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  • Writer's pictureRachel Smith

Best Fourth of July Side Dishes

Photo Courtesy of Wix

With all of the neighborhood cookouts that come every Fourth of July, having an amazing roster of delicious side dishes is key. This list covers staples and new additions to your favorites that use fresh summer ingredients and take less than 30 minutes to prep. Enjoy!

1. Yogurt Popsicles

These nutritious alternatives to Firecracker Pops are as filling as they are festive. All you need is vanilla Greek yogurt, honey, strawberries, blueberries, and popsicle molds. Separate your Greek yogurt into two bowls, adding strawberries to one and blueberries to the other. Mix in some honey for sweetness before pouring it all into your molds. Let your popsicles set in the freezer for at least two hours before serving.

2. Watermelon Feta Salad

This easy seasonal salad is a personal favorite of mine and only requires five ingredients! You’ll need to cube about 6 cups of watermelon, chop ½ a red onion and 1/3 cup of mint leaves, then grab ½ cup of feta cheese and a bottle of balsamic glaze. Combine everything in a large bowl and drizzle with the balsamic – these fresh ingredients are best served immediately.

3. Dill Potato Salad

There’s nothing simpler than a one-pot recipe, or in this case, one bowl. To prep, cook and cube six red potatoes, then chop three green onions and ¼ cup parsley. Set aside ½ cup mayo, 3 tablespoons half-and-half, ½ teaspoon salt and ¼ teaspoon of dill weed, white pepper, and garlic powder. Throw the potatoes, onions, and parsley into your bowl before mixing together the remaining ingredients and drizzling the dressing over top.

4. Strawberry Pie

If you haven’t noticed already, berries are a fan favorite for summer recipes. Strawberry pie is a delicious way to end the Fourth of July cookout this year. Start by baking a 9-inch pie crust. While it's in the oven, hull about a quart of strawberries and then whisk together 3 tablespoons of cornstarch and ¾ cup water. Once the crust has cooled, place half of your strawberries in the bottom. Mix the rest of the berries with a cup of sugar in a saucepan over medium heat until it begins to boil. Once boiling, stir in the cornstarch mixture and lower the heat to a simmer for 10 minutes – don’t stop stirring! Once thickened, pour the filling into the crust and chill your pie in the refrigerator for at least three hours. Serve with whipped cream and watch the crowd go wild.

Whether you’re looking to use these recipes for a party of your own or someone else’s, they are sure to delight everyone. And while these make great Fourth of July side dishes, keep them on hand all summer for a great addition to any dinner!

Rachel Rebecca Smith is a graduate student at James Madison University. After earning a BA in Writing, Rhetoric and Technical Communication at JMU, she decided to return to the program for her Master’s. She will graduate with her MA in WRTC this May.

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