27 Best Side Dishes for Hot Dogs for the Next Cookout

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Baked Beans with Bacon

Baked Beans With Bacon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

Everyone needs an easy baked beans recipe in their menu rotation. Baked Beans With Bacon bakes brown sugar, salsa and sweet onion with canned beans and bacon in the oven for a delicious side dish.

Ingredients

• 2 cans (28 ounces each) baked beans (, such as Bush’s Original)
• ½ cup chopped sweet onion
• 1/3 cup salsa
• 1/3 cup packed brown sugar
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon dry mustard
• 3 slices bacon

Instructions

1. Preheat oven to 400F.
2. In a 2-quart baking dish, combine baked beans, onion, salsa, brown sugar, vinegar and mustard, until blended.
3. Top with bacon and bake, uncovered, 45 minutes, or until hot and bubbly and bacon is cooked through.

2. Southern Macaroni Salad

Easy Southern Macaroni Salad | With Shortcuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT1M · Total: PT69M · Yield: [‘8’, ‘8 servings’]

Easy Southern Macaroni Salad is a classic side dish made with elbow macaroni and a creamy, tangy dressing. Although this make-ahead pasta salad is already simple, I give you plenty of shortcuts to make it even easier to serve at summer barbeques, cookouts, potlucks and picnics.

Ingredients

• 1 7 ounce package fully cooked, Barilla ready pasta-Elbows* ((or 4 ounces uncooked elbow macaroni cooked according to package directions))
• 1/2 cup frozen baby English peas, thawed ((See notes for thawing tip))
• 3 ounces cubed Cheddar cheese
• 2 large boiled eggs, chopped
• 1/2 cup chopped celery
• 1/3 cup chopped red bell pepper
• 1/4 cup chopped purple or sweet onion
• 1 tablespoon chopped fresh dill or parsley (optional)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoons salt
• 1/8 teaspoon pepper

Instructions

1. Cook elbow macaroni according to package directions whether you choose the Barilla ready pasta or uncooked macaroni. Be sure to drain the macaroni well if choosing to boil uncooked pasta.Let the pasta cool while chopping the salad ingredients. See my quick-chill tip in Notes.
2. Combine the remaining salad ingredients in a large bowl.
3. Stir together Tangy Dressing ingredients in a small bowl.
4. When the pasta is cool to the touch, add it to the salad ingredients and stir well. Stir in Tangy Dressing and stir gently until everything is coated.
5. Cover and let chill 1 hour to let the flavors meld and get the salad nice and cold before serving.

3. Air Fryer Chips

Air Fryer Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Potatoes, 2 large (Russet), thinly sliced
• Olive oil, 1 tablespoon
• Salt, to taste
• Black pepper, to taste
• Paprika or chili powder (optional), 1/2 teaspoon

Instructions

1. 1. Soak potato slices in cold water 10 minutes; pat dry thoroughly.
2. 2. Toss slices with oil, salt, pepper, and optional paprika.
3. 3. Preheat air fryer to 400°F (200°C).
4. 4. Arrange slices in a single layer in the basket; cook 8–12 minutes, shaking halfway, until crisp and light golden.
5. 5. Remove, let cool slightly, and serve.

4. Watermelon Feta Basil Salad

Watermelon Feta Basil Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This watermelon salad with feta and basil is the perfect side salad or appetizer during the summer months! Watermelon and feta cubes are topped with a light and refreshing vinaigrette then garnished with fresh basil. Get all the summer flavors in just one bite!

Ingredients

• 6 cups seedless watermelon (cut into 1 inch cubes)
• 1/4 cup fresh basil (cut into thin strips)
• 4 oz feta cheese (broken or cut into chunks)
• kosher salt
• freshly ground black pepper (to taste)
• 1 tablespoon lime juice (fresh or bottled)
• 1 1/2 tablespoons honey
• 2 tablespoon olive oil
• 1 tablespoon champagne vinegar

Instructions

1. Combine watermelon, basil and feta in a large bowl.
2. In a small bowl whisk the lime juice, honey, and olive oil and champagne vinegar. Pour over the watermelon, basil, and feta and toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or cover and store in the fridge for 1 hour until ready to serve.

5. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

6. Oriental Coleslaw with Asian Dressing

Oriental Coleslaw with Asian Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup thinly sliced red bell pepper
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)

Instructions

1. 1. In a large bowl, combine green cabbage, red cabbage, carrot, bell pepper, and green onions.
2. 2. Whisk soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, ginger, and red pepper flakes in a small bowl until well blended.
3. 3. Pour dressing over the vegetables and toss until evenly coated.
4. 4. Refrigerate 15–30 minutes to let flavors meld, then sprinkle cilantro (and sesame seeds if using) before serving.

7. Spicy Potato Chips

Potato Chip Seasoning is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

These Spicy Potato Chips are a fun way to jazz up a bag of plain potato chips with homemade potato chip seasoning. Customize the spice level to your taste, and enjoy warm chips from the oven!

Ingredients

• 1 1/4 teaspoons chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1 bag plain potato chips (8 ounces )

Instructions

1. Preheat oven to 350 degrees F. In small bowl, stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, paprika, and cumin.
2. Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.

8. Three Bean Salad

Three Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 people’]

Black beans, white beans and garbanzo beans in a fresh tasting salad.

Ingredients

• 1 15.5 oz can Garbanzo Beans
• 1 15.5 oz can Black Beans
• 1 15.5 oz can White Beans
• ½ cup green onions (chopped)
• ½ cup roma tomato (chopped)
• 1 Tablespoon fresh parsley (chopped)
• ¼ cup olive oil
• 2 Tablespoons white wine vinegar
• ¼ teaspoon red pepper flakes
• ¼ teaspoon sugar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Rinse and drain canned beans. Add to a large mixing bowl.
2. Add chopped onions, tomatoes and parsley to beans. Mix lightly

Dressing

1. Combine olive oil, vinegar, red pepper flakes, sugar, salt and pepper together
2. Add dressing to beans
3. Toss lightly
4. Serve or cover and refrigerate. Toss before serving.

9. Veggie Skewers

Grilled Veggie Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.

Ingredients

• 4 medium red onion
• 4 medium zucchini (sliced)
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil (for brushing)
• Balsamic vinegar (for serving)
• 1/3 cup olive oil
• 5 cloves garlic (minced)
• 3 tablespoon fresh parsley (minced)
• 3 tablespoon fresh cilantro (minced)
• 1 teaspoon fresh rosemary (minced)
• salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
3. Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

10. Air Fryer Onion Rings

Air Fryer Onion Rings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 20

Skip the deep fryer and create perfectly crispy air fryer onion rings instead.

Ingredients

• 1 large onion
• ½ cup plain all purpose flour
• 2 tsp salt
• 1 tsp paprika
• ½ cup buttermilk
• 1 cup panko breadcrumbs
• 1 egg

Instructions

1. Cut onion into slices around 1cm thick. Separate into rings.
2. Whisk together buttermilk and egg in a bowl.
3. In a second bowl, combine flour and paprika. Pour half of the mixture into the buttermilk and egg mixture and stir until combined.
4. In a third bowl, mix salt and panko breadcrumbs.
5. Roll onion rings in the flour mixture, followed by the buttermilk mixture then coating in the breadcrumb mixture. Repeat with all onion rings.
6. Place onion rings in a single layer in the air fryer basket, avoiding them overlapping as much as possible.
7. Cook for around 10-12 minutes in air fryer on around 200 degrees Celsius (400F), until golden.
8. Serve with your favourite dipping sauce.

11. Summer Slaw with Corn, Peaches and Tomatoes

Summer Slaw with Corn, Peaches, Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This summer slaw has sweet corn and peaches, crunchy cabbage, and citrus and herbs for a delicious side salad or burger topping!

Ingredients

• 2 cups cooked corn, cooled to room temperature
• 2 medium peaches, peeled, pitted, and diced into small cubes (just a little more than 1 cup when diced)
• 1/2 cup tomato, seeded and diced into small cubes
• 3/4 cup thinly sliced green cabbage
• 1/4 cup thinly sliced red cabbage
• 1/4 cup thinly sliced red onion
• 1 tablespoon green onions, sliced thinly
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lime juice
• 1/2 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a large bowl, mix together all of the ingredients. Serve immediately.

12. Chili Lime Black Bean Corn Farro Salad

Chili Lime Black Bean Farro Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Farro combines with black beans, corn and avocado for bursts of textures and color in an easy side dish recipe, Chili Lime Black Bean Farro Salad. A chili lime vinaigrette flavors this farro salad with zesty lime and the slightest hint of chili powder heat.

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons fresh lime juice
• 1 Tablespoon apple cider vinegar
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup farro (, cooked according to package directions, drained and cooled*)
• 1 can (15 ounces) black beans (, drained and rinsed)
• 2 corn on the cob (, kernels only, 1 1/2 cups or 1 can (15.25 ounces) whole kernel corn, drained)
• 1 avocado (, pitted, peeled and chopped, 1 1/2 cups)
• 1/2 cup chopped red onion
• 2 Tablespoons chopped cilantro

Instructions

1. In serving bowl combine olive oil, lime juice, vinegar, lime zest, chili powder, kosher salt and pepper until blended.
2. Add cooked farro, corn, black beans, avocado, onion and cilantro, stirring until evenly coated. Serve at room temperature or chilled.

13. Slow Cooker Cheesy Potatoes

Slow Cooker Cheesy Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds russet potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1/2 cup sour cream
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. 1. Lightly grease the slow cooker and add potatoes in an even layer.
2. 2. In a bowl, whisk together milk, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
3. 3. Pour dairy mixture over potatoes and toss to coat.
4. 4. Cover and cook on high for 3–4 hours until potatoes are tender.
5. 5. Stir in cheddar cheese until melted; garnish with chives and serve.

14. Grilled Mexican Street Corn

Elotes (Mexican Corn on the Cob) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 Ears’]

Elotes are Mexican street corn on the cob covered in garlicky mayo and topped with Cotija cheese, cilantro, and chili powder. It’s the perfect summer side dish for your next bbq or outdoor grilling side dish!

Ingredients

• 4 ears Corn on the Cob
• Salt and Pepper (for seasoning)
• 1/4 cup Mayonnaise
• 1/4 cup Sour Cream
• 1/2 tsp Garlic Powder
• 1 tsp Chile Powder (Chile powder is not the same as chili powder, but either can be used if you prefer.)
• 1 cup Cotija Cheese, crumbled (substitute Feta if needed)
• 1/2 cup Cilantro Leaves, chopped
• 1 Lime (optional)

Instructions

1. Light a grill. Season 4 ears Corn on the Cob with Salt and Pepper, if desired.
2. In a small bowl, stir together the 1/4 cup Mayonnaise, 1/4 cup Sour Cream, and 1/2 tsp Garlic Powder.
3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
4. Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture.
5. Either roll the ears of corn in 1 cup Cotija Cheese, crumbled or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of 1 tsp Chile Powder and 1/2 cup Cilantro Leaves, chopped. Serve with 1 Lime wedges, if desired.

15. Air Fryer Parsnip Fries

Air Fryer Parsnip Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Try a different approach to fries and give our air fryer parsnip fries a whirl. Crispy outside, soft inside, and a delicious sweet, nutty flavour, air fryer parsnip fries are fantastic and a healthier side dish option.

Ingredients

• 2 parsnip
• 1 tsp maple syrup
• 1 tsp paprika (smoked)
• ½ tsp garlic powder
• ½ tsp salt
• cooking oil spray (as required)
• 1 tbsp flat leaf parsley (chopped (optional))
• sea salt (to taste)
• 2 red pepper (marinated)
• ½ cup mayonnaise
• 1 garlic clove (crushed)
• 1 tsp lemon juice

Instructions

1. Peel and cut parsnip into thin strips.
2. In a large mixing bowl, add parsnips with maple syrup, garlic powder, salt and paprika. Mix well to make sure parsnip chips are well coated with seasoning.
3. Spray parsnip fries with cooking oil of choice.
4. Preheat the air fryer for 3 minutes at 200°C or 400°F. Place in an air fryer basket and fry for 15 minutes or until golden brown.
5. Place marinated red peppers, mayonnaise, lemon juice and garlic in a food processor and blitz until smooth.
6. Serve air fryer parsnips chips with roasted pepper mayo on the side.

16. Air Fryer Baked Potato

Air Fryer Baked Potato Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘2’, ‘2 servings’]

A delightfully delicious perfect baked potato! Crisp on the outside and fluffy inside. Serve with your preference of toppings.

Ingredients

• 2 russet or Idaho potatoes (scrubbed)
• 1 tablespoon oil of your preference (peanut oil is my favorite!)
• 1/2 teaspoon salt

Instructions

1. Preheat your air fryer to 400 degrees F
2. Brush the scrubbed potatoes with your preferred oil and sprinkle with salt
3. Place prepped potatoes into the basket of the air fryer (use tongs) and into the preheated air fryer.
4. Cook for 1 hour. Test the potatoes for thorough cooking by pricking them with a fork.
5. Serve with your favorite toppings from baked potato staples like butter, sour cream, and chives

17. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

18. Skillet Mac and Cheese

Skillet Homemade Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This easy homemade mac and cheese is tossed in a velvety sauce made with cheddar and smoked gouda, and quickly broiled for a golden crisp top.

Ingredients

• 1 lb pasta shells (Elbow macaroni or rotini also works)
• 8 oz medium sharp cheddar, shredded
• 8 oz smoked gouda, shredded
• 1 cup milk, plus more as needed
• 1/4 cup Parmigiano-Reggiano or Pecorino Romano, finely shredded
• 2 tablespoon butter
• 2 tablespoon all purpose flour
• 1 tablespoon Dijon mustard
• Sea salt and cracked black pepper, to taste

Instructions

1. Cook your pasta according to the directions on the package; cook until al dente. When done, drain and set aside. While the pasta cooks, start your cheese sauce.
2. Melt the butter in the skillet over medium-high heat. Once melted, gradually whisk in the flour until the mixture turns into a paste (at this point, it’s a roux).
3. Slowly whisk the milk into the mixture. It’ll start to bubble and thicken. Bring the heat down to medium.
4. Sprinkle the grated cheese into your sauce and stir often until the cheese melts, turning the mixture into a perfectly silky cheese sauce. Then, stir in the Dijon mustard. Add some sea salt and pepper, to taste.
5. Add the drained pasta to the skillet and toss to coat.
6. Sprinkle the parmesan over the noodles and place the skillet under the broiler for a few minutes, until the top crisps to a slight golden color. Watch it closely so it doesn’t burn.
7. Remove the skillet from the oven and let it sit for a few minutes before digging in.

19. Air Fryer Twice Baked Potato

Air Fryer Twice Baked Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This Air Fryer Twice Baked Potato is a great meal option for lunch or dinner. It can be used as your main dish or a side to your meal.

Ingredients

• 2 russet potatoes (scrubbed clean)
• 1 1/2 cup cheddar cheese (shredded, divided)
• 1 cup frozen broccoli (thawed and chopped )
• 2 Tablespoons unsalted butter
• 1/4 cup sour cream (plus more for serving, optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Chives (for garnish)

Instructions

1. Scrub the potatoes clean thoroughly. Preheat the air fryer to 400°F, if your model requires preheating. Pierce the potatoes all over with a fork, just to vent the potato skin to release any steam.
2. Place the potatoes in the air fryer, not touching, and air fry for 20 minutes, turn them over and air fry an additional 20 minutes, until crispy on the outside and soft on the inside. To check if they are done, you can pierce them with a butter knife or fork and if they are easily pierced with no resistance they are done.
3. Take them out of the air fryer onto a plate and let cool until they won’t burn your hands.
4. Cut them down the middle lengthwise and using a spoon, scoop out most of the potato, leaving about a ¼th inch border of potato on the skin. Place the cooked potato into a medium-sized bowl.
5. Mash the potato with the back of a fork or potato masher and add 1 cup of the cheddar, the broccoli, butter, sour cream, salt, and pepper. Mix until everything is fully combined.
6. Place this back into the potato skins, making sure they are evenly stuffed. Top each potato with the remaining cheese and place them back into the air fryer, not touching. You may have to do this in two batches.
7. Air fry at 400°F for 5 more minutes or until the cheese is melted on top and the filling is warmed through. Serve with more sour cream if desired.

20. Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2-3 servings’]

Crispy, salty, and lick-your-fingers-good, these air fryer sweet potato fries are easy to make in the air fryer in under 15 minutes!

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/4-inch matchsticks
• 1 tablespoon avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Instructions

1. Preheat air fryer to 375 degrees F.
2. In a medium mixing bowl, add sweet potato, oil, garlic powder, paprika, and salt, and toss until sweet potato is evenly coated.
3. Cooking in 2-3 batches, place sweet potato matchsticks into air fryer basket so they are evenly spaced out with some room in-between.
4. Air fry until sweet potato fries are crispy, about 10-12 minutes, tossing halfway through.
5. Serve immediately.

21. Accordion Hasselback Waffle Potatoes

“Accordion” Garlic Parmesan Hasselback Waffle Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘4’]

This easy to follow recipe for hasselback waffle potatoes is coated in a super simple homemade garlic parmesan sauce for a delicious side that’s naturally gluten-free.

Ingredients

• 3 large russet potatoes
• 1/3 cup salted butter (melted)
• 1 garlic clove (minced)
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/4 tsp Italian seasoning blend ((ensure gluten free!))
• 2 tbsp grated parmesan
• 2 tbsp fresh parsley (chopped (option for garnish))

Instructions

1. Preheat oven to 400F. Line baking sheet with parchment and peel potatoes
2. Cut potatoes into long rectangles
3. Place potato slices between skewers to control the depth of the cuts.
4. Cut horizontal slices halfway through on one side.
5. Flip it over, place between skewers again, and cut diagonal slices on the other side
6. Place potatoes into a bowl of cold water to rinse.
7. Meanwhile, mix together all ingredients for garlic parmesan sauce (except for the parsley–reserve for garnish)
8. Remove and drain potatoes.
9. Slide on the skewers to help keep shape while baking
10. Brush both sides of the potatoes with garlic butter sauce and place on parchment lined baking sheet.
11. Bake for 40 minutes. Halfway through baking, remove from oven, flip over, brush with more sauce, and continue baking.
12. After baking, garnish with parsley and more parmesan if desired before serving.

22. Cowboy Caviar

Cowboy Caviar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘8’]

This easy Cowboy Caviar recipe is a fresh and flavorful dip made with beans, corn, veggies, and a zesty lime dressing—great as a dip, side dish, or topping for tacos and more!

Ingredients

• 1 15oz can black beans (drained and rinsed)
• 1 15oz can kidney beans (drained and rinsed)
• 2 cups corn (cooked )
• 1 green pepper (diced)
• 1 red pepper (diced)
• 2 Roma tomatoes (diced)
• 1 jalapeno (minced)
• 3 green onions (finely chopped)
• ½ cup fresh cilantro (chopped)
• 4 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp dried coriander
• 1 tsp cumin
• salt and pepper (to taste)

Instructions

1. Add the caviar ingredients to a large bowl.
2. In a medium bowl, whisk together the dressing ingredients.
3. Add the dressing ingredients to the caviar ingredients and mix until well combined.
4. Serve cold or at room temperature.

23. Tropical Mango Coleslaw

Tropical Mango Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This tropical mango coleslaw has the traditional ingredients of cabbage and carrot, but adds some extra fruity flavour with delicious mango. Instead of a heavy mayonnaise it it has a lighter oil and vinegar dressing, with fresh mint and green onion. Serves 6 as a side-dish.

Ingredients

• 1/2 small red cabbage (finely diced or shredded)
• 1/2 small white cabbage (finely diced or shredded)
• 1 mango (diced)
• 1 green onion (finely sliced, optional)
• small handful fresh mint leaves (finely diced)
• small handful fresh cilantro / coriander (finely diced)
• 1 carrot (grated)
• 1 tbsp pumpkin seeds (optional)
• 1 tbsp extra virgin olive oil
• 1/2 tsp apple cider vinegar (or white distilled vinegar)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Dice the mango, cabbage, mint and cilantro. Grate the carrot. Combine in a bowl.
2. Make the dressing by combining the oil, vinegar, salt and pepper (if using). Stir or whisk to combine. Drizzle over the slaw and stir to combine. Garnish with pumpkin seeds and green onion, if using.
3. Serve immediately and enjoy!

24. Apple Sweet Potato Bake

Apple Sweet Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

25. Garlic Butter Brussels Sprouts

Garlic Butter Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Heat olive oil and butter in a large skillet over medium-high heat.
2. 2. Add Brussels sprouts and cook 8–10 minutes, stirring occasionally, until browned and tender.
3. 3. Add garlic; cook 1 minute until fragrant.
4. 4. Stir in lemon juice, salt, and pepper; toss to coat.
5. 5. Remove from heat; sprinkle parsley; serve.

26. Classic Macaroni Salad

Classic Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 cups’]

This tried and true classic Macaroni Salad recipe is perfect for potlucks and ideal for making in advance!

Ingredients

• 8 ounces dried macaroni pasta
• 1/2 red bell pepper (, diced small (about 3/4 cup))
• 2 stalks celery (, diced small)
• 1/3 cup red onion (, finely diced)
• 5 sweet gherkins (, finely diced)
• 4 ounces cheddar cheese (, cubed small)
• 2 hard boiled eggs (, peeled and finely diced)
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons sweet pickle juice
• 1 tablespoon cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika (, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
2. In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
4. Pour dressing over pasta and toss until everything is well coated.
5. Garnish with just a sprinkle of paprika before serving, if desired.

27. Mexican Macaroni Salad

Mexican Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 12

This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.

Ingredients

• 1 lbs of Macaroni, cooked, drained and quickly rinsed with cold water
• 1 cup of frozen corn, thawed, or 2 ears of fresh corn
• 1/2 cup of sliced black olives
• 1 can black beans, 15oz, drained and rinsed
• 2 large beefsteak Tomatoes, chopped
• 1/4 cup Red onions, diced
• Green onions or chives
• salt/pepper
• 1 cup Salsa
• 1/2 cup of Sour cream
• 1/2 cup of Mayonnaise
• 1 clove garlic, minced
• Salt/Pepper to taste
• Dash of Tabasco sauce

Instructions

1. Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don’t toss yet.
2. Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
3. Garnish with cilantro, if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.