Ingredients
Equipment
Method
Classic Coleslaw
- In a large bowl, mix the shredded cabbage and shredded carrots until evenly combined. The mixture should look evenly distributed with orange flecks throughout.
- Add mayonnaise, apple cider vinegar, sugar, salt, and black pepper, then toss until the cabbage is coated. The slaw should appear glossy and creamy rather than dry.
- Refrigerate the coleslaw for 1 hour. Chill until the flavors meld and the slaw feels cold and crisp.
BBQ Baked Beans
- In a baking dish, combine baked beans, BBQ sauce, brown sugar, bacon, and onion. Stir so the bacon and onions are spread through the bean mixture.
- Bake at 350°F for 45 minutes. Look for bubbling edges and a thickened, sticky glaze over the beans.
Loaded Potato Salad
- Boil the cubed potatoes until tender. They should easily pierce with a fork.
- Drain the potatoes and cool them completely. The cubes should no longer be steaming before mixing.
- In a bowl, mix cooled potatoes with mayonnaise, mustard, hard-boiled eggs, celery, salt, and black pepper. The salad should be creamy with visible egg and celery throughout.
- Refrigerate the potato salad until cold, about 1 hour. It should firm up slightly and taste more seasoned after chilling.
Serve
- Serve all sides chilled or at room temperature alongside your favorite BBQ items. For best texture, keep coleslaw and potato salad cold and serve baked beans warm.
Notes
For the smoothest coleslaw and potato salad, cool the potatoes fully before mixing so the mayonnaise doesn’t loosen. Store coleslaw and potato salad covered in the fridge for up to 3 days; baked beans keep up to 4 days. Freezing: baked beans freeze well up to 2 months, but coleslaw and potato salad do not. Dietary swap: use a mayonnaise substitute (such as olive-oil mayo) for a different fat profile without changing the method.