato salad. Each side is made with simple mixing and bake/boil techniques for a crowd-pleasing, picnic-ready spread with colorful texture.
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Prep Time 30 minutes
Cook Time 45 minutes
refrigerate 1 hour
Total Time 2 hours 15 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Classic Coleslaw
  • 4 cup shredded cabbage
  • 1 cup shredded carrots
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 0.25 salt to taste
  • 0.25 pepper to taste
BBQ Baked Beans
  • 2 can (28 oz) baked beans
  • 0.5 cup BBQ sauce
  • 0.25 cup brown sugar
  • 4 bacon cooked and crumbled
  • 0.5 onion diced
Loaded Potato Salad
  • 3 lb potatoes cubed
  • 1 cup mayonnaise
  • 0.25 cup mustard
  • 4 hard-boiled eggs chopped
  • 0.5 cup celery diced
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Classic Coleslaw
  1. In a large bowl, mix the shredded cabbage and shredded carrots until evenly combined. Toss the mixture with mayonnaise, apple cider vinegar, sugar, salt, and pepper until glossy and coated, then refrigerate for 1 hour.
BBQ Baked Beans
  1. Preheat the oven to 350°F, then combine the baked beans, BBQ sauce, brown sugar, bacon, and onion in a baking dish. Bake at 350°F for 45 minutes, stirring once if needed for even warming and thickening.
Loaded Potato Salad
  1. Boil the cubed potatoes until tender, then drain and let them cool completely before mixing. Combine the cooled potatoes with mayonnaise, mustard, hard-boiled eggs, celery, salt, and pepper, then refrigerate until chilled.
Serve
  1. Serve all sides chilled or at room temperature alongside your favorite BBQ items. Keep potato salad and coleslaw refrigerated until serving for best texture.

Notes

Pro tip: for the best coleslaw texture, chill it undisturbed so the dressing thickens slightly and the cabbage softens just enough. Store covered in the refrigerator for 3-4 days; baked beans and potato salad freeze for up to 2 months (coleslaw does not freeze well due to mayonnaise). For a lighter option, use light mayonnaise in coleslaw and potato salad without changing the method.