Best Memorial Day Side Dishes That Everyone Will Be Raving About

Memorial Day is seriously creeping up on us and I’m already planning our backyard cookout menu because this year we’re hosting both sets of grandparents plus my husband’s coming home from his two-week job site just in time!

Can we talk Memorial Day side dishes for a sec?

Because while everyone gets all obsessed with grilling the perfect burgers and hot dogs (which my hubby claims he’s the master of), I’m over here knowing the REAL stars of any cookout are those amazing sides.

I’ve been testing out some new Memorial Day recipes and I’ve got some absolute winners that are super easy but look like you spent way more time than you actually did.

These are the kind of sides that people will be asking for the recipes and texting you about weeks later.

So grab your grocery list because these Memorial Day sides are about to make you the backyard BBQ hero your family deserves!

Grilled Lemon-Cilantro Chicken and Veggie Skewers

Here’s the recipe in an easy-to-follow bullet list, Midwest mom-style, short, simple, and perfect for a summer night on the grill:

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts), trimmed and cut into 1-inch chunks
• 1 medium zucchini, sliced into thick half-moons
• 1 large bell pepper (any color), cut into 1-inch pieces
• 8 oz cremini, baby bella, or button mushrooms, halved if large
• 2 lemons, juiced (about 4 tbsp juice total)
• ¼ cup chopped fresh cilantro
• ¼ cup soy sauce
• ¼ cup olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Trim the chicken and cut it along with the veggies into 1-inch chunks.
• In a bowl, whisk lemon juice, soy sauce, olive oil, chopped cilantro, garlic, salt, and pepper.
• Add chicken and veggies to the marinade. Cover and chill in the fridge for at least 1 hour (or up to a day).
• Thread chicken and veggies onto skewers. Leave space at the ends to handle them easily.
• Preheat your grill to medium-high. Cook skewers until lightly charred, then flip and grill until the chicken is fully cooked through.

Spicy Vegan Watermelon Salad with Corn Nuts & Basil

If you’re craving a fresh, spicy, and crunchy salad for Memorial Day weekend, this watermelon corn nut combo hits all the right notes.

It’s vegan, easy to toss together, and perfect for cookouts or chill lunches.

Dressing:

• ¾ tsp ground chilies
• ½ tsp black pepper
• ¼ cup avocado oil
• 1 tsp lime zest (plus extra)
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp Tamari
• Sea salt, to taste

Salad:

• 7–8 cups chopped watermelon
• ½ cup salted corn nuts
• ⅔ cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 1 ripe avocado, diced
• 1 small Fresno chili, sliced (optional)
• ¼ cup fresh basil, sliced
• Flaky salt, to taste

Instructions

1. Add chilies and pepper to a bowl. Heat oil until hot, then pour over the spices. Cool 5 mins.
2. Add lime zest, juice, maple syrup, Tamari, and salt. Whisk together.
3. Blend or smash corn nuts until fine.
4. Spread watermelon on a platter, drizzle half the dressing, sprinkle flaky salt.
5. Add tomatoes, onion, avocado, chili, basil. Drizzle rest of the dressing, top with corn nuts and more lime zest.

Best served fresh and cold.

Easy Tabouli Salad

This tabouli salad is one of those fresh, herby dishes that gets even better after chilling. It’s light, zesty, and perfect for summer lunches or cookouts.

Here’s the recipe in a short, no-fuss version:

Salad:

• ¾ cup fine bulgur wheat
• Salt and pepper
• 1½ cups diced English cucumber
• 2 cups quartered cherry tomatoes
• ⅓ cup chopped fresh mint (packed)
• 1 cup chopped flat-leaf parsley (packed)
• ¾ cup chopped green onions

Dressing:

• ¼ cup olive oil
• Zest + 1½ tbsp juice of 1 lemon
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1½ tsp honey
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions

1. Boil 1¼ cups water. Add bulgur and a pinch of salt to a bowl. Pour water over, stir, cover with plastic wrap, and let sit 15–25 mins. Fluff with a fork and let cool.
2. In a jar, combine all dressing ingredients. Shake well and chill.
3. In a big bowl, mix bulgur, cucumbers, tomatoes, mint, parsley, and green onions. Add dressing, toss again, and season to taste.
4. Serve right away or let it chill for extra flavor.

Caesar Pasta Salad

Here’s a super easy and fully measured Caesar Pasta Salad recipe. It’s creamy, crunchy, and perfect for summer lunches, BBQs, or dinner sides.

Here’s the recipe:

Caesar Dressing

• ¾ cup Greek yogurt or mayo
• 2 tbsp milk (any kind)
• 3 tbsp olive oil
• 3 tbsp lemon juice (juice of ½ lemon)
• 3 tsp Dijon mustard
• 3 tsp Worcestershire sauce or coconut aminos
• 3 cloves garlic, minced
• ⅔ cup grated parmesan cheese
• Kosher salt and pepper, to taste

Pasta Salad

• 2 cups torn sourdough bread
• 3 tbsp olive oil (for toasting bread)
• 8 oz short-cut pasta (like rotini, gluten-free if needed)
• 6–8 cups chopped romaine lettuce
• 1 cup shaved parmesan cheese
• Optional: extra shaved parmesan, cracked black pepper, chopped parsley (for topping)

Instructions

1. Preheat oven to 425°F and toss bread with olive oil, salt, and pepper.
2. Boil salted water, cook pasta according to the package. Drain and rinse with cold water.
3. Whisk (or blend) all dressing ingredients in a bowl or food processor.
4. In a big bowl, combine cooled pasta, romaine, parmesan, and toasted bread. Toss in the dressing.
5. Top with extra parmesan, black pepper, or parsley if you want.

Cool Ranch Kale Salad

Here’s a tangy, crunchy salad that’s packed with flavor and yummy for Memorial Day.

Check out the recipe here:

Ingredients

• 8 cups torn curly green kale
• ⅓ cup plain Greek yogurt (2% or full-fat works best)
• 3 tbsp olive oil
• 1½ tbsp nutritional yeast
• 1 tbsp fresh chopped chives
• 1 tsp dried dill
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp onion powder
• ¼ tsp smoked sea salt
• ¼ tsp cracked black pepper
• ⅓ cup crushed tortilla chips (for topping)

Instructions

1. Add kale to a large bowl.
2. In a separate bowl, whisk together yogurt, olive oil, and all spices.
3. Spoon a few tablespoons of dressing onto the kale. Toss and massage with your hands.
4. Let sit 5 minutes, then add another spoonful of dressing and toss again.
5. Top with crushed tortilla chips and serve right away.

Tip: You’ll have extra dressing—store it in the fridge for 3–5 days. It’s great as a dip or sandwich spread!

Authentic Hawaiian Macaroni Salad

Have you had this fun salad?

This is a cookout classic that gets better after chilling in the fridge!

Here’s the recipe:

Ingredients

• 1 lb elbow macaroni
• Salt, to taste
• 2 tbsp apple cider vinegar
• 2 medium carrots, shredded
• ⅓ cup chopped celery
• ¼ cup grated white onion
• 2 cups light mayonnaise (Best Foods or Hellmann’s preferred)
• ½ cup milk (plus extra to loosen if needed)
• 2 tsp sugar
• ½ tsp garlic powder
• Cracked black pepper, to taste
• 4 large green onions, sliced

Instructions

1. Boil macaroni in salted water until tender. Drain well.
2. While still warm, toss pasta with vinegar, carrots, celery, and grated onion. Let sit.
3. In a bowl, mix mayo, milk, sugar, garlic powder, salt, and pepper.
4. Pour dressing over pasta and mix until coated. Chill for 1 hour or overnight.
5. Stir in green onions just before serving. Add a splash of milk if it feels dry.

Black Bean and Corn Salad

This black bean and corn salad is light, zesty, and so easy to whip up. It’s perfect for Memorial Day and for potlucks, quick lunches, or scooping up with tortilla chips for a no-fuss snack.

Ingredients

• 1 cup diced Roma tomatoes (cored and seeded)
• ¾ cup canned black beans (drained and rinsed)
• ½ cup corn kernels (fresh, frozen, or canned)
• ¼ cup finely chopped red onion
• 2 tbsp minced jalapeño (seeds and ribs removed)
• ¼ tsp minced garlic
• ⅓ cup chopped fresh cilantro
• Juice of 1 lime
• Salt, to taste

Instructions

1. In a bowl, mix tomatoes, black beans, corn, red onion, jalapeño, and garlic.
2. Add cilantro, lime juice, and salt. Stir gently to combine.
3. Let sit at room temp for 20 minutes before serving—or chill for up to 8 hours.

Loaded Baked Potato Salad

If you love baked potatoes with all the fixings, this potato salad brings those same flavors in a creamy, cold side dish.

It’s hearty, flavorful, and always a hit at BBQs and family dinners and of course for your Memorial Day party!

Ingredients

• 3 lbs red potatoes, washed and cut into 1½-inch pieces
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp white vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 10 slices bacon, cooked crisp and chopped
• 2–3 tbsp chopped green onions or chives

Instructions

1. Add potatoes to a large pot, cover with water, and bring to a boil. Simmer 9–10 mins, until fork-tender.
2. Drain and rinse with cold water. Let cool completely.
3. In a bowl, whisk together mayo, sour cream, vinegar, salt, and pepper.
4. Add cooled potatoes to a large bowl. Gently stir in the dressing until coated.
5. Stir in cheddar, bacon, and green onions.
6. Cover and refrigerate at least 3 hours (or overnight).
7. Top with extra cheese, bacon, and green onions if you want it extra loaded.

Dressed Up Baked Beans

For your Memorial Day bash, try these baked beans.

Loaded with bacon, sausage, and bold flavor, they’re the kind of side dish that steals the show at any cookout or potluck.

Ingredients

• 10–12 oz thick-cut bacon, cut into 1-inch pieces
• 1 cooked beef sausage link (12 oz), sliced into ½-inch rounds (optional)
• 1 yellow onion, diced
• 3 cans (28 oz each) original baked beans
• ¼ cup pure maple syrup
• 2 tbsp spicy brown mustard
• 2 tbsp molasses
• ¼ cup ketchup
• 1 tbsp unfiltered apple cider vinegar

Instructions

1. In a large Dutch oven or stockpot over medium heat, cook bacon until crisp and fat is rendered, about 5–7 minutes.
2. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot.
3. Add sausage slices (If using) to the pot and cook until browned, 3–4 minutes.
4. Add diced onion and cook until softened, 5–6 minutes, stirring occasionally.
5. Stir in baked beans, maple syrup, mustard, molasses, ketchup, and apple cider vinegar.
6. Stir the cooked bacon back in.
7. Cook over medium heat until the beans are hot and bubbly, about 10–15 minutes.

Serve warm and these beans only get better as they sit!

BLT Ranch Pasta Salad

This pasta salad takes everything you love about a classic BLT and mixes it with creamy ranch dressing and tender pasta.

It’s quick to make, super satisfying, and always a crowd-pleaser at picnics or weeknight dinners.

Ingredients

Salad:

• 8 oz rotini pasta
• 1 lb bacon
• 1 pint grape tomatoes, halved
• 4 green onions, chopped
• 4 cups finely chopped lettuce

Dressing:

• ¾ cup ranch dressing
• ½ cup mayonnaise
• 1 tsp garlic powder
• ¼ tsp paprika
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. In a skillet, cook bacon until crispy. Drain on paper towels, then chop into bite-sized pieces. Set aside.
2. Boil pasta in salted water until al dente. Drain and let cool.
3. In a large bowl, combine chopped lettuce, green onions, halved tomatoes, cooled pasta, and bacon.
4. In a small bowl, whisk together ranch, mayo, garlic powder, paprika, lemon juice, salt, and pepper.
5. Pour dressing over the pasta mixture. Toss until well combined.
6. Garnish with extra parsley if desired. Chill until ready to serve.

Shrimp and Macaroni Salad

Okay – my girls FINALLY enjoy eating shrimp so I’m going to sneak it into every meal I can!

So this shrimp pasta salad is THE TICKET.

It’s creamy, fresh, and loaded with crunchy veggies and tender shrimp.

You can Make-ahead too and use it for salads, sandwiches and more!

Ingredients

• 1 lb elbow macaroni
• 2 cups cooked small shrimp
• ¼ large red onion, minced
• 4 celery ribs, diced
• 1 medium green bell pepper, diced
• 1 cup mayonnaise
• ¼ cup distilled white vinegar
• ¼ cup minced fresh dill
• 1–2 tbsp granulated sugar (to taste)
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Bring salted water to a boil and cook elbow macaroni according to package directions. Drain and rinse with cold water until completely cool.

2. In a large bowl, combine cooled pasta, shrimp, onion, celery, and bell pepper.

3. In a separate bowl, whisk together mayo, vinegar, dill, sugar, Dijon mustard, salt, and pepper.

4. Pour dressing over the pasta mixture and toss until evenly coated.

5. Cover and refrigerate for at least 1 hour before serving.

Grilled Okra

As a Midwester, I didn’t grow up eating a lot of okra, but once I tried it grilled, I was hooked.

It’s smoky, crispy, and nothing like the slimy version people warn you about.

Ingredients

• 12 oz fresh okra
• 1½ tbsp olive oil
• ½ tsp kosher salt
• 3 lemon wedges

Instructions

1. Preheat your grill to medium-high (375–450°F).
2. Toss the okra in olive oil until well coated.
3. Place okra directly on the grill grates. Grill for 4–5 minutes per side (about 10 minutes total), until lightly charred.
4. Remove from the grill, sprinkle with kosher salt, and squeeze fresh lemon juice over the top.

Spicy Korean Radish Salad aka Musaengchae

If you’ve never had Korean radish (mu), this is the dish that’ll make you hunt it down.

It might take a trip to the Asian market, but trust me, it’s worth it.

This radish is crisp, slightly sweet, and way juicier than regular daikon, and it makes this spicy, crunchy salad pop with flavor in the most addictive way.

Ingredients

• 1 lb Korean radish (mu), cut into matchsticks
• 1 tsp salt
• 1–2 scallions, finely chopped
• 2 tbsp gochugaru (Korean red chili flakes), adjust to taste
• 2 tsp minced garlic
• ½ tsp grated ginger
• 1 tbsp fish sauce or saeujeot (salted shrimp)
• 1 tsp sugar (or Korean plum extract, if preferred)
• 1 tsp sesame seeds (optional)

1. Clean and cut the radish into thin matchsticks. Peel if needed.
2. Toss with salt and let sit for 20 minutes until it softens and releases water. Drain, but don’t rinse.
3. Add garlic, ginger, gochugaru, fish sauce, and sugar. Mix well by hand.
4. Add scallions and sesame seeds. Toss again until everything is evenly coated.

Guacamole Salad

Here’s a fresh and easy Guacamole Salad, basically all your favorite guac ingredients, but in chunky, colorful salad form.

It’s zesty, filling, and will be good for your Memorial Day bash but also for potlucks, taco night, or a quick summer lunch.

For the Salad:

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and diced
• 1 (15 oz) can black beans, rinsed and drained
• ½ cup finely diced red onion
• 2 jalapeños, seeded and finely diced
• 2 ripe avocados, diced

For the Dressing:

• Juice of 1 lime
• ¼ cup olive oil
• 1 tsp salt
• 2 cloves garlic, minced

Instructions

1. In a small bowl or Mason jar, combine lime juice, olive oil, salt, and garlic. Whisk or shake to mix.
2. In a large bowl, add tomatoes, bell pepper, black beans, red onion, and jalapeños. Pour the dressing over and toss gently.
3. Gently fold in the diced avocado right before serving.

Southern Summer Succotash with Bacon and Tomatoes

This Southern Summer Succotash is loaded with sweet corn, lima beans, juicy tomatoes, and crispy bacon and will be a hit for Memorial Day!

It’s a fresh, flavorful side for any summer meal. Check out the full recipe here.

Red, White & Blue Caprese Salad

What a Patriotic salad for Memorial Day!

Bring a fun, festive twist to your table with this Red, White & Blue Caprese Salad, made with tomatoes, strawberries, blueberries, mozzarella, and basil.

Here’s the full recipe.

Patriotic Berry Salad

Celebrate summer with this festive Patriotic Berry Salad, with juicy strawberries, blueberries, and apple stars. How cute!

It’s a simple, crowd-pleasing dish perfect for Memorial Day, the 4th of July, or any sunny gathering. Here’s the full recipe.

Mexican Street Corn Salad

This Mexican Street Corn Salad is a creamy, smoky, and slightly spicy twist on the classic elote.

Featuring charred corn, tangy lime, crumbled queso fresco, and a flavorful mayo-based dressing, it’s perfect for summer barbecues or as a side to your favorite Mexican dishes for Memorial Day!

Get the full recipe here.

Best Homemade Buttermilk Biscuits

These Southern Buttermilk Biscuits are flaky, buttery, and incredibly easy to make from scratch. Eat them for breakfast or alongside your favorite comfort meals for Memorial Day.

Find the recipe here.

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad look delicious and would be a good addition to your Memorial Day BBQ cookout.

With ingredients like hard-boiled eggs, mayonnaise, mustard, and a touch of vinegar, it’s a flavorful twist on classic pasta salad.​ Here’s the full recipe.

Easy Grilled Veggie Skewers

For some healthy Memorial Day Sides try these grilled veggie skewers.

With zucchini, bell peppers, red onions, and mushrooms, they’re brushed with a zesty garlic herb sauce and grilled to perfection. Full recipe here.

Red, White, and Blue Potato Salad

Add a patriotic touch to your summer gatherings with this Red, White, and Blue Potato Salad.

It’s a medley of red, white, and blue baby potatoes, hard-boiled eggs, and celery, all tossed in a creamy mayonnaise and Italian dressing blend. Click for the full recipe.

Easy Corn Riblets

These corn ribs are a fun and flavorful twist on classic corn on the cob.

Seasoned with smoked paprika, garlic powder, and cumin, they’re baked to perfection, offering a smoky and slightly spicy kick.

Have them your for summer Memorial Day BBQs or as a unique side dish, they’re sure to be a hit at any gathering. Full recipe here.

Cornbread Salad

You can never go wrong with cornbread! This is a Southern classic that makes leftover cornbread into a crowd-pleasing dish.

Great for Memorial Day or for potlucks, cookouts, or any gathering where you want to impress.​ Here’s the full recipe.

Ultimate Homemade Mac and Cheese

I’m totally obsessed with this Homemade Baked Mac and Cheese and so is my famil!

Loaded with melty cheeses and that crispy topping? Say less. Here’s the recipe.

Spicy Watermelon Jalapeno Salad

While the little people (aka my kiddos) won’t touch this, I know all the adults will (don’t worry, I’ll make a version that’s not spicy for the kids…duh!).

But this salad is a whole vibe. The mix of pineapple, lime, and jalapeño? You can’t beat that. Here’s the recipe.

Easy Cowboy Caviar

Not gonna lie, this Cowboy Caviar is the easiest thing you’ll throw together and still have everyone asking for the recipe.

It’s bold, zesty, and seriously addicting. Here’s the full recipe for you to try it for your Memorial Day bash.

Fiesta Corn Salad with Avocado

I’m seriously obsessed with how fresh this corn avocado salad is soo tasty.

It’s got all the summer faves of grilled corn, creamy avocado, crisp veggies, and a zesty lemon dressing. Here’s the recipe to try this salad.

Mexican Orzo Pasta Salad

This Mexican Orzo Pasta Salad combines orzo pasta with fresh corn, cherry tomatoes, avocado, red onion, and cilantro, all tossed in a zesty lime vinaigrette. A winner for your Memorial Day BBQ!

Here’s the full recipe.

Grilled Rosemary Garlic Potatoes

These grilled rosemary garlic potatoes are straight-up addictive in my home.

With crispy edges, herby flavor, and garlicky goodness, they’re the kind of side that disappears fast. Serve to your guests! Here’s the recipe.

The Best Coleslaw

This coleslaw is that must-have side for your Memorial Day cookout. Seriously, without it, is it even a BBQ?

It’s crunchy, creamy, and the perfect match for burgers, ribs, or whatever’s coming off the grill. Here’s the easy recipe you can use.

BLT Pasta Salad

You can’t go wrong bringing this BLT Pasta Salad to your Memorial Day cookout.

It’s creamy, crispy, and loaded with all the classic flavors you love, just in pasta form. Here’s the recipe.

Pesto Tortellini Pasta Salad

You can never go wrong with pesto!

This pesto tortellini salad is packed with cheesy tortellini, juicy tomatoes, and creamy mozzarella, all tossed in herby basil goodness . Click here for the full recipe.

The Best Memorial Day Side Dishes for Your BBQ

Well that’s a wrap on my favorite sides for Memorial Day! Still cant decide between the potato salad or the grilled veggie skewers but maybe I can make both without my children complaining about the mayo (why do tweens suddenly hate everything they used to love?).

Whatever you make just enjoy the extra day with your family trust me these moments go by so fast I still remember when my youngest needed a step stool to help me stir.