Description
Delicious and easy-to-make BBQ side dishes that are perfect for serving a crowd. These recipes will complement your barbecue and impress your guests!
Ingredients
Scale
- 1 large head cabbage, shredded Coleslaw
- 2 cups shredded Carrots
- 1 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cans (15 oz each) Baked Beans
- 1/2 cup Brown sugar
- 2 tablespoons Mustard
- 1/2 cup Ketchup
- 1 cup chopped Onion
- 5 pounds potatoes, peeled and diced Potato Salad
- 1 cup chopped Celery
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup chopped Pickles
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- In a large bowl, mix together the shredded cabbage and carrots for the coleslaw.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 1 hour before serving.
- For the baked beans, preheat the oven to 350°F (175°C).
- In a large pot, combine the canned beans, brown sugar, mustard, ketchup, and chopped onion.
- Mix well and transfer to a baking dish. Bake for 30-40 minutes until bubbly.
- For the potato salad, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes with chopped celery, mayonnaise, Dijon mustard, pickles, salt, and black pepper.
- Mix well and refrigerate until ready to serve.
- Prep Time: 20
- Cook Time: 40
- Category: Side Dish
- Method: Stovetop/Oven
- Cuisine: American