The best part of a backyard party isn't the burgers, but the bowls that end up empty first. When we eat outside in late May, I always watch which dishes people finish before the sun even goes down. My son usually points out the ones that are gone in minutes. These 27 Memorial Day sides are the recipes that guests keep eating until the bowls are totally scraped clean. You won't have any leftovers to put away because everyone will be too busy asking how you made them.
Smoked Italian Pasta Salad with Pepperoncini Dressing
Pepperoncini brine and a hint of woodsmoke make the pasta taste like a real campfire. Guests often fight over the last few bites of this specific bowl. It is usually sparkling clean and sitting by the sink before the evening ends.
Get the Recipe: Smoked Italian Pasta Salad with Pepperoncini Dressing
Russian Potato Salad (Olivier Salad)
Soft potatoes and peas get a salty kick from diced pickles. A splash of brine keeps the flavor bright and makes people want a second scoop. Usually, the bowl is wiped clean before the burgers are even ready.
Get the Recipe: Russian Potato Salad (Olivier Salad)
Spiced Grilled Corn
Charred kernels are coated in smoky butter and a fresh squeeze of lime. Keeping the husks on gives people a natural handle to hold while they walk around. Only a pile of clean cobs is left at the end.
Get the Recipe: Spiced Grilled Corn
Mexican Coleslaw
Cabbage stays extra crunchy because it uses lime and garlic instead of heavy mayo. It helps refresh your mouth between bites of rich, grilled food. Most times, the platter is bare by the middle of the afternoon.
Get the Recipe: Mexican Coleslaw
Foil-Packet Grilled Sweet Onions
Onions turn into silk inside silver wrappers by soaking in their own sugary juices. Tucked near the edge of the grill, these are a hidden gem of any BBQ. People scrape the foil clean to get every last caramelized bit.
Get the Recipe: Foil-Packet Grilled Sweet Onions
Crispy Smashed Baby Potatoes
Boiled potatoes are crushed and roasted into rough, bumpy golden crusts. A mix of salt and lemon helps cut through the starch for a better bite. No one ever leaves a single potato behind on the tray.
Get the Recipe: Crispy Smashed Baby Potatoes
Cheesy Zucchini Casserole
Layers of zucchini soften into a garlicky, creamy bake that feels very special. It has a way of vanishing spoonful by spoonful until only the browned edges remain. It is a great way to celebrate the start of summer.
Get the Recipe: Cheesy Zucchini Casserole
Russian Vinaigrette Salad (Root Vegetable Salad)
Beets stain the potatoes a deep purple color that looks great on a garden table. Root vegetables make this a steady, reliable dish that doesn't need to be loud to be good. Every bean is usually eaten before the night is over.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
Middle Eastern Roasted Cauliflower
Florets stay in the oven until they are butter-soft and browned on the edges. This has been a favorite for years because almost everyone can agree on it. The empty bowl is usually back in the kitchen within the hour.
Get the Recipe: Middle Eastern Roasted Cauliflower
Roasted Potatoes with Broccoli Recipe
Garlic and olive oil bind the potatoes and greens together as they brown. This reliable recipe fills the gaps between the fancier holiday dishes. The tray is usually the first one to return to the kitchen empty.
Get the Recipe: Roasted Potatoes with Broccoli Recipe
Roasted Cauliflower Bake in Green Herb Sauce
Parsley and garlic create a vivid green dressing that fills every crack in the vegetables. It is light enough for a hot day but has a very memorable flavor. Every bit of the sauce gets wiped up with a piece of bread.
Get the Recipe: Roasted Cauliflower Bake in Green Herb Sauce
Slow Cooker Baked Beans With Bacon
Bacon fat and brown sugar melt together over many hours into a thick sauce. It takes almost no effort to make once the lid is closed. Someone always scrapes the ceramic pot clean by the time people say goodbye.
Get the Recipe: Slow Cooker Baked Beans With Bacon
Eggplant Tomato Stacks
Rounds of eggplant soak up the smoky grill flavor and sweet balsamic sauce. Layering them ensures every person gets a perfect mix of fruit and fire. Every drop of glaze is usually gone from the tray by sunset.
Get the Recipe: Eggplant Tomato Stacks
Air Fryer Zucchini Fritters With Feta
Salty feta and shredded zucchini are fried into lacy, crisp rounds. They are easy to eat with one hand while holding a drink in the other. Making a double batch is usually necessary to keep up with the guests.
Get the Recipe: Air Fryer Zucchini Fritters With Feta
Pickle Pasta Salad
Cold pasta shells soak up a tangy dill sauce that wakes up any picnic. Using real pickle juice prevents the dish from feeling heavy or boring. Guests tend to finish the whole bowl long before the party ends.
Get the Recipe: Pickle Pasta Salad
Cucumber Crispy Rice Salad
Fried grains of rice make a loud crunch against the cool, watery cucumbers. Mixing these textures keeps the meal interesting for everyone at the table. Guests often hover over the bowl until it has been scraped clean.
Get the Recipe: Cucumber Crispy Rice Salad
Grilled Zucchini
High heat leaves smoky marks on the squash while keeping the middle fresh. Simple greens like this are often the most refreshing part of a heavy meal. The platter is always bare by the time guests feel full.
Get the Recipe: Grilled Zucchini
Roasted Tahini Broccoli
High heat turns the edges of the broccoli nutty and lacy. Caramelized tahini makes this the only way to get kids to finish a whole tray of greens. There is rarely anything left to soak off the pan later.
Get the Recipe: Roasted Tahini Broccoli
Cheesy Funeral Potatoes (Hash Brown Casserole)
Shredded potatoes and a cornflake crust create a mix of creamy and crunchy textures. A potluck legend for a reason, these simply do not last long. Someone is always seen scraping the corners of the pan for the last bits.
Get the Recipe: Cheesy Funeral Potatoes (Hash Brown Casserole)
Cheesy Easy Cauliflower Casserole
Sharp cheese and a bit of paprika turn simple cauliflower into a hearty meal. People often lean in to ask who made this specific dish. It is always scraped clean and ready for the wash before dark.
Get the Recipe: Cheesy Easy Cauliflower Casserole
Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic
Crispy leaves turn into salty shards mixed with soft pomegranate seeds. A bit of balsamic and feta makes these much better than any boiled vegetable. People keep reaching for them until the very last bit of cheese is gone.
Get the Recipe: Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic
Broccoli Cauliflower Cheese Casserole
Rich cheddar bubbles up around the vegetables under a layer of toasted breadcrumbs. This filling dish is a great way to make sure no one leaves the table hungry. It disappears so fast that the cook might not even get a scoop.
Get the Recipe: Broccoli Cauliflower Cheese Casserole
Fennel And Mango Slaw
Sliced fennel adds a crisp crunch to pieces of sweet, juicy mango. This cold side is a lifesaver when it is hot and humid outside. It is a quiet dish that everyone ends up asking about later.
Get the Recipe: Fennel And Mango Slaw
Moroccan Beet Salad With Orange
Citrus slices sit with earthy beets for a flavor like a sunny afternoon. Cumin bridges the gap between the sweet fruit and the dark root vegetables. Guests often finish this off while the conversation is just starting.
Get the Recipe: Moroccan Beet Salad With Orange
Roast Air Fryer Asparagus Recipe
Capers and almonds add a salty crunch that makes these greens feel like a treat. Cooking them takes only minutes, but they stay on the plate for even less time. The platter is empty before the meat is even done resting.
Get the Recipe: Roast Air Fryer Asparagus Recipe
Spicy Eggplant Carpaccio
Smoky eggplant is spread thin and topped with a bright, zingy dressing. It completely changes the mind of anyone who thinks eggplant is always mushy. The plate is always polished bare before the main course arrives.
Get the Recipe: Spicy Eggplant Carpaccio
Smoked Vegetables
Veggies take on a deep, rustic flavor from sitting in a cloud of real wood smoke. Eating them warm right off the grates is the best way to enjoy the sharp flavor. The basket is always empty before the last person even sits down.
Get the Recipe: Smoked Vegetables
Grab the biggest bowl you own and start chopping, or prepare to explain why you didn't make enough for seconds.
