BBQ Side Dishes

There are certain side dishes that are practically mandatory at a barbecue: corn on the cob, potato salad, pasta salad and baked beans to name a few. These classics pair perfectly with a slab of ribs or a big, meaty burger and instantly make you think of summer. But if you want to take your bbq side dishes a bit further, we have options for you too. Try our peach-and-fennel slaw for a crunchy, sweet twist on a salad or make these spicy charred fava bean pods to get smoky flavor. Food & Wine's guide has all the recipes you need.

Most Recent

Nina's Potato Salad
Rating: Unrated 2
"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.
Bavarian Potato Salad
Rating: Unrated 1
Food & Wine editor Melanie Hansche's mother taught her how to make this Bavarian potato salad when she was a tween. The dressing is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits. It's important to peel the potatoes and slice them while still hot, then pour the hot dressing over the warm potatoes. This enables the waxy fingerlings to really soak up the liquid while also holding their shape. The salad is best served at room temperature. You can make this up to 2 days ahead of time and take it out of the fridge a few hours before serving. It's good any time of year, but Hansche likes to serve it with Pretzel Dumplings, Braised Red Cabbage with Apples and Bacon, and Roasted Goose Legs with Sour Cherry Glaze and Gravy for a traditional Bavarian Christmas feast.
Grilled Baby Potato Salad
Rating: Unrated 1
This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an irresistible crunch. Slideshow: More Potato Salad Recipes 
Sautéed Collards and Cabbage with Gremolata
These crunchy sautéed greens from chef Carla Hall get big flavor from garlic, lemon and crushed red pepper. Slideshow: More Vegetarian Recipes 
Cumin-and-Chile-Braised Collard Green Stems
Rating: Unrated 1
This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems. Slideshow: More Vegetarian Recipes 
Sautéed Collard Greens with Pepperoni
Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni. Slideshow: Pizza Recipes 

More BBQ Side Dishes

Ham-and-Potato Salad
In his elevated version of potato salad, star chef José Andrés combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing. Slideshow:  More Potato Salad Recipes 
13 Grilling Side Dishes
These terrific side dishes include cooling cucumber salad, crispy broccoli and smoky asparagus.