20 MEMORIAL DAY SIDE DISHES EVERYONE LOVES

Memorial Day is the perfect time for outdoor gatherings, grilled favorites, and sharing delicious food with family and friends. Great side dishes help complete the meal beautifully.

From creamy salads to fresh vegetables and warm baked classics, the right sides bring variety and flavor to every holiday plate.

These dishes are easy to prepare, simple to serve, and always popular at cookouts, backyard parties, and picnic celebrations.

Many can be made ahead, giving you more time to relax and enjoy the holiday with your guests.

Here are Memorial Day side dishes everyone loves and asks for again every year.

20 MEMORIAL DAY SIDE DISHES EVERYONE LOVES

20. Classic Potato Salad

The timeless BBQ and cookout essential — creamy potatoes tossed with mayo, yellow mustard, celery, red onion, and a touch of sweet relish. Simple, satisfying, and the side dish that everyone fills their plate with first.

Ingredients:

• 3 lbs Yukon gold or red potatoes, cubed
• ¾ cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 3 stalks celery, diced
• ¼ cup sweet relish
• ¼ red onion, finely diced
• 3 hard-boiled eggs, chopped
• Salt and pepper, to taste
• Smoked paprika and fresh parsley, for garnish

Instructions:

1. Boil the cubed potatoes in well-salted water for 12–15 minutes until fork-tender. Drain and let cool completely.
2. Whisk together the mayo, mustard, vinegar, and sugar in a large bowl.
3. Add the cooled potatoes, celery, relish, red onion, and chopped eggs. Toss gently until evenly coated. Season with salt and pepper.
4. Refrigerate for at least 1 hour before serving. Garnish with smoked paprika and fresh parsley. Keeps for up to 4 days in the fridge.

19. Coleslaw

Cool, crunchy, and incredibly refreshing — fresh shredded green and purple cabbage with carrots tossed in a light creamy dressing. The perfect counterpart to smoky grilled meats, pulled pork, and summer sandwiches.

Ingredients:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 3 green onions, sliced
• ¼ cup mayonnaise or Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Combine the shredded green cabbage, purple cabbage, carrots, and green onions in a large bowl.
2. Whisk together the mayo, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss until everything is evenly coated. Taste and adjust seasoning.
4. Refrigerate for at least 30 minutes before serving. Toss again before plating. Keeps for up to 3 days.

18. Baked Beans

Sweet, smoky, and deeply satisfying — slow-baked beans in a rich sauce of brown sugar, mustard, bacon, and molasses. A Memorial Day and BBQ essential that fills the house with the most incredible aroma as it bakes.

Ingredients:

• 2 (15 oz) cans navy or pinto beans, drained
• 4 strips thick-cut bacon, diced
• 1 onion, finely diced
• 3 cloves garlic, minced
• ½ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ cup water or chicken broth
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F. Cook the bacon in a Dutch oven over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Sauté the onion in the drippings for 5 minutes. Add health benefits of garlic and cook 1 more minute. Stir in ketchup, brown sugar, molasses, mustard, vinegar, smoked paprika, and water. Bring to a simmer.
3. Add the beans and cooked bacon. Stir to combine. Season with salt and pepper.
4. Cover and bake for 1 hour. Uncover and bake for 30 more minutes until the sauce has thickened and caramelized. Serve warm.

17. Macaroni Salad

The classic picnic staple — tender elbow macaroni tossed with crunchy vegetables, hard-boiled eggs, and a creamy tangy dressing. Kids and adults both reach for seconds, and it only gets better after a night in the fridge.

Ingredients:

• 12 oz elbow macaroni, cooked and cooled
• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon yellow mustard
• ½ red bell pepper, finely diced
• 3 stalks celery, diced
• ¼ red onion, finely diced
• 2 hard-boiled eggs, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook and drain the macaroni. Rinse with cold water and let cool completely.
2. Whisk together the mayo, apple cider vinegar, sugar, and mustard until smooth.
3. Combine the cooled macaroni, bell pepper, celery, red onion, and chopped eggs in a large bowl. Pour the dressing over and toss well to coat. Season with salt and pepper.
4. Refrigerate for at least 1 hour before serving. Garnish with fresh parsley and toss again before serving.

16. Corn on the Cob

Sweet summer corn — boiled or grilled until perfectly tender and golden, then brushed generously with butter and seasoned with salt. The simplest, most beloved side dish at any summer cookout.

Ingredients:

• 6 ears of fresh corn, husks removed
• 4 tablespoons butter, softened
• Salt and pepper, to taste
• Optional toppings: smoked paprika, fresh lime juice, fresh herbs, or cotija cheese

Instructions:

1. To boil: bring a large pot of water to a boil. Add the corn and cook for 4–5 minutes until tender and bright yellow. Drain.
2. To grill: preheat grill to medium-high. Brush the corn with oil and grill for 8–10 minutes, turning every 2 minutes, until lightly charred on all sides.
3. Brush the hot corn generously with softened butter and season with salt and pepper.
4. Add any optional toppings and serve immediately.

15. Deviled Eggs

The classic party bite that vanishes from every platter — hard-boiled egg whites filled with a creamy, tangy yolk mixture of mayo, Dijon, and vinegar, topped with smoked paprika and chives. Always the first thing to disappear.

Ingredients:

• 12 large eggs, hard-boiled and peeled
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or pickle juice
• Salt and pepper, to taste
• Smoked paprika and fresh chives, for garnish
• Optional: crumbled bacon, pickles, or hot sauce

Instructions:

1. Slice the eggs in half lengthwise. Scoop the yolks into a bowl and arrange the whites on a serving platter.
2. Mash the yolks finely. Add mayo, Dijon, vinegar, salt, and pepper. Mix until completely smooth.
3. Transfer to a zip-lock bag or piping bag and pipe the filling into each egg white half.
4. Dust with smoked paprika, scatter fresh chives over the top, and add any optional garnishes. Refrigerate until ready to serve.

14. Pasta Salad

A colourful, crowd-pleasing Italian pasta salad with rotini, cherry tomatoes, olives, salami, mozzarella, and pepperoncini tossed in a zesty Italian dressing. Easy to make ahead and always a hit at any picnic, cookout, or potluck.

Ingredients:

• 12 oz rotini pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• ½ cup kalamata or black olives, sliced
• 4 oz salami, quartered
• 4 oz fresh mozzarella pearls
• ¼ cup pepperoncini, sliced
• ¼ red onion, thinly sliced
• ½ cup Italian dressing
• Salt, pepper, and fresh basil, for serving

Instructions:

1. Cook the rotini until al dente. Drain, rinse with cold water, and cool completely.
2. In a large bowl, combine the pasta, cherry tomatoes, olives, salami, mozzarella, pepperoncini, and red onion.
3. Pour the italian dressing over and toss until everything is well coated. Season with salt and pepper.
4. Refrigerate for at least 1 hour before serving. Scatter fresh basil over the top and toss again before serving.

13. Watermelon Feta Salad

The most refreshing summer salad — sweet juicy watermelon, salty crumbled feta, fresh cucumber, and mint leaves with a drizzle of lime juice and honey. Light, beautiful, and the perfect antidote to a hot day.

Ingredients:

• 6 cups seedless watermelon, cubed or sliced
• 1 large cucumber, sliced or smashed
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• Juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of flaky salt

Instructions:

1. Arrange the watermelon and cucumber on a large serving platter.
2. Scatter the crumbled feta and fresh mint leaves over the top.
3. Whisk together the lime juice, honey, and benefits of olive oil. Drizzle evenly over the salad.
4. Finish with a pinch of flaky salt. Serve immediately — best eaten fresh.

12. Garlic Bread

Warm, toasted baguette or Italian bread slathered with a generous layer of garlic herb butter and baked until golden and fragrant. The side dish that pairs with absolutely everything and that nobody ever leaves behind.

Ingredients:

• 1 large French baguette or Italian loaf, halved lengthwise
• 6 tablespoons softened butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• ¼ teaspoon salt
• Optional: parmesan cheese, for topping

Instructions:

1. Preheat oven to 400°F. Mix together the softened butter, minced health benefits of garlic, parsley, and salt until combined.
2. Spread the garlic butter generously over the cut side of both bread halves, going all the way to the edges.
3. Place on a baking sheet cut-side up. Sprinkle with parmesan if using. Bake for 10–12 minutes until the edges are golden and the butter is bubbling.
4. For extra crispiness, broil for 1–2 minutes at the end. Slice into pieces and serve immediately.

11. Cucumber Tomato Salad

A bright, refreshing no-cook salad of crisp cucumber, juicy cherry tomatoes, and red onion tossed in a light herby vinaigrette. Ready in 5 minutes, endlessly versatile, and a colourful addition to any cookout spread.

Ingredients:

• 2 large cucumbers, sliced
• 1½ cups cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup fresh parsley or basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Combine the cucumber, cherry tomatoes, red onion, and fresh herbs in a large bowl.
2. Whisk together the benefits of olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning.
4. Serve immediately or refrigerate for up to 2 hours. Best eaten the same day.

10. Grilled Vegetables

A colourful, healthy, and incredibly flavourful side dish — zucchini, bell peppers, red onion, and summer squash grilled until tender with beautiful char marks, then finished with olive oil and fresh herbs. Goes with every single thing on the grill.

Ingredients:

• 2 zucchini, sliced lengthwise
• 2 bell peppers (mixed colours), quartered
• 1 large red onion, cut into wedges
• 1 yellow squash, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil and balsamic glaze, for serving

Instructions:

1. Toss all the vegetables with olive oil, garlic, italian seasoning, salt, and pepper until evenly coated.
2. Preheat grill to medium-high heat. Grill the vegetables in a single layer — zucchini and squash 3–4 minutes per side, peppers 4–5 minutes per side, onion 4 minutes per side.
3. Transfer to a serving platter as each vegetable is done.
4. Drizzle with balsamic glaze and scatter fresh basil over the top. Serve warm or at room temperature.

9. Broccoli Salad

A crunchy, satisfying salad with raw broccoli florets, dried cranberries, sunflower seeds, red onion, and crispy bacon in a creamy sweet-tangy dressing. Holds up beautifully for hours at a cookout and always gets rave reviews.

Ingredients:

• 4 cups broccoli florets, cut small
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• ¼ red onion, finely diced
• 4 strips bacon, cooked and crumbled
• ½ cup shredded cheddar cheese
• Dressing: ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, salt and pepper to taste

Instructions:

1. Whisk together all dressing ingredients until smooth.
2. In a large bowl, combine the broccoli florets, cranberries, sunflower seeds, red onion, bacon, and cheddar.
3. Pour the dressing over and toss until everything is evenly coated.
4. Refrigerate for at least 30 minutes before serving. The broccoli softens slightly and the flavours meld beautifully. Keeps for up to 3 days.

8. Loaded Baked Potato Casserole

All the flavours of a fully loaded baked potato in a rich, creamy crowd-sized casserole — fluffy mashed potatoes baked with sharp cheddar, bacon, sour cream, and chives until golden and bubbling. The side dish that steals the show every time.

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup sour cream
• ½ cup whole milk or cream
• 1½ cups sharp cheddar, shredded and divided
• 6 strips bacon, cooked and crumbled
• Salt and pepper, to taste
• Fresh chives, for topping

Instructions:

1. Preheat oven to 375°F. Boil the potatoes in salted water until tender. Drain well.
2. Mash the potatoes with butter, sour cream, and milk until smooth. Season with salt and pepper. Fold in 1 cup cheddar and half the bacon.
3. Spread into a greased 9x13-inch baking dish. Top with the remaining cheddar and bacon.
4. Bake for 20–25 minutes until golden and bubbly. Top with fresh chives and serve with extra sour cream.

7. Southern Cornbread

Golden, slightly crispy on the edges, and soft in the centre — authentic Southern cornbread baked in a cast iron skillet with just the right amount of sweetness. The perfect companion for baked beans, BBQ, and anything with a rich sauce.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter or bacon drippings

Instructions:

1. Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for 5 minutes.
2. Whisk together the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
3. Pour the wet ingredients into the dry and stir until just combined — do not overmix.
4. Carefully remove the hot skillet from the oven and grease with a little butter. Pour in the batter and bake for 20–22 minutes until golden on top and a toothpick comes out clean. Slice and serve warm.

6. Caesar Salad

The classic Caesar salad done right — crisp romaine hearts, a bold creamy parmesan dressing, crunchy homemade croutons, and generous shavings of parmesan. Light enough to balance the richness of grilled mains and absolutely irresistible on its own.

Ingredients:

• 2 large romaine hearts, chopped
• ½ cup parmesan cheese, shaved or grated
• 1½ cups croutons (homemade or store-bought)
• Caesar dressing: ½ cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 cloves garlic (minced), ¼ cup parmesan (grated), salt and pepper to taste

Instructions:

1. Whisk together all Caesar dressing ingredients until smooth. Taste and adjust seasoning with more lemon juice or salt as needed. Refrigerate until ready to use.
2. Place the chopped romaine in a large bowl. Drizzle the dressing over and toss until every leaf is lightly coated.
3. Add the croutons and toss gently once more.
4. Transfer to a serving platter and top with shaved parmesan and extra croutons. Serve immediately.

5. Ranch Pasta Salad

A creamy, family-favourite pasta salad with cold rotini, crisp vegetables, and a bold ranch dressing — the side dish version of everyone's favourite flavour. Easy to prep ahead and always the first bowl to empty at a cookout.

Ingredients:

• 12 oz rotini or penne, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup black olives, sliced
• ¼ red onion, finely diced
• 1 cup shredded cheddar cheese
• ½ cup mayonnaise
• ½ cup sour cream
• 1 oz packet ranch seasoning
• 2–3 tablespoons milk, to adjust consistency
• Salt and pepper, to taste

Instructions:

1. Cook the pasta until al dente. Drain, rinse with cold water, and cool completely.
2. Whisk together the mayo, sour cream, ranch seasoning, and milk until smooth and creamy.
3. Combine the cooled pasta, cherry tomatoes, cucumber, olives, red onion, and cheddar in a large bowl. Pour the ranch dressing over and toss well to coat.
4. Refrigerate for at least 1 hour before serving. Add a splash more milk to loosen if it has thickened. Toss again and serve.

4. Fruit Salad

A bright, naturally sweet mixed fruit salad with strawberries, blueberries, melon, pineapple, and grapes tossed in a fresh honey-lime dressing. Light, refreshing, and the colourful side dish that adds a burst of freshness to any cookout table.

Ingredients:

• 2 cups fresh strawberries, halved
• 1 cup blueberries
• 1 cup cantaloupe or watermelon, cubed
• 1 cup pineapple chunks
• 1 cup green or red grapes
• 2 kiwis, peeled and sliced
• Juice of 1 lime
• 1 tablespoon honey
• Fresh mint leaves, for garnish

Instructions:

1. Combine all the prepared fruit in a large bowl.
2. Whisk together the lime juice and honey until the honey is dissolved.
3. Drizzle the honey-lime dressing over the fruit and toss gently to coat.
4. Garnish with fresh mint leaves. Serve immediately or refrigerate for up to 4 hours. Toss again before serving.

3. Creamed Corn

Sweet, tender corn kernels cooked in a rich, buttery cream sauce until thick and irresistible. A warm, comforting side dish that is universally loved — the kind of creamed corn that makes everyone ask for the recipe.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 3 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup whole milk
• 2 tablespoons cream cheese
• 1 teaspoon sugar
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Melt butter in a large skillet over medium heat. Sauté the onion for 4–5 minutes until softened. Add garlic and cook 1 more minute.
2. Add the corn kernels and stir to coat in the butter. Cook for 3–4 minutes.
3. Pour in the heavy cream and milk. Add the cream cheese and sugar. Stir until the cream cheese melts and everything is smooth and combined.
4. Simmer for 5–8 minutes until the sauce thickens and coats the corn. Season with salt and pepper. Garnish with fresh chives and serve warm.

2. Jalapeño Cheddar Biscuits

Flaky, buttery, layered biscuits packed with sharp cheddar and fresh jalapeño — served warm with salted honey butter for the most irresistible pairing. Bold, flavourful, and absolutely perfect alongside barbecue, pulled pork, or baked beans.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 6 tablespoons cold butter, cubed
• ¾ cup cold buttermilk
• 1 cup sharp cheddar, shredded
• 2 fresh jalapeños, seeded and finely diced
• 1 egg, beaten (for egg wash)
• Salted honey butter: 4 tablespoons softened butter + 1 tablespoon honey + pinch of salt

Instructions:

1. Preheat oven to 425°F. Whisk together flour, baking powder, salt, and garlic powder. Cut in the cold butter with your fingers or a pastry cutter until pea-sized crumbs form.
2. Stir in the cheddar and jalapeños. Add the cold buttermilk and mix until just combined — do not overmix.
3. Turn dough onto a floured surface, fold gently 2–3 times, then press to 1-inch thickness. Cut into rounds and place on a parchment-lined baking sheet. Brush with egg wash.
4. Bake for 14–16 minutes until deep golden. Mix together the salted honey butter ingredients and serve immediately alongside the warm biscuits.

1. Seven Layer Salad

A stunning, showstopping party salad — beautiful layers of crisp romaine, sweet peas, hard-boiled eggs, crispy bacon, cheddar, and red onion all topped with a creamy dressing, displayed in a clear trifle bowl so every gorgeous layer is visible. Always the most admired dish on the table.

Ingredients:

• 5 cups romaine lettuce, chopped
• 1 cup frozen peas, thawed
• 4 hard-boiled eggs, sliced
• 6 strips bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• ¼ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Dressing: 1 cup mayonnaise, ¼ cup sour cream, 1 tablespoon sugar, 1 tablespoon apple cider vinegar, salt and pepper to taste

Instructions:

1. Whisk together all dressing ingredients until smooth. Set aside.
2. In a large clear trifle bowl or glass dish, layer the ingredients in this order: romaine lettuce, peas, sliced eggs, bacon, red onion, cherry tomatoes, and cheddar.
3. Spread the dressing evenly over the top layer, covering completely to seal in the layers. Sprinkle any remaining bacon and cheddar on top for garnish.
4. Cover and refrigerate for at least 2 hours — or overnight for best results. Do not toss before serving — serve with a large spoon so every scoop gets all the layers.

FAQs

Which of these side dishes can be made ahead of time?

Almost all of them! The seven layer salad, potato salad, macaroni salad, pasta salad, ranch pasta salad, baked beans, and broccoli salad are all best made at least a few hours ahead and improve overnight in the fridge. The fruit salad, watermelon feta salad, and cucumber tomato salad are best made the morning of the event. Cornbread and jalapeño cheddar biscuits are best baked the day of, but can be reheated successfully.

What are the best no-cook side dishes for a cookout?

The watermelon feta salad, cucumber tomato salad, seven layer salad, coleslaw, deviled eggs, and fruit salad all require zero cooking. The pasta salad and macaroni salad only need the pasta boiled then cooled. These are ideal when you want to keep the oven and stove off and focus all your attention on what is happening at the grill.

How do I keep cold salads safe at an outdoor party?

Nest your serving bowls inside a larger bowl filled with ice to keep cold salads at a safe temperature. Food should not sit at room temperature for more than 2 hours — or 1 hour if temperatures are above 90°F. Bring refrigerated salads out in smaller portions rather than setting out the entire batch at once, and keep the rest in the cooler until needed.

What sides pair best with burgers and hot dogs?

classic potato salad, coleslaw, baked beans, macaroni salad, and corn on the cob are the quintessential burger and hot dog companions. Garlic bread and deviled eggs round out the spread beautifully. For a lighter touch, the watermelon feta salad, cucumber tomato salad, or broccoli salad all complement the richness of grilled meats without feeling heavy.

How far in advance can I make cornbread and biscuits?

Southern cornbread and jalapeño cheddar biscuits are best served the day they are baked. They can be baked up to 6 hours ahead and stored at room temperature loosely covered. To reheat, wrap in foil and warm in a 300°F oven for 8–10 minutes. The biscuits can also be frozen unbaked — just freeze them on a tray, then transfer to a zip-lock bag and bake from frozen at 425°F adding 3–5 extra minutes.

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