Whether you’re getting ready for a Labor Day Barbecue, a college football tailgate, or you’re just looking for some delicious sides (that are even better made ahead), you’ve picked the right place!
Every once in a while, my boss likes to fire up his grill and smoker and make some amazing pork barbecue for the office, so I’ve been able to seize the opportunity and find the perfect recipe to complement the pig, as they call it!
This time I whipped up some Garden Pasta Salad, Memphis Style Coleslaw, and some Classic Potato Salad and they were the greatest addition to some perfectly prepared barbecue pork. I will say, I was nervous, my office is filled with Southern boys who know what good barbecue tastes like, but they gave me two thumbs up! The recipes are listed below with some changes I made!
I hope you enjoy and save some room for S’mores Bars!
- 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon onion powder
or 1 tablespoon finely grated onion
- 2 teaspoons celery seeds
- 1 16 ounce bag of coleslaw mix
plain cabbage ortri-color deli style
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!
This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.
- 1 (16 ounce) package uncooked tri-color spiral pasta
- 1/2 cup thinly sliced carrots
- 2 stalks celery, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
- 1/4 cup chopped onion
21 (16 ounce) bottles Italian-style salad dressing- you do not need 2! 1/2 cup grated Parmesan cheese
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper,
tomatoes,and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture,
add Parmesan cheeseand mix well.
- Chill for one hour before serving.
- 4 cups cooked cubed potatoes– I used Yukon Gold
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons vinegar– I used apple cider vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon sugar
- 1⁄4 teaspoon ground black pepper (or to taste)
- 1 cup diced celery
- 1⁄2 cup chopped onion
- 2 hard-cooked eggs, chopped (optional)– I added these
- chopped carrot- I did not add these
- red and green pepper, chopped- I did not add these
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion,
carrots, red and green pepper and eggs and toss gently. Serve chilled or at room temperature.