A Round Up of BBQ Sides for the 4th of July

Corn Poblano Potato Salad



  • 1 poblano pepper

  • 4 ears of corn

  • 1.5 pounds of small red skinned potatoes

  • 1/2 cup mayonnaise

  • 1/2 cup buttermilk

  • 2 tablespoons jarred pickled jalapeños, chopped

  • 2 tablespoons brine from the jar of pickled jalapeños

  • 2 tablespoons parsley

  • salt and pepper


Grill poblano pepper and ears of corn on medium heat, until tender and slightly charred. Remove from grill and let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs.

Cook potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Cut potatoes in quarters.

In a large bowl, whisk mayonnaise, buttermilk, pickled jalapeños, brine, and parsley. Season with salt and pepper to taste. . Add the potatoes, peppers, and corn, then toss.

Refrigerate 2 hours before serving.

Red White and Blue Potato Salad with Honey Mustard Vinaigrette

Broccoli Ramen Slaw



  • 1/2 olive oil

  • 1/3 cup rice vinegar

  • 3 tablespoons sugar

  • 2 tablespoons soy sauce

  • 2 teaspoons toasted sesame oil

  • Two 3-ounce packages ramen noodles (discard the seasoning packets)

  • 16 oz bag of broccoli slaw

  • 1 cup snow peas julienned

  • 3/4 cup toasted slivered almonds

  • 4 scallions, chopped

  • salt and pepper


Whisk oil, rice vinegar, sugar, soy sauce, and toasted sesame oil in a large bowl. Break up the ramen noodles into bite-size pieces. Add the uncooked ramen to the vinaigrette along with the broccoli slaw mix, snow peas, slivered almonds and scallions. Season with salt and pepper to taste and toss.

Let sit 1 to 2 hours before serving.

Peach and Tomato Salad