21 Potluck Side Dishes for the Classic Summer BBQ

A summer BBQ always ends up being a potluck. Before you know it, you’ve volunteered to bring a salad. If you’re looking for a more creative side than the generic potato salad, look no further.

We have rounded up 20 of the best potluck side dishes for a classic summer BBQ that are sure to impress your friends and family.

Our personal favorite is the Asian-inspired smashed sesame cucumber salad. It’s so light and refreshing, perfect for warm summer evenings!

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Summer Barbecue Potluck Side Dishes

Mustard Potato Salad with Egg

Nothing is more iconic than potato salad at an American potluck or barbecue event. This recipe is simple with tender potato pieces, chopped egg, and the ideal combination of mustard and mayonnaise to create a creamy bit every time.

This recipe can be found here on Scrambled Chefs.

Crispy Parmesan Garlic Roasted Potatoes

If you like a roasted potato, then this takes it to the next level. A bit healthier than some of the sides shown here, this is a personal favorite that is great with any meal, not just the barbecue.

This recipe can be found here on Scrambled Chefs.

Creamy Corn Salad with Cucumber and Peppers

I love how bright and refreshing this salad is. It is perfect beside any of your favorite grilled meats and vegetables. Plus, it is super affordable so ideal for large potluck events.

This recipe can be found here on Scrambled Chefs.

Sweet and Savory Broccoli Salad with Apples

I love this version of broccoli salad. It has sweet and savory and tons of crunch. It is a perfect cold salad alongside your favorite barbecue foods! It's even better the next day after flavors have combined a bit.

This recipe can be found here on Scrambled Chefs.

Grilled Carrots

This nutrient-laden side dish stars the humble carrot. To make them, you will need to create a marinade from oil, honey, and harissa paste. Roll the carrots in this mixture and place them on the grill. Cook for about 12 minutes, turning halfway through. They should be charred on the outside and tender in the middle.

You should make a drizzle of tahini, lemon juice, salt, pepper, and natural yogurt. Thin it out with a little warm water and then drizzle over the roasted carrots. Sprinkle with pistachios to finish.

A great grilled carrots recipe can be found on NYT Cooking.

Spinach and Artichoke Dip

This is a lighter take on the traditional cheesy, baked, fat-laden dip we have come to know and love. This version of the dip is made by combining reduced-fat mayonnaise, lemon juice, lemon zest, and seasonings.

Toss the artichoke hearts in this dressing. Stir in some chopped spinach, mint, parsley, and some finely chopped scallion. Add in some finely grated parmesan cheese and some roughly chopped walnuts. Serve with crackers to scoop up the vegetable goodness.

This recipe can be found here on Scrambled Chefs.

Smashed Sesame Cucumber Salad

This is a Chinese-inspired salad bursting with freshness. Across China, you will see it referred to as pai huang gua. To make the salad, rinse the cucumbers and cut them into 4 inch long segments before splitting them lengthwise. Smash the cucumber sections with the back of a knife on the countertop. Cut into bite-sized morsels.

Sprinkle the cucumber with salt and allow the moisture to strain out for a couple of hours. Make a dressing of salt, sugar, rice vinegar, soy sauce, and sesame oil. Toss the cucumbers in this and sprinkle with sesame seeds before serving. Add some chili flakes, cilantro, and garlic as desired.

Grilled Sriracha Mayo Corn

This is also known as elote. Corn on the cob is chargrilled on the BBQ and it is then topped with a variety of ingredients. It is a Mexican street food that is hugely popular across the world.

To make the sauce that will go on the top, you will need Mexican crema, mayonnaise, garlic, cilantro, chipotle pepper, lime juice, and lime zest. Season with salt as desired. While you’re making this, grill the corn on the BBQ until chargrilled on all sides.

When the corn is still hot off the grill, brush it with the crema mixture you made. Sprinkle with a little crumbled cotija cheese and serve, accompanied with lime slices.

This recipe can be found here on Scrambled Chefs.

Lemon Garlic Orzo with Roasted Vegetables

A bright combination of cooked orzo with roasted vegetables is easily one of my favorite sides that can be served both hot and cold with equally delicious results.

This recipe can be found here on Scrambled Chefs.

All American Potato Salad

This is a classic BBQ side dish and with good reason. Everyone loves a potato, and this creamy and mild-flavored salad will go with whatever you are cooking. Boil some potatoes until they are tender, drain, and set aside to cool.

We shared another basic potato salad above, but this one is a little more mayonnaise and less mustard, but definitely just as delicious!

This recipe can be found here on Scrambled Chefs.

Panzanella Bread Salad

This is a classic Tuscan salad combining tomatoes and bread. This is a great way to give old, stale bread a new lease of life, reducing your food waste.

Chop some cherry tomatoes in half and season with salt and pepper. Add capers, chopped onion, roasted peppers, and anchovies to the tomatoes. Add in your stale bread chunks.

Stir through a dressing made of 1:3 parts vinegar to olive oil. Season with salt and pepper and sprinkle over some chopped basil leaves before serving.

I love our simple version here on Scrambled Chefs.

Green Bean Tempura with Curry Mayonnaise

This is a super easy fried vegetable side dish. All you need to do is make a tempura batter from cold club soda, plain flour, and salt. Coat the green beans liberally in this and then fry until the batter has crisped up.

To make the curry mayonnaise, mix some red curry paste and lime juice into regular mayonnaise. Adjust the quantities to suit your personal tastes.

A recipe for this can be found at The Modern Proper.

Cold Thai Noodle Salad

This salad’s main ingredient is cooled and cooked noodles. We prefer soba noodles, but you can choose your favorite. The other constituent ingredients are shredded cabbage, carrots, and radish. It also includes sliced scallions, red bell pepper, cilantro, jalapenos, and peanuts.

Make a Thai peanut sauce to drizzle over the top. There are many recipes online for this, so experiment until you find your favorite.

The Modern Proper has a wonderful recipe for this dish.

Jalapeno Poppers

A bar favorite, jalapeno poppers will go down a treat with everyone at the BBQ. Find some fresh and firm-looking jalapeno chilies and remove the tops and seeds.

Combine soft cream cheese with shredded mozzarella and seasonings in a bowl. Stuff this into the center of the jalapenos until they are crammed full.

Dredge the stuffed chilies in plain flour, then in beaten eggs, and finally in breadcrumbs. Do this twice to create a thick coating. Shallow fry them until they turn golden brown. Sprinkle with coarse salt and then serve.

The Recipe Critic has a great version that includes bacon!

Corn and Black Bean Salsa

This salsa is a great accompaniment to any summer potluck BBQ. It is really customizable, you can add whatever ingredients you have in the fridge.

The basic recipe combines black beans, sweetcorn, chopped scallions, and chopped cilantro. Combine lime juice with olive oil and mix this through the salsa. You should make this salsa a day in advance to allow the flavors time to infuse.

There is a great version of this on You Brew My Tea that includes avocado.

Mediterranean Style Zucchini Fritters

These fritters are made with grated zucchini and onion, held together with a batter. We recommend including parmesan cheese and cumin in the batter for a more flavorful fritter. Make sure you squeeze any excess liquid out of the vegetables before combining them with the batter.

Fry the batter in ¼ cup portions and cook until golden. Serve alongside a Greek cucumber and mint tzatziki as a dipping sauce.

You can find a great recipe for these on The Modern Proper.

Red Cabbage and Apple Slaw

Slaw will always be a welcome side dish at a summer BBQ. This is a super simple dish to make. All you need to do is finely shred some red cabbage and finely slice some red onion. Grate some fresh apples and chop some parsley.

Combine some mayonnaise in a bowl with a couple of tablespoons of natural yogurt. Mix into the shredded vegetables and stir well to combine. Season to taste and sprinkle some more chopped parsley on the top before serving.

Check out The Picture Recipe for a great version of this slaw.

Tomato and Cucumber Farro Salad

Farro is an ancient grain that pairs beautifully with all sorts of flavor combinations. Cook some shallots and toast the farro grains. Add some flavored broth and cook the grains until tender - this should take about 12 minutes.

Add to a large bowl and allow to cool. Pour over some vinegar, olive oil, and seasonings. Stir through some chopped cucumber, basil, and tomatoes to finish the dish.

You'll love this version of the salad from The Kitchn.

Watermelon, Feta, and Basil Salad

This is the perfect, refreshing side dish to bring along to a summer BBQ potluck. It is super simple and quick to make, simply requiring you to chop up a few ingredients. It is fully customizable depending on your personal preference.

Chop up the watermelon into bite-sized pieces. Cut a cucumber into chunks and finely chop some mint leaves. Place all of these ingredients in a large serving bowl and drizzle lightly with olive oil. Crumble over some feta cheese and drizzle with balsamic vinegar.

Check out the House of Nash Eats for a great recipe for this salad.

Buffalo Mac and Cheese

This is a new twist on the beloved American dish, mac and cheese. It takes a little more preparation than some of the other sides on this list, but it is well worth the effort. Frank’s Red Hot sauce is added to the cheese sauce to give the pasta an extra kick of heat.

Leave the cooked mac and cheese to cool for 5 minutes before you serve it.

The best version of this can be found on Frank's RedHot website.

Fried Green Tomatoes

Fried green tomatoes are made using a special type of tomato. Slice them into ½-inch thick rounds and dip in a mixture of milk and egg, followed by breadcrumbs. Shallow fry them in oil until they have turned a deep golden brown. Drain the tomato slices on kitchen paper before you serve them.

I personally love Neely's version found on the Food Network website.