Well, there's the Broccoli bacon thing, and the ramen noodle bok choy salad....and that corn/blackbeans peppers, onions salad....
But you can't have a BBQ without potato salad!
Linda C

Here's some ideas...

There are many variations around for this cornbread salad, here's my favorite. It's a great make ahead and take salad for a group.

CORNBREAD SALAD

Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

B.L.T. Salad with Basil Mayo Dressing

1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

How about the pasta salad I posted on that thread the other day--cheese tortellini, Italian dressing, shredded spinach, diced roma tomatoes, fresh mozzarella, Parmeggiano Reggiano, olives, onions--whatever other veg you like (zucchini, broccoli, etc). You can add some Pepperoni or prosciutto, if you want. It's easy, tasty, always a huge hit (Makea big bowl of it) and it doesn't have mayo in the dressing so you don't have to worry about it sitting out.

Gazpacho? You could serve it from a punchbowl, with plastic cups and spoons...

Skewered Insalata Caprese - small fresh mozzarella balls and cherry tomatoes with basil leaves strung in between them...extra virgin olive oil, salt and pepper

Are you thinking cold, salad-type dishes only, or can you take something hot? I have a nice green chile/cheese rice casserole recipe that travels well.

I also have a nice curried rice salad recipe, come to think of it - a bit of work but it's really good.

Let me know if you're interested...my recipes aren't on the computer so I'll have to go look them up in my recipe box.

segrass

I really like this "Artichoke Rice Salad". It's different but I'm not sure "everyone" there will go for it -- it's kind of unique tasting and it's got curry. If you've got other stuff, I'd say try it. But if it will be your only starchy side and there are a lot of kids, may want to do something else. Again, though, some people really love it and it is a bit different.

(Ps. That cornbread salad sounds good, I'll have to try that.)

This is yummy, easy to make and doesn't use any exotic ingredients. I'm sure you could double the recipe without any complications.

Baked Rice with Sour Cream, Chiles and Corn (8 servings)

1 cup long grain rice
2 cups water
1 1/2 tablespoons butter
1 teaspoon salt

1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons chopped yellow onion
1 fresh clove of garlic, minced

1 can chopped green chiles
3/4 cup canned whole kernel corn, drained well
3/4 cup sour cream
2 1/4 cups grated sharp cheddar cheese (about 9 ounces)

Bring 2 cups of water, butter, and salt to boil in heavy medium saucepan. Add rice, return to boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 16 minutes. Transfer to a large bowl, stirring occasionally with a fork.

Butter a 2-quart shallow baking dish. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and the garlic; saute until translucent, about 3 minutes. Add this mixture, along with the drained corn and green chiles to the rice in the bowl, gently mixing it all together with a fork. Mix the sour cream with the remaining raw chopped onion, stir this and the shredded cheese into the rice mixture. Transfer to prepared baking dish.

Bake at 325 F until sides are light brown and mixture is heated through, about 25 minutes.

segrass

"But you can't have a BBQ without potato salad!"

Thank you, Linda. I agree and I appreciate your getting that bit of truth in there.

segrass' casserole sounds very good too. Nice combination of flavors.

Jim

My macaroni and cheese recipe is on the second page.

I originally made it for a BBQ.

It turned out wonderfully, and was an incredible complement to the meat.

There are two salads I like to serve at BBQ's. In fact Friday night I'm going to make one of them..just not sure which yet. LOL

What are BBQ'ing?

Grilled veggies are a great side. Grill sweet peppers, onions, asparagus, new potatoes, etc. I find it easier, and just as good, to cut up the veggies , drizzel with olive oil and cook them in those foil grilling trays (the ones with the slits in the bottom) on the grill. Easy and tasty.

Panzanella (Italian Bread and Tomato Salad) and Caprese Salad (Tomato and Fresh Mozzarella with Basil) are also good choices for BBQ sides.

.......but I'm with a few others, gotta have potato salad. How about doing a spin on a potato salad like the recipe Nancy posted, it is sooooooooo good! Or maybe a warm potato salad...oh and don't forget the deviled eggs.....LOL

We had a choir BBQ once and all the people who had signed up for salad obviously wanted to bring something new and exciting. So there was NO POTATO SALAD. Disaster!

I have found that unless the guests are open to trying new things they may be disappointed with something "different". Everytime I've attended a BBQ or potluck the first things to go were the tried and true familiar foods. That being said some things I've had luck with - a platter of fresh mozzerella, tomato and basil drizzle on balsamic vineger. Cold string bean salad (blanch sting beans & cool add thinly sliced red onion and some minced garlic - dress with red wine vinegar and EVOO season to taste). Asian inspired cole slaw (Alton Brown's recipe - I cut out the hot peppers).

This was a hit at our Mother's Day cookout - which was eaten-in because it was so cool and windy.

Roselin's Spinach Topped French Bread

1 10 oz pk chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise

Combine first 5 ingedients in a large bowl; stir well. Spread mixture evenly on bread halves. Place on ungreased baking sheet and bake uncovered at 350° for 15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`

I baked it at home then loosely wrapped the two loaves in foil and took them to the party where I sliced into individual pieces. Very good! Thanks, Roselin!

"So there was NO POTATO SALAD."

Nooooooooooo!!!!

Jim

Lack of potato salad is why I gave my two recipes. They are not "plain" but are BBQ worthy.

i don't enjoy making a potato salad but i certainly enjoy eating it! however, if you want something different and good, i do have a couple of T & T recipes posted by forum friends:

Bruschetta Orzo Salad cindy ny

1 cup orzo pasta
2 tomatoes, chopped
1/2 cup chopped red onion
1/3 cup chopped fresh basil
opt: kalamata olives, feta, tuna
3 T Balsamic vinegar
2 cloves garlic, minced
2 T olive oil
Freshly ground pepper, to taste

Cook pasta according to package directions for about 8 minutes, or until just tender; drain.
Combine dressing ingredients.
Place hot pasta in large bowl and toss with a little dressing; cool about 15 minutes, tossing occasionally.
Add remaining ingredients and dressing to bowl and toss to mix well.
Cover and chill at least 1 hour.
Serve chilled or at room temperature.

White Bean Dip with Pita Chips -- Lori
1 (15-ounce) can cannelloni beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. (Note: The dip will turn green in a relatively short time due to the fresh parsley.)
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

Spinach Brownies sheshebop
1 pkg. (10 oz) frozen chopped spinach, thawed
16 oz. cheddar cheese, shredded **I used 8 oz and that was plenty.
1/2 cup chopped onion
1 tsp. salt
1 tsp. baking powder
1 cup flour
2 eggs, beaten
4 T. butter, melted
1 cup milk
I also added 1/8 tsp nutmeg
Preheat oven to 350. Spray 8 x 12 baking pan with cooking spray.
Drain spinach in colander and squeeze out excess moisture. Combine cheese, spinach, and onion in large bowl. Mix. Stir salt and baking powder into flour and mix with the spinach. Mix eggs, butter, milk and stir into other ingredients. Pour into pan. Bake for 30 minutes

Pizza Rustica (4 whole pies!)
From Sue (Cookingrvc)
4 lb Whole-milk ricotta
1 C Grated Romano cheese
8 Large eggs
2 lb Whole-milk mozzarella -- cubed
1 Italian pinwheel sausage - plain -- cooked and cut into bite-sized pieces
-- (Can use regular sausage - remove casing, cook in fry pan)
1 lb Genoa salami or Supresata -- sliced 1/4" thick, diced.
8 Hard-boiled eggs -- diced
8 Pie crust - deep dish -- 4 will be used for upper crust
1 Egg wash (1 Egg - beaten w/2 T. water)
Preheat oven to 400 degrees.
Thaw pie shells for 15-30 minutes.
In a large mixing bowl (I use a Kitchen Aide mixer) add ricotta and grated cheese - mix well Add eggs, one at a time, blending well after each addition. Add mozzarella, pinwheel sausage, and salami - mix well. Fold in hard-boiled eggs.
Divide filling among 4 pie shells. Cut the crimped edges off the remaining shells and invert over each filled pie shell. Be sure to cover all of filling. Cut 8 slits in each top crust. Brush crust with egg wash.
Place in 400 degree oven for 15 minutes.
Lower temperature to 325 and cook for 45 minutes more.
Remove from oven and cool completely on wire rack. Refrigerate.
NOTES : The pie will taste salty straight from the oven. Flavors need time to mellow. Tastes best when cooled and refrigerated for 24 hours.

I came up with this years (and years and years) ago ... it disappears at cookouts:

Waldorf Slaw

1/2 head green cabbage shredded*
1 tart apple diced, preferably red with peel
1/2 cup diced celery
1/3 cup raisins or dried cranberries
1/2 cup pecan pieces
8 ounces poppy seed dressing (1/2 jar from grocer's refrigerated section--Marie's is the brand I use.

Mix all ingredients. Toss with dressing and chill at least one hour.

Note: I sometimes use one bag of cole slaw mix from the salad shelf at grocery store.

That "Waldorf Slaw" sounds delicious, kayskats. Copied and pasted - thanks!!

seagrass

Well its 59 today and rainy, tomorrow will be close to the same. Dryer on Friday with a little sun, high of 65. We work in a building with no windows so I'm thinking we will try to stay outside if we can but will probably move inside at some point, so....I'm thinking a warm side would be good. Maybe the baked rice. Lots of other good suggestions to try later in the summer.