Don’t miss these 20 recipes for staff-approved barbecue side dishes to round out your next low-and-slow gathering.
One of the staff’s all-time favorite potato salads. The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.
Recipe: Fipps Family Potato Salad