bbq side dish

Korean potato salad (Gamja Salad) is a great creamy side dish to make for Korean BBQ meals. Addition of cucumbers and apples makes this salad extra fresh and crunchy.

Korean Potato Salad

potatoes

carrots carrots

eggs

Fuji apple

sea salt ((for cooking potato))

sea salt ((for seasoning))

tsp sugar

mayonnaise

Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.

Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.

Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.

Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.

While potatoes are cooking, cut cucumbers into cubes.

Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.

Drain potatoes and carrots. Set aside and let it cool.

In a large bowl, add potatoes, carrots, cucumbers and apples.

To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.

Add salt and sugar to taste. (About 3/8  to 1/2 tsp salt and  1/4 tsp sugar to my basic 2 potato salad).

Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.

Optionally, using a sieve, grate the egg yolk on top of the potato salad.

Serve room temperature or cold from the fridge.

This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor.&nbsp;

Korean Lettuce Salad

red leaf lettuce ((small))

6-8 each perilla leaves ((optional))

chrysanthemum leaves ((쑥갓 sookat) (optional))

onions

soy sauce

Tbsp rice vinegar

Tbsp sugar

Korean red chili powder ((gochukaru))

Tbsp green onions ((chopped))

tsp sesame oil

sesame seeds

Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves.&nbsp;

Cut perilla leaves into 1/3 in wide strips unless serving whole lettuce pieces. Set aside.

Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).

Toss torn greens with Korean soy dressing and serve immediately or serve whole leaves and dressing on the side (see pic below). You can also allow your guest to dress their own salad or dip the lettuce in the sauce instead.

This easy Watermelon Feta Salad, made with only four ingredients, is a summer staple at your next summer BBQ!

Watermelon Feta Salad

watermelon (cut in large circles with a melon baller)

baby arugula

spearmint leaves (chopped)

feta cheese (crumbled in large chunks)

Using a melon baller, prepare the melon into large balls. Set aside in a bowl until ready to serve.

About 30 minutes before you’re ready to serve, drain the liquid from the bowl (I poured it into a cup and drank it!).

Scatter half of the watermelon into a large, shallow serving bowl and scatter half of the arugula and feta on top, repeat with the remaining watermelon, arugula and feta then top everything with fresh mint.

Watermelon Feta Salad with Arugula and Mint


https://www.skinnytaste.com/watermelon-feta-salad/

These tender miniature new potatoes with a charred barbecue flavour make a deliciously simple side dish

Foil-wrapped baby potatoes

miniature new potatoes

olive oil

If your barbecue hasn&rsquo;t already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.

Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.

Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.

Tomato Cucumber Salad garnished with red onion and fresh basil. One of our favorite fresh and healthy summer side dishes!&nbsp;

Tomato Cucumber Salad

cherry tomatoes (, halved)

cucumbers

red wine vinegar

salt and black pepper (, to taste)

Tablespoons red onions (, diced)

basil leaves (, chopped)

Add cherry tomatoes and cucumbers to a bowl.&nbsp;

Drizzle olive oil and vinegar on top. Season with salt and pepper.

&nbsp;Toss everything to coat. Garnish with diced red onion and fresh basil.

Try these BBQ side dishes

Korean Radish Salad that goes wonderfully well with BBQ meats. Sweet and tangy and slightly spicy.

Korean Radish Salad (Moosaengche)

Cup Korean radish ((무 moo))

(Trader

Korean red pepper powder ((고추가루 gochugaroo))

Wash and peel the radish.

Peel and julienne the radish. One large radish should make about 6 Cups.

Put the cut radish into a large bowl and sprinkle with sea salt. Toss the radish pieces to distribute the salt evenly.

Add the vinegar, sugar and red pepper powder. You can add more or less to taste.

Marinated succulent lamb, juicy and beautifully charred. These&nbsp;Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!

Greek Lamb Souvlaki Kebabs

garlic (crushed)

tsp table salt

dill

oregano

cinnamon

black pepper

lemon

lamb

vegetable oil

Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.

After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.

Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.

Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.&nbsp;

Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

Serve with pitta bread, tzatziki (see recipe in note 1 of the recipe notes) and a tomato/cucumber/red onion salad. Alternatively, these go great with my Greek potato hash.

https://content.jwplatform.com/videos/iS5tfKBG.mp4

Marinated succulent lamb, juicy and beautifully charred. These Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!

BBQ Lamb Souvlaki

Easy Creamy Potato Salad - My dad’s recipe that I’ve been eating (and making) for over 30 years!

Easy Creamy Potato Salad Recipe

brown onion (peeled and chopped very finely)

tbsp full-fat mayonnaise

tbsp full-fat salad cream**

¼ tsp white pepper

salt

tbsp chopped fresh chives (optional)

black pepper (optional)

Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 7-9 minutes until tender.

Drain the potatoes and leave to cool.

Place the cooled potatoes in a mixing bowl

Add in the onion, mayonnaise, salad cream, white pepper and the salt.

Stir everything together to combine. Taste and add a little more seasoning if needed.

Cover and refrigerate for at least 30 minutes (up to a day) before serving.

Just before serving sprinkle with chopped chives and a little black pepper if you like.

https://www.youtube.com/watch?v=_rGufJKYJMM

Potato salad might just be the perfect summer side dish.  BBQs, Picnics, parties, my easy creamy potato salad goes with them all!

This is actually my dads a recipe that I've been eating and making for over 30 years and we're using an unusual condiment in the sauce to give a little tang.

Free printable Potato Salad recipe is available on our site: https://www.kitchensanctuary.com/easy-creamy-potato-salad/

Salad cream is creamy and tangy salad condiment, primarily sold in the UK. You may be able to find it on the international aisle of larger grocery stores in the US. If you need to make your own Salad Cream then I have a recipe for homemade Salad Cream: https://www.kitchensanctuary.com/salad-cream-recipe/

Ingredients:
5 medium-sized potatoes, I like red-skinned potatoes, peeled and chopped into bite-size chunks
½ small brown onion peeled and chopped very finely
6 tbsp full-fat mayonnaise
3 tbsp full-fat salad cream**
¼ tsp white pepper this is a must – it can’t be replaced with black pepper
Pinch of salt

To serve:
1 tbsp chopped fresh chives optional
Pinch of black pepper optional

Instructions
1. Place the potatoes in a pan and cover with cold water. 
2. Bring to the boil and simmer for 7-9 minutes until tender.
3. Drain the potatoes and leave to cool.
4. Place the cooled potatoes in a bowl with the onion, mayonnaise, salad cream, half of the white pepper and the salt. 
5. Stir everything together to combine. 
6. Taste and add a little more seasoning if needed.
7. Cover and refrigerate for at least 30 minutes (up to a day) before serving. 
8. Just before serving sprinkle with chopped chives and a little black pepper if you like.

#CookingShow #Recipe #Potato

Boil Potatoes

Drain & Cool

Bowl

Ingredients

Chill

Serve

Creamy potato salad might be the perfect summer side!

This is my easy cauliflower cheese, super simple and its gluten free too. Less effort, less washing up but still with creamy, cheesy flavour!

Easy Cauliflower Cheese

cauliflower

240 ml (1 cup) double (heavy) cream

150 g (1 1/2 cups) Mature/strong Cheddar cheese,

tsp salt

tsp black pepper

parsley (finely chopped)

Preheat the oven to 200C/400F.

Bring a pan of water to the boil

Place the cauliflower florets in a steam basket over the top and place a lid on the pan, or place the cauliflower directly in the boiling water if you don&#x27;t have a steam basket.

Turn the water down to a simmer and simmer for 5 minutes until the cauliflower is tender but not soggy. 

Drain the cauliflower.

Pour 2 tbsp of the cream in a baking dish and sprinkle on 2 tbsp of the grated cheese.

Add half of the cauliflower, then top with half of the remaining cream and quarter of the remaining cheese.

Sprinkle on half of the salt and pepper.

Top with the remaining cauliflower, then pour on the remaining cream. Sprinkle on the rest of the cheese, salt and pepper.

Place in the oven for 15-20 minutes until the cheese is golden and bubbly.

Remove from the oven and sprinkle with the chopped parsley before serving.

https://content.jwplatform.com/videos/qgU8FMeG.mp4

Cauliflower Cheese

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

Macaroni Salad

red bell pepper (0.75)

onion

celery

macaroni (0.67)

mayonnaise (1.16)

Dijon mustard (0.18)

Tbsp sweet pickle relish (0.08)

Tbsp red wine vinegar (0.10)

Tbsp sugar (0.01)

salt (0.02)

tsp pepper

Chop the salad ingredients first, so they&#39;re ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.

Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.

While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.

Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.

Serve the macaroni salad immediately or refrigerate until ready to eat.

https://embed.mediavine.com/videos/wxgh6zo4hljnpzjofnod

devilled eggs

egg mayonnaise

teaspoon dijon mustard

tablespoon chives, finely chopped

salt and pepper,

Use a teaspoon to remove egg yolks, place them into a bowl

Add mayonnaise, mustard, chives and salt and pepper, stir to combine

Spoon yolk into a zip lock bag, seal bag and snip a small corner off bag

Pipe yolk mixture back into each egg half

Cover and refrigerate until ready to serve

This flavorful and refreshing vegan Summer Split Pea Salad is the perfect recipe to round out summer. Serve it as a light dinner or side dish.

Summer Split Pea Salad Recipe (Vegan)

green split peas

vegetable broth

cherry tomatoes (or 2 medium tomatoes, diced)

corn kernels

parsley

basil

chives

dijon mustard

maple syrup

garlic powder

Salt and pepper,

Combine the split peas and broth in a...

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.

Combine the cooked split peas in a large...

Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.

In a jar with a tight-fitting lid, combine...

In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, syrup, garlic powder, salt, and pepper. Close and shake well to combine.

Pour dressing over the salad and toss to...

Pour dressing over the salad and toss to coat. Serve immediately.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

Delicious Broccoli Salad made with bacon, sunflower seeds, red onion, and goat cheese mixed with a creamy Greek yogurt-mayo sauce. So good!!

Broccoli Salad

center cut bacon

Top 24 bbq side dish recipes from across the web

The most viewed bbq side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Potato Salad

Korean Lettuce Salad

Watermelon Feta Salad

Foil-wrapped baby potatoes

Tomato Cucumber Salad

Korean Radish Salad (Moosaengche)

Greek Lamb Souvlaki Kebabs

Easy Creamy Potato Salad Recipe

Easy Cauliflower Cheese

Macaroni Salad

devilled eggs

Summer Split Pea Salad Recipe (Vega...

Broccoli Salad

Cajun Pasta Salad

Acini di Pepe Salad

Italian Pasta Salad

Instant Pot Corn on the Cob

Instant Pot Mexican Street Corn Sal...

Grilled Peach Tomato Salad

Coleslaw Recipe

Baby Red Potato Salad with Apples

Southern-Style Homemade Baked Beans

Deviled Egg Potato Salad

4 Cheese Mac 'n' Cheese Recipe

Top 24 bbq side dish recipes from across the web

The most viewed bbq side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Potato Salad

Korean Lettuce Salad

Watermelon Feta Salad

Foil-wrapped baby potatoes

Tomato Cucumber Salad

Korean Radish Salad (Moosaengche)

Greek Lamb Souvlaki Kebabs

Easy Creamy Potato Salad Recipe

Easy Cauliflower Cheese

Macaroni Salad

devilled eggs

Summer Split Pea Salad Recipe (Vega...

Broccoli Salad

Cajun Pasta Salad

Acini di Pepe Salad

Italian Pasta Salad

Instant Pot Corn on the Cob

Instant Pot Mexican Street Corn Sal...

Grilled Peach Tomato Salad

Coleslaw Recipe

Baby Red Potato Salad with Apples

Southern-Style Homemade Baked Beans

Deviled Egg Potato Salad

4 Cheese Mac 'n' Cheese Recipe

The most viewed bbq side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine