Side dishes perfect for a summer cookout

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Here are some great side dishes to go along with your next cookout.
The corn salad is light and refreshing. It’s best with fresh corn cut off the cob, but can be made with thawed frozen corn, too.
The “Good Old Potato Salad” is almost like my grandma’s, but she also added chopped hard-boiled eggs.  It’s really good either way, and can be made up and refrigerated a day ahead.
The “Jelly Jar Salad Dressing” is a great way to use up what’s left at the bottom of the jar. It can be mixed up and shaken in the jelly jar -- no mess. I’ve used strawberry and raspberry, but I’m sure it would be good using other flavors of jelly. It will make a tossed green salad really special.
The BBQ baked beans recipe uses three kinds of beans, but you can just use three cans of one kind if you want.
The “Smashed New Potatoes” are crisp on the outside and soft in the middle, and so easy. Chopped fresh herbs can be added if desired.
These recipes were adapted from “The Southern Pantry Cookbook” by Jennifer Chandler.

Corn Salad
4 c. corn kernels
1 c. cherry tomatoes, halved or quartered
1 small purple onion, finely diced
1/4 c. sour cream
2 T. mayonnaise
2 T. vinegar
1/4 t. dry mustard
Salt, black pepper to taste
4 large basil leaves, sliced into thin strips
Bring a medium pot of salted water to a boil; add corn and cook till tender but still crisp, about five minutes. Drain and cool. Put corn, tomatoes, and onion in a large bowl.  In small bowl whisk together the sour cream, mayo, vinegar, and dry mustard until well combined. Pour over corn mixture and toss to coat.  Season with salt and pepper to taste. Stir in the basil. Cover and refrigerate. Serve chilled. Serves six.

Good Old Potato Salad
2 lbs. small new potatoes, red or yellow
1 small onion, finely diced
2 stalks celery, thinly sliced
1/4 c. mayonnaise
2 T. sour cream
2 T. whole grain mustard
1 t. dill
Salt and black pepper to taste
Put potatoes in pan and cover with cold water. Bring to boil and then lower the temperature to simmer.  Cook till tender, but still firm, about 15 minutes. Drain and cool. Put potatoes, onion, and celery in a large bowl. In small bowl whisk together the mayo, sour cream, mustard, and dill. Pour dressing over potato mixture and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Serves six.

Jelly Jar Salad Dressing
1/4 c. white wine vinegar
1 almost empty jar of jelly (about 2 T. more or less)
1/3 c. olive oil
1 clove garlic, minced
1/2 t. Dijon mustard
Salt and black pepper to taste
Put the vinegar in the almost empty jelly jar and shake well. Add olive oil, garlic, and mustard, and shake again until well combined. Season with salt and pepper to taste. Serves four to six.

BBQ Baked Beans
10 slices bacon, diced
1 onion, diced
1/2 c. diced green bell pepper
1 can blackeyed peas, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 c. barbeque sauce (your choice)
1/4 c. cider vinegar
3 T. prepared mustard
1/2 c. brown sugar, packed
Salt, black pepper to taste
Preheat oven to 350 degrees. Put bacon in large stockpot or Dutch oven over medium heat and cook, stirring often, until crispy. Add the onion and green pepper. Cook together about five minutes. Add the three cans of beans, the barbeque sauce, vinegar, mustard and brown sugar. Stir until well combined and season with salt and pepper. Bring mixture to a boil; remove from heat, cover, and put in oven.  Cook about one hour. Serve warm. Serves six.

Smashed Potatoes
2 lbs. small new red potatoes, washed
1/3 c. olive oil
6 cloves garlic, minced
Salt, pepper to taste
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. In large stockpot, put potatoes and water to cover by 1 inch. Bring to boil and then simmer till potatoes are fork-tender, about 15 minutes. Drain well. Place the warm potatoes on the baking sheets. Drizzle half of the olive oil over the top and roll the potatoes around to coat. With potatoes about 2 inches apart, use the bottom of a glass to carefully flatten each potato to about 1/2 inch thick. Sprinkle garlic evenly over the potatoes.  Drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Bake until golden and crispy on the outside, about 25 minutes. Serves six.