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Budget-Friendly Memorial Day Cookout Side Spread for Ten Easy Recipes

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A collection of simple, hearty, and budget-friendly side dishes perfect for feeding ten guests at a Memorial Day cookout. These easy recipes use everyday ingredients and come together quickly to please any crowd.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, minced
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 small green cabbage, shredded
  • 2 large carrots, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 10 ears fresh corn, husked
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 4 cans (15 oz each) navy beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 medium seedless watermelon, cubed
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1 lime

Instructions

  1. Prepare the Potato Salad: Peel and cube the potatoes into roughly 1-inch pieces. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes, or until tender but not mushy. Drain and let cool. In a large bowl, mix mayonnaise, Dijon mustard, celery, red onion, chopped eggs, parsley, salt, and pepper. Fold in the cooled potatoes gently. Refrigerate for at least 1 hour to let flavors meld.
  2. Make the Tangy Coleslaw: In a big bowl, combine shredded cabbage and grated carrots. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over the cabbage mixture and toss well. Chill for 30 minutes before serving.
  3. Grill the Corn on the Cob: Mix softened butter with smoked paprika and a pinch of salt. Brush each ear of corn generously with the paprika butter. Grill over medium heat for 10-15 minutes, turning occasionally, until corn is lightly charred and tender. Alternatively, wrap corn in foil and roast at 400°F (200°C) for 20-25 minutes.
  4. Prepare the Baked Beans: In a saucepan, combine drained beans, ketchup, brown sugar, Worcestershire sauce, and smoked paprika. Simmer over low heat for 20 minutes, stirring occasionally. Adjust seasoning with salt and pepper. Keep warm until ready to serve.
  5. Assemble the Watermelon Salad: In a large bowl, gently toss cubed watermelon with crumbled feta and chopped mint. Drizzle lime juice over the top and toss lightly. Serve chilled.

Notes

Use slightly waxy potatoes like Yukon Gold for best texture. Chill potato salad and coleslaw before serving for optimal flavor. Paprika butter adds smoky flavor to corn. Baked beans should be simmered gently to keep beans intact. Fresh mint brightens watermelon salad. Vegan substitutions include vegan mayo, mashed avocado, and dairy-free butter. Store leftovers in airtight containers; potato salad and coleslaw keep up to 3 days, corn best eaten within 24 hours.

Nutrition

Keywords: Memorial Day, cookout, side dishes, budget-friendly, potato salad, coleslaw, grilled corn, baked beans, watermelon salad, easy recipes, summer

Find it online: https://freshforkful.com/budget-friendly-memorial-day-cookout-side-spread-for-ten-easy-recipes/