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27 Barbecue Side Dishes





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POTATO SALAD
MACARONI SALAD
COLESLAW
A
2 pounds Yukon Gold potatoes, diced and cooked 1/2 pound cooked elbow macaroni 1 bag (14 ounces) coleslaw mix
B
3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon prepared mustard and 1/8 teaspoon each salt and pepper 1/3 cup reduced-fat Miracle Whip, 1/3 cup reduced-fat sour cream, 1 tablespoon fat-free milk, 1 teaspoon each sugar and celery seed, 1/4 teaspoon salt and 1/8 teaspoon black pepper 2/3 cup jarred reduced-fat ranch dressing mixed with 2 tablespoons fat-free milk
C
1/3 cup chopped, pitted Kalamata olives 1/2 cup chopped green bell pepper 1/2 sweet onion, thinly sliced


Originally published in the July 2012 issue of Family Circle magazine.

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