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25 Memorial Day Side Dishes for Cookouts

Memorial Day cookouts are all about easy, crowd-friendly sides that you can scoop, pass, and pile next to burgers and hot dogs.

Keep things chilled with a large cooler and serve with serving spoons so guests can help themselves.

1. Classic Creamy Potato Salad

A bowl of potato salad with chopped eggs, red onion, and celery on a red and white checkered tablecloth, next to a stack of blue plates and a spoon.

This is the side dish that disappears first at so many cookouts, and it tastes even better after it chills. It’s creamy, tangy, and perfect next to grilled everything.

Ingredients

Directions

  1. Peel and cube russet potatoes into bite-size pieces and add them to a large stock pot.
  2. Cover with cold water, add a big pinch of salt, and bring to a boil; simmer until fork-tender (about 10–12 minutes).
  3. Drain in a colander and spread on a rimmed baking sheet to cool quickly so they don’t get mushy.
  4. Hard-boil eggs, cool in an ice bath, peel, and chop.
  5. In a large mixing bowl, whisk mayonnaise, mustard, and vinegar until smooth.
  6. Fold in cooled potatoes, chopped eggs, celery, and red onion using a silicone spatula.
  7. Cover and chill at least 2 hours (overnight is best), then dust the top with paprika right before serving.

2. Red, White, and Blue Berry Salad

A glass bowl filled with a creamy dessert topped with strawberries, blueberries, and shredded coconut, next to American flag napkins and a spoon.

This fresh berry bowl looks instantly festive on a Memorial Day table and takes almost no time. It’s light, juicy, and perfect after salty grilled food.

Ingredients

Directions

  1. In a large mixing bowl, whisk vanilla Greek yogurt, whipped topping, honey, and lemon juice until smooth and fluffy.
  2. Fold in strawberries and blueberries using a silicone spatula.
  3. Sprinkle in mini marshmallows and gently stir so they don’t squish.
  4. Top with a light shower of shredded coconut for the “white” layer look.
  5. Cover and chill at least 1 hour so the flavors blend and the salad firms up.
  6. Serve cold with a large serving spoon and keep the bowl nestled on buffet ice if it’s hot outside.

3. Creamy Classic Coleslaw

A white bowl filled with coleslaw made of shredded cabbage and carrots sits on a red and white checkered tablecloth with a white serving spoon.

Coleslaw is crisp, cool, and the perfect contrast to smoky grilled meat. It’s also one of the best make-ahead sides because it gets tastier as it chills.

Ingredients

Directions

  1. Pour coleslaw mix into a large bowl and add shredded carrots for extra color.
  2. In a small bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt, and pepper until smooth.
  3. Pour dressing over the cabbage and toss with silicone tongs until evenly coated.
  4. Cover and refrigerate at least 2 hours so it softens slightly but still stays crisp.
  5. Right before serving, toss again and add a little extra salt if needed.

4. Baked Beans with Brown Sugar and Bacon

A blue baking dish filled with baked beans topped with slices of cooked bacon. A serving spoon with an American flag handle rests inside the dish.

Warm, sweet, and smoky baked beans feel like a cookout must-have. You can make them ahead, then reheat in the oven or keep them warm for serving.

Ingredients

Directions

  1. Preheat oven to 350°F and place a 9x13 dish on the counter so it’s ready.
  2. Cook bacon in a large skillet until browned, then add diced onion and sauté until soft.
  3. Stir in baked beans, brown sugar, BBQ sauce, mustard, and garlic powder.
  4. Pour into the baking dish, smooth the top, and bake 35–45 minutes until thick and bubbly.
  5. For make-ahead, cool and refrigerate; reheat covered with foil at 325°F until hot.
  6. Serve warm with a large serving spoon.

5. Elote-Style Corn Salad

A bowl of Mexican street corn salad topped with cheese and herbs sits on a patriotic tablecloth with small American flags and plates in the background.

This corn salad tastes like street corn but in scoopable form, which is perfect for a cookout buffet. It’s creamy, zesty, and has just the right amount of spice.

Ingredients

Directions

  1. If using frozen corn, thaw and pat dry with paper towels so the salad doesn’t get watery.
  2. In a bowl, whisk mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
  3. Add corn and toss until coated, then fold in cotija and cilantro.
  4. Cover and chill at least 1 hour so it thickens and tastes extra fresh.
  5. Serve in a wide bowl with a serving spoon and extra lime wedges on the side if you want.

6. Classic Macaroni Salad

A bowl of macaroni salad with diced red bell pepper, celery, red onion, and a creamy dressing, placed on a checkered tablecloth.

Macaroni salad is creamy, slightly sweet, and such a classic cookout side. It’s also great for feeding a crowd because it stretches easily.

Ingredients

Directions

  1. Cook elbow macaroni in a large pot until just al dente so it doesn’t turn mushy.
  2. Drain in a colander and rinse with cold water to cool quickly, then let it drain well.
  3. In a bowl, whisk mayonnaise, vinegar, mustard, and salt until smooth.
  4. Fold in celery, red bell pepper, and pickle relish.
  5. Add cooled pasta and toss gently with tongs.
  6. Cover and chill at least 2 hours; stir and add a spoonful more mayo if it looks dry before serving.

7. Southern-Style Cornbread Muffins

A tray of cornbread muffins with small American flags, next to a bowl of butter, sits on a red, white, and blue checkered tablecloth.

Cornbread muffins are easy to grab and go, and they’re perfect next to smoky barbecue. Bake them earlier in the day and serve at room temp with butter.

Ingredients

Directions

  1. Preheat oven to 375°F and grease a 12-cup muffin tin well.
  2. In a bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
  3. In a second bowl, whisk buttermilk, eggs, and melted butter.
  4. Pour wet into dry and stir gently with a wooden spoon just until combined (don’t overmix).
  5. Scoop batter into the muffin tin using a large cookie scoop for even sizes.
  6. Bake 14–17 minutes until golden and a toothpick comes out clean.
  7. Cool on a wire rack and serve with butter sticks on the side.

8. Tangy Cucumber Tomato Salad

A glass bowl contains a salad of sliced cucumbers, cherry tomatoes, and red onions with a serving spoon.

This is the kind of refreshing side that tastes like summer in a bowl. It’s crisp, juicy, and perfect for balancing heavier cookout plates.

Ingredients

Directions

  1. Slice cucumbers and halve cherry tomatoes, then add to a large bowl.
  2. Add red onion and toss with a serving spoon so it distributes evenly.
  3. Whisk olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
  4. Pour dressing over the salad and toss gently.
  5. Cover and chill 30–60 minutes for the best flavor, then toss again right before serving.

9. Loaded Broccoli Salad

A glass bowl of broccoli salad with cheddar cubes, bacon, sunflower seeds, and dried cranberries sits on a red and white checkered tablecloth with a small American flag.

This one is crunchy, creamy, and loaded with mix-ins that make it feel extra satisfying. It holds up well on a buffet and tastes great chilled.

Ingredients

Directions

  1. Cut broccoli into small florets so every bite gets dressing.
  2. In a bowl, whisk mayonnaise and vinegar until smooth and tangy.
  3. Add broccoli, cheddar, red onion, bacon bits, sunflower seeds, and cranberries.
  4. Toss until coated, cover, and chill at least 1 hour so it softens slightly.
  5. Stir again right before serving with a large serving spoon.

10. Garlic Butter Grilled Corn (Make-Ahead Version)

A wooden plate with grilled corn on the cob, garnished with herbs and an American flag toothpick, sits on a table beside metal tongs.

Grilled corn is a cookout classic, and this garlic butter version is simple but so flavorful. You can grill ahead and rewarm quickly, or serve it room temp for easy snacking.

Ingredients

Directions

  1. Shuck corn and pat dry with paper towels.
  2. Melt butter and stir in minced garlic, parsley, salt, and pepper.
  3. Grill corn over medium heat, turning with grill tongs, until lightly charred on all sides.
  4. Brush garlic butter on hot corn using a basting brush so it melts into every groove.
  5. For make-ahead, wrap corn in foil and rewarm on the grill for a few minutes right before serving.
  6. Serve on a platter with extra melted butter for brushing.

11. Classic Deviled Eggs

A tray of deviled eggs topped with red and blue star picks sits on a table decorated with American flag napkins and a patriotic tablecloth.

Deviled eggs are a must for so many holiday cookouts, and they’re easy to prep ahead. They’re creamy, tangy, and always disappear fast.

Ingredients

Directions

  1. Hard-boil eggs, then cool in an ice bath so they peel easily.
  2. Peel and slice in half lengthwise using a paring knife.
  3. Scoop yolks into a bowl and mash until smooth, then mix in mayonnaise, Dijon, and relish.
  4. Season with salt and pepper.
  5. Spoon filling into piping bags and pipe into egg whites for a clean look.
  6. Dust lightly with paprika and chill until serving.

12. Dill Pickle Pasta Salad

A glass bowl of pasta salad with shell pasta, diced pickles, cheese cubes, fresh dill, and red, blue, and white star-shaped sprinkles on a red checkered tablecloth.

If your crowd loves pickles, this one is going to be a star. It’s creamy, tangy, and totally different from the usual pasta salad.

Ingredients

Directions

  1. Cook shell pasta until al dente, then rinse cold and drain well.
  2. In a bowl, whisk mayonnaise with pickle juice, garlic powder, and pepper.
  3. Fold in pasta, dill pickles, and cheddar cubes.
  4. Stir in chopped fresh dill and taste for salt (pickles vary a lot).
  5. Chill at least 2 hours and stir again before serving.

13. Watermelon Feta Mint Salad

A glass bowl of watermelon salad with feta, mint, and lime slices sits next to "Best Dad" napkins with blue tie designs on a light wooden table.

This sweet-salty salad feels like summer and looks gorgeous on the table. It’s refreshing, quick, and perfect when it’s hot outside.

Ingredients

Directions

  1. Add watermelon to a wide serving bowl and gently fold in blueberries for a subtle red-and-blue vibe.
  2. Drizzle with lime juice and olive oil.
  3. Sprinkle with flaky sea salt and pepper.
  4. Top with feta and torn mint leaves.
  5. Serve immediately, or chill 15–20 minutes if you want it extra cold.

14. Oven-Roasted Parmesan Potato Wedges

Potato wedges seasoned with herbs and parmesan served on a wooden board with a bowl of creamy dip, garnished with dill. Patriotic tablecloth with stars in the background.

These are crispy on the outside, fluffy on the inside, and seriously snackable. They’re a great alternative when you want something potato-y besides salad.

Ingredients

Directions

  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment for easier cleanup.
  2. Scrub potatoes and cut into thick wedges with a sharp knife.
  3. Toss wedges with olive oil, garlic powder, paprika, salt, and pepper.
  4. Sprinkle on Parmesan and toss again so it sticks.
  5. Arrange wedges in a single layer with cut sides down and bake 20 minutes.
  6. Flip with a metal spatula and bake 12–15 minutes more until crispy and deeply golden.
  7. Serve hot with ketchup or ranch on the side.

15. Classic Three-Bean Salad

A glass bowl of three-bean salad with green beans, kidney beans, chickpeas, and red onion on a picnic table with American flags and flowers in the background.

This is tangy, sweet, and built for potlucks because it can sit out a bit longer than creamy sides. It’s also nice when you want a no-cook option.

Ingredients

Directions

  1. Drain and rinse kidney beans and chickpeas, then drain green beans.
  2. Add beans to a mixing bowl and stir in red onion.
  3. Whisk vinegar, sugar, olive oil, and celery seed until the sugar dissolves.
  4. Pour dressing over the beans, toss well, and cover.
  5. Chill at least 4 hours (overnight is best), then stir again before serving.

16. Cheesy Ranch Pasta Salad

A bowl of rotini pasta salad with peas, ham cubes, and shredded cheese, topped with an American flag toothpick, sits on a checkered tablecloth at an outdoor table set for a meal.

This one is creamy, kid-friendly, and super easy to throw together for a big cookout. It’s basically the “comfort food” version of pasta salad.

Ingredients

Directions

  1. Cook rotini, drain, and rinse cold to cool.
  2. In a bowl, whisk ranch with garlic powder and pepper.
  3. Fold in pasta, ham, peas, cheddar, and green onions.
  4. Cover and chill at least 2 hours so it thickens and tastes better.
  5. Stir again right before serving and add a splash more ranch if needed.

17. Balsamic Roasted Vegetables (Tray Bake)

A baking sheet of grilled vegetables including zucchini, bell peppers, tomatoes, and red onions on a picnic table set with patriotic decorations and checkered tablecloths.

These veggies are sweet, caramelized, and a nice lighter side next to grilled meats. They’re easy to roast ahead and serve warm or room temp.

Ingredients

Directions

  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment.
  2. Spread veggies on the sheet: zucchini, bell peppers, red onion, and tomatoes.
  3. Drizzle with olive oil and balsamic, then sprinkle Italian seasoning.
  4. Toss directly on the pan using tongs so everything is coated.
  5. Roast 20–25 minutes, stirring once, until edges are browned and tomatoes burst.
  6. Serve warm or room temp with a slotted spoon so extra juices stay on the tray.

18. Classic Watermelon Slices with Chili-Lime Sprinkle

A tray of sliced watermelon is displayed on a table decorated with American flag-themed items and star-shaped confetti.

This is a super easy “side” that feels fun and summery, especially for hot weather cookouts. It’s sweet, zippy, and basically zero effort.

Ingredients

Directions

  1. Cut watermelon on a large cutting board using a chef knife, then slice into triangles or sticks.
  2. Arrange slices on a serving tray in overlapping rows so it looks full and pretty.
  3. In a small bowl, mix chili powder, salt, sugar, and lime zest.
  4. Right before serving, drizzle lightly with lime juice and sprinkle the chili-lime mix over the top.
  5. Serve immediately so it stays crisp and juicy.

19. Cheddar Jalapeño Cornbread Skillet (Side Slice)

A sliced jalapeño cornbread in a cast iron skillet sits on a table decorated with American flag patterns and small US flags.

This cornbread is cheesy, slightly spicy, and feels perfect with burgers or barbecue. Bake it ahead and slice into squares for easy serving.

Ingredients

Directions

  1. Preheat oven to 375°F and grease a 10-inch cast iron skillet.
  2. Whisk dry ingredients: cornmeal, flour, and baking powder.
  3. In a second bowl, whisk buttermilk, eggs, and melted butter.
  4. Stir wet into dry just until combined, then fold in cheddar and jalapeños.
  5. Pour into the skillet and bake 18–22 minutes until golden and set in the center.
  6. Cool 10 minutes, slice into wedges, and serve warm or room temp.

20. Creamy Ranch “Everything” Dip with Veggies

A platter of cut vegetables, including carrots, cucumbers, broccoli, and mini peppers, arranged around a bowl of dip topped with seasoning. American flag-themed tablecloth underneath.

This dip is simple but addictive, and it turns a veggie tray into something people actually get excited about. Make it ahead so it thickens up and tastes even better.

Ingredients

Directions

  1. In a bowl, stir sour cream, mayonnaise, and ranch seasoning until smooth.
  2. Stir in everything bagel seasoning, then cover and chill at least 1 hour.
  3. Cut veggies: slice cucumbers, halve mini peppers, and cut broccoli into florets.
  4. Arrange veggies on a platter with baby carrots, then place dip in the center.
  5. Serve cold with a small serving spoon.

21. American Flag Tortilla Chips and Salsa Tray

A tray of red, white, and blue tortilla chips arranged in a flag pattern, surrounded by bowls of salsa, cheese dip, and sour cream with small American flags.

This is a fun, patriotic “side” that takes almost no effort but looks so cute on the table. It’s perfect for snacking while the grill heats up.

Ingredients

Directions

  1. Set out a large rectangular tray to build your “flag” layout.
  2. Arrange yellow chips in rows across most of the tray to mimic stripes.
  3. Fill the top-left corner with blue corn chips for the “star” section.
  4. Spoon salsa, queso, and sour cream into small bowls and place them along the top edge.
  5. Use black olives as “stars” on the blue section if you want a cute touch.
  6. Scatter cherry tomatoes around the salsa bowl for extra color.

22. Creamy Cucumber Dill Salad

A bowl of creamy cucumber salad with red onion and dill sits on an American flag-themed surface.

This creamy cucumber salad is cool and crunchy, and it goes with basically everything on a grill menu. It’s especially good when you want something refreshing and not too heavy.

Ingredients

Directions

  1. Slice cucumbers very thin using a knife or mandoline.
  2. In a bowl, whisk sour cream, vinegar, sugar, salt, and pepper.
  3. Stir in fresh dill and red onion.
  4. Add cucumbers and toss gently until coated.
  5. Chill 30–60 minutes, then toss again and serve cold.

23. Skillet Garlic Green Beans

A cast iron skillet of green beans topped with chopped nuts on a checkered tablecloth, with a small American flag and plates in the background.

These green beans are quick, fresh, and feel like a nice lighter side on a heavy cookout table. They taste great warm but are still good at room temp.

Ingredients

Directions

  1. Trim green beans and rinse, then pat dry well.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add green beans and cook 5–7 minutes, stirring with a wooden spoon, until bright green with a little blistering.
  4. Add garlic and cook 30 seconds just until fragrant.
  5. Season with salt and pepper, then drizzle with lemon juice.
  6. Sprinkle slivered almonds on top and serve warm.

24. Classic Pasta Salad with Italian Dressing

A bowl of tri-color rotini pasta salad with cherry tomatoes, black olives, mozzarella balls, green bell pepper, and slices of pepperoni, garnished with small American flags.

This is the simple, reliable side that goes with absolutely everything. It’s easy to make in a big batch, and it’s great for picky eaters too.

Ingredients

Directions

  1. Cook tri-color rotini until al dente, drain, and rinse cold.
  2. Toss pasta with Italian dressing in a big bowl so it absorbs flavor.
  3. Fold in pepperoni, olives, tomatoes, bell pepper, and mozzarella.
  4. Sprinkle with Italian seasoning and toss again.
  5. Chill at least 2 hours; add a splash more dressing before serving if needed.

25. S’mores Dip with Graham Crackers (Easy Dessert Side)

A skillet of toasted marshmallow dip surrounded by pretzels, graham crackers, and small American flags on a checkered tablecloth.

If you want one sweet “side” for the cookout table, this is the one—warm, gooey, and ridiculously easy. It’s perfect to set out when the evening winds down.

Ingredients

Directions

  1. Preheat oven to 450°F and set out an 8-inch cast iron skillet.
  2. Pour chocolate chips into the skillet and spread into an even layer.
  3. Top evenly with mini marshmallows.
  4. Bake 5–7 minutes until marshmallows are puffed and golden (watch closely at the end).
  5. Carefully remove using oven mitts and sprinkle with chocolate sprinkles.
  6. Serve immediately with graham crackers and mini pretzels, using a serving spatula if you want to scoop it onto plates.

FAQ

What are the best Memorial Day side dishes to make ahead?

Make-ahead Memorial Day side dishes that taste better after chilling include potato salad, macaroni salad, coleslaw, broccoli salad, and three-bean salad.

Store them in food storage containers with lids so they stay fresh and easy to transport. If you’re serving outdoors, keep cold sides on buffet ice trays to stay food-safe.

How do I keep cold side dishes safe at a cookout?

For dishes with mayo or dairy, keep them chilled and only set out small bowls at a time.

Nest serving bowls in ice trays for buffets and keep backups in a large cooler. Swap in fresh, cold bowls every hour so everything stays safe and tasty.

What side dishes go best with burgers and hot dogs?

Classic side dishes like potato salad, coleslaw, baked beans, corn, and pasta salad go perfectly with burgers and hot dogs because they balance salty, smoky flavors.

A crunchy veggie tray with dip also helps round out the spread, especially with serving spoons and easy grab-and-go pieces.

If you want a lighter option, watermelon salad is always a win.

How much should I make for a cookout crowd?

Plan about ½ cup to ¾ cup of each side per person if you’re offering multiple options.

If you’re doing 4–6 sides, that usually covers everyone comfortably. Using foil steam table pans makes it easy to scale recipes up and refill the buffet quickly.

What are good patriotic side dish ideas that look festive?

For a festive look, use red-and-blue fruit bowls, flag-style chip trays, and sides topped with colorful ingredients like cherry tomatoes, blueberries, or red peppers.

Even simple sides look more patriotic when served on bright platters with cute utensils like red white and blue paper plates.

Keep the vibe bright and summery and your table will feel instantly holiday-ready.

Memorial Day Dishes

These Memorial Day side dishes make it easy to build a cookout table that feels festive, filling, and totally stress-free.

When you prep a few make-ahead favorites and set everything out with disposable serving trays, guests can snack and scoop whenever they want while you actually enjoy the day.

Mix creamy classics with fresh, crisp bowls and a warm option or two so everyone finds something they love.

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