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Cheesy BBQ Sides

Bacon potato salad with blue cheese

‘Tis the season of outdoor cooking and dining al fresco, and we couldn’t be happier. There’s nothing quite like unwinding after a long week with the smell of smoky meat in the air, grass between your toes, and a cold bottle of beer in hand. We’ve covered grilling with cheese, how to make an all-star cheeseburger, and super cheesy veggie burgers, but we need to give all the supporting actors a little love, too. Today, we’re talking cheesy BBQ sides: dishes that won’t wilt in the sun and are equally as good when refrigerated or at room temperature. 

First up is The Cozy Apron’s take on classic potato salad. Try their “baked potato” version, full of prosciutto, chives, and sharp cheddar cheese. Blogger Ingrid sums it up, saying “I love the familiarity of a classic favorite — the loaded baked potato — prepared in a way that is new and just a bit surprising, yet contains all of those elements that are enjoyed and expected, but with a more refined twist. Deliciously comforting and cool as can be, bite after decadently savory bite.”

For a side that pulls double duty, try Cooking Classy’s blue cheese coleslaw. When kept in the shade, this salad adds a cold and crisp texture to any plate. Adventurous eaters should try using this as a condiment: pile it on top of a burger, chicken sandwich, or even a hot dog for a fun contrast. Bonus: you can cool down a too-spicy entrée by adding a little creamy coleslaw to each bite.

Looking for something a little more substantial? Make A Thought For Food’s three-bean and feta salad for a side that’s loaded with heart-healthy protein. Full of garbanzo, kidney, and black beans and mixed with diced veggies, this is a great way to fill up guests who are laying off the red meat. The best part? This salad gets better the longer it sits in it’s dressing, so make it the day before for stress-free party prep.

For an easy side with a retro flair, why not make some deviled eggs? We like Drool-Worthy Daily’s decidedly Southern take on the dish with their roasted red pepper and Sriracha pimento cheese version. (That’s a mouthful—pun intended). Creamy, spicy, and oh-so-quick to make, it’s a dish that’s sure to please everyone. We anticipate lots of “I haven’t had deviled eggs in forever.”

Feature image by The Cozy Apron

Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.