Whether you’re attending a potluck or you’re leaving the grilling to someone else, you’ve got to figure out an excellent side dish (or several) to blow away the crowd at your Independence Day party this year.
Look no further. From fried green tomatoes to baked beans, here are the best summer sides to make for the Fourth of July.
Fried green tomatoes
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A plate of fried green tomatoes makes any meal feel festive. This recipe combines cornmeal and flour for an extra crunchy, secure coating, while a mix of onion powder, paprika, garlic powder, and buttermilk gives the tomatoes a flavorful bite. They’re best served with mayo-based “comeback sauce.”
Get the recipe from Melissa’s Southern Style Kitchen
Mac & Cheese
If you didn’t eat mac pie on the Fourth, did you even really eat at all? This recipe from Jerene’s Eats doesn’t skimp on the cheese, opting for a mix of four types to get the perfect balance of sharp, creamy, and savory flavors. Mustard, cayenne, and paprika help boost the flavor even further.
Get the recipe from Jerene’s Eats
Coleslaw
Fennel, chives, and parsley add some green flavors and nuance to this mayo-style coleslaw recipe. It’s super simple, with lemon juice joining the mayonnaise in the coating, but otherwise open to adaptation with your favorite crunchy vegetables.
Get the recipe from CooklyBookly
Succotash
A quintessential Southern side dish, succotash at its most basic is just a mix of beans, corn, and tomatoes with other chopped vegetables mixed in. This version from Family Food on the Table opts for lima beans, with apple cider vinegar and paprika for punch, and a small heap of bacon for savory flavor.
Get the recipe from Family Food on the Table
Collard Greens
Collards are a mainstay on many holiday tables. This recipe from Butter Be Ready keeps it traditional with smoked ham hocks providing much of the savory oomph in the greens, along with brown sugar, apple cider vinegar, and chicken stock to round it out. Hot sauce isn’t optional.
Get the recipe from Butter Be Ready
Bhindi do pyaza
For your obligatory okra dish, opt for this bhindi do pyaza from Manali Food Journal, which pairs the green vegetable with plenty (and we mean plenty) of fried onions. Turmeric, fenugreek, Garam masala, and chili powder combine to provide explosive flavor to the dish.
See the recipe above
Watermelon Cucumber Salad
A perfectly ripe watermelon is excellent enjoyed by itself, but playing off the melon’s sweet flavor is also a great way to create a flavorful, characterful salad. The cool crunch of cucumbers, sweet honey vinaigrette, creamy feta and avocado, all on a base of arugula make this one a winner.
See the recipe at Cozy Peach Kitchen
Potato Salad
People can disagree about the best way to make potato salad, but everyone can agree an Instant Pot makes it a heck of a lot easier. This recipe opts for paleo mayo and coconut milk to make things relatively healthy, but you can feel free to swap in your own ingredients and follow the foolproof method for easy peasy spuds.
Get the recipe from the Movement Menu
Baked beans
Another Instant Pot winner, this baked beans recipe packs on the intense flavors with chicken/beef broth, ketchup, molasses, mustard, bacon, and coconut sugar for a rich platter of beanie goodness.
See the recipe above
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