Personally, I like Jello poke cake best during the summer, as the cake gets refrigerated while the Jello sets so the cake is typically served cold. This is also a great cake recipe to turn into an easy flag cake if you need something for a 4th of July or Juneteenth celebration.
Related: If you love this poke cake, then you may also love Jello Salad, Ambrosia Salad, or Red Velvet Cake.
Ingredients
- White cake mix
- Jello mix
- Cool Whip
While these are the three main ingredients you will need, keep in mind the cake mix and Jello mix will require other ingredients. This may vary based on your cake mix brand, but this may include water, oil, eggs, or milk.
If you plan to turn your Jello poke cake into an easy flag cake, you will also need fresh strawberries and blueberries.
Directions
Prepare the cake mix according to the box directions to create a 9×13 cake. Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes.
While the cake is cooling, prepare the Jello mixture. In a heatproof bowl, dissolve the flavored gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1/2 cup of cold water to the gelatin mixture and stir well.
Use a fork to poke holes all over the cooled cake. Then, use a spoon or pastry brush to spoon the Jello mixture on top of the cake so it seeps into the holes.
Refrigerate the cake for 3-4 hours, so the Jello has time to set. Then, top the cake with Cool Whip and serve!
Easy Flag Cake
If you want to turn your Jello Poke cake into a an easy flag cake, simply use both red and blue Jello mixes and distribute them over the cake, like an American flag. You won’t use all of the blue Jello mix, so feel free to simply mix up half instead of the entire box.
Once the cake has set and the Cool Whip has been added, top with lines of fresh blueberries and sliced strawberries like an American flag.
Tips & Variations
- You can use any cake mix flavor. Some flavors will go better with certain Jello flavors than others. But any cake mix can become a poke cake. You can also bake a cake from scratch or use a pre-made (not frosted) cake from a bakery.
- Use any flavor of Jello you like! I think lemon or lime would be really fun for summer, too.
- You can use other frosting beyond Cool Whip (whipped topping) like cream cheese frosting or buttercream.
- Fresh fruit is optional as a topping, but I think it makes this Jello poke cake recipe feel more festive and finished.
Making a Jello poke cake is a delightful way to elevate a simple cake into a visually stunning and delicious dessert. With its vibrant colors and fruity flavors, it’s bound to be a hit at any gathering.
The best part is you can customize it to your liking by choosing different flavors of cake and Jello. Happy baking!
Jello Poke Cake
Equipment
- 1 oven
Ingredients
- 1 box white cake mix
- 3 ounces box Jello mix
- 8 ounces whipped topping Cool Whip
Instructions
- Prepare the cake mix according to the box directions to create a 9×13 cake. Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes.
- While the cake is cooling, prepare the Jello mixture. In a heatproof bowl, dissolve the flavored gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved.
- Add ½ cup of cold water to the gelatin mixture and stir well.
- Use a fork to poke holes all over the cooled cake.
- Then, use a spoon or pastry brush to spoon the Jello mixture on top of the cake so it seeps into the holes.
- Refrigerate the cake for 3-4 hours, so the Jello has time to set.
- Then top the cake with Cool Whip and fresh berries if using and serve!
Notes
- While these are the three main ingredients you will need, keep in mind the cake mix and Jello mix will require other ingredients. This may vary based on your cake mix brand, but this may include water, oil, eggs, or milk.
- If you plan to turn your Jello poke cake into an easy flag cake, you will also need fresh strawberries and blueberries.
- Jello poke cake can be stored covered in the refrigerator for 2-3 days after making.
Nutrition
We’ve included over 50 easy BBQ side dishes in this roundup, plus ideas for summer desserts and refreshing cocktails (or drinks like Sweet Tea) to enjoy with your outdoor meal.
Related: 40+ Easy Picnic Food Ideas, 15+ Easy No-Bake Desserts, and 40 Fun Cocktails to Make At Home.
These recipes are perfect for a BBQ and any outdoor gathering like a picnic. We’ve included a mix of popular and unique recipes, like:
Simple Macaroni Salad
What’s not to love about macaroni salad? Everyone has their own way of making it, but this macaroni salad recipe is pretty classic with the addition of extra vegetables and chopped hard boiled eggs.
Easy Baked Beans
If you’re looking for an easy, made-from-scratch recipe for baked beans, look no further. This baked beans recipe is saucy, delicious, and super simple. Serve with hot dogs, hamburgers, or BBQ sandwiches.
Favorite Broccoli Slaw
This broccoli slaw recipe is simple, creamy, and crunchy. It’s super easy to put together because you can make it with pre-bagged slaw. It’s delicious on top of hot dogs and BBQ sandwiches.
Best Fruit Salad
Fruit salad is a barbecue staple, and this recipe is truly the best. It’s made with a honey citrus dressing that makes it sweet, slightly tart, and extra delicious. We love adding a variety of fruit to this dish.
Roasted Asparagus
Roast some fresh asparagus in the oven for a bright and flavorful side dish. This recipe makes asparagus that’s crunchy (never mushy) and delicious. Squeeze a generous amount of lemon juice on top before serving.
Homemade Chex Mix
Homemade Chex mix is 100% more delicious than any store-bought snack mix. This Chex mix recipe can be customized to your liking, and you can even add candy to it for a sweet and salty combination.
Corn Dip
This corn dip is a cold, creamy dip made with just five ingredients. This dip recipe is sometimes called “crack corn dip” and it reminds us of Rotel cheese dip because it’s so addictive and delicious!
Air Fryer Baked Potatoes
Baked potatoes are a must-have at any BBQ, and you don’t even have to turn on your oven to make these. Air fryer baked potatoes have a crispy skin and bake evenly—just like the do in the oven.
Creamy Kale, Brussels and Cranberry Salad
Looking for a great salad to serve? This recipe has crunchy kale, Brussels sprouts, sliced almonds, and a bright burst of flavor from fresh cranberries. Make your own salad dressing to go with it for the perfect salad.
Baked Macaroni and Cheese
What’s not to love about baked mac and cheese? This is a super easy recipe that’s made without eggs or evaporated milk. An easy, classic recipe! This baked macaroni is a crowd-favorite and a perfect side dish.
Chicken Salad with Grapes
This easy chicken salad recipe made with grapes is creamy, crunchy, and tasty. It’s perfect on its own with a side of crackers or cucumber slices, but it also makes great chicken salad sandwiches for a BBQ.
Strawberry Caprese Salad
There’s nothing better than a fresh caprese salad in the summertime. This recipe includes strawberries, tomatoes, and a homemade pesto sauce. It’s so good. Be sure to add the balsamic—it really ties everything together.
Homemade French Onion Dip
Homemade French onion dip is creamy, decadent, and the perfect blend of savory with a little sweet. Serve this French onion dip alongside fresh cut vegetables, crackers, or chips and dig in!
Bread and Butter Pickles
Bread and butter pickles can be added to burgers and sandwiches or served as an appetizer on a cheese platter. There’s so many ways to enjoy these pickles! To make them, simply put the ingredients in a mason jar and pop it in the refrigerator.
Deviled Eggs (3 Ways)
Deviled eggs are one of the first side dishes we think of for a summer BBQ. This recipe for deviled eggs includes a classic version and two additional ideas using ingredients like feta, dill, turmeric, and ginger.
Crispy Air Fried Brussels Sprouts
Brussels sprouts are anything but boring; especially this air fried version. This delicious vegetable side dish is crispy, flavorful, and only has 4 ingredients. Love Brussels sprouts? Try our recipe for roasted Brussels sprouts, too.
Black Bean Hummus
If you like black beans, you will love this hummus recipe. The addition of black beans makes this dip extra hearty, and you can kick up the heat by adding cayenne or red pepper flakes. Serve with sliced veggies or chips.
Green Bean Casserole
This classic green bean casserole recipe is made with pepper jack cheese for added creaminess and spice. This is a wonderful side dish that can be enjoyed alongside beef, pork chops, or chicken.
Cornbread With Bacon Glaze
Mmm.. cornbread. Top it with melted butter or a bacon glaze like we did in this recipe. It’s also perfect for soaking up extra barbecue sauce. Either way, cornbread should be part of your spread!
10-Minute BBQ Sauce
Speaking of BBQ sauce, this recipe is for a thick and finger-licking-delicious sauce that you can whip up in about 10 minutes (or less). It’s so much better than store bought barbecue sauce.
Classic Potato Salad
Potato salad is one of the most popular BBQ sides, and this recipe is comforting and creamy. This classic potato salad is the perfect blend of soft potatoes and hard boiled eggs with crunchy bell peppers and onion.
Buffalo Chicken Dip
If you’re in need of a crowd-pleasing baked dip recipe for your BBQ, look no further than our buffalo chicken dip. It’s made with only 5 ingredients and similar to chicken wings (in the form of dip!).
Pigs in a Blanket
Pigs in a blanket are a great bite-sized side dish for a BBQ. And, they are super easy to prepare with only two ingredients. You can even make some homemade dipping sauces for them if you’re feeling fancy.
Duchess Sweet Potato Casserole
This duchess sweet potato casserole is equally pretty and mouthwatering. It’s rich, creamy, and a little savory with the addition of bacon. This would be an amazing side dish to serve with steak or chicken.
Quinoa, Kale, and Grapefruit Salad
This summery kale salad combines red quinoa, kale, and fresh grapefruit, and topped with a bright and simple dijon dressing. It’s a filling and healthy salad option made with fresh ingredients.
Egg Salad (4 Ways)
This is our classic egg salad recipe along with 3 variation ideas using ingredients like turmeric, ginger, feta, rosemary, and thyme. Serve any of these egg salad recipes with your favorite bread or enjoy it on its own.
Simple Cucumber Salad
Our cucumber salad is similar to a quick pickled salad since vinegar is one of the main ingredients in the dressing. This recipe is bright, crunchy, and a great salad or side dish idea for a BBQ.
Air Fryer Sweet Potato
Baked sweet potatoes in an air fryer is one of the easiest vegetable side dishes you can make for a BBQ.. You could even make a combination of baked potatoes and sweet potatoes for your spread. Don’t forget all the fixings!
Creamy Pasta Salad
Pasta salad is the warm weather version of mac and cheese—the best comfort food! This recipe is full of vegetables and perfect for summer. And, it’s even better if you make it the night before and refrigerate it.
Rotel Cheese Dip
Rotel cheese dip is a classic and easy hot dip that can be made quickly in a crockpot (with only 2 ingredients!). This is an addictive dip recipe that everyone will love. Serve with veggies and chips.
Thai-Inspired Barley Salad
This Thai barley salad is both filling and delicious, and it has some unexpected flavors (like fresh mango) that you will love. This salad recipe makes a big batch, so it’s perfect for a barbecue.
Baked Sweet Potato Fries
These are the best baked sweet potato fries. The have the right amount of seasoning and crispiness, and they can be thrown in the oven while you’re preparing other things. Love sweet potatoes? Try our recipe for roasted sweet potatoes, too.
Creamy Black Bean Dip
An irresistible creamy black bean dip made with black beans, cream cheese, and salsa. This is one of those dips that you won’t be able to stop eating because it’s so good! Serve chilled with lots of chips.
Tahini Chopped Salad
An amazing chopped salad recipe made with crunchy edamame, peppers, and cashews. The best part is the Tahini dressing—it’s very similar to the peanut sauce that we dip fresh spring rolls in. So good!
Deli-Style Tuna Salad
A simple, but truly delicious deli-style tuna salad recipe that is flavorful with the right amount of crunch. We love this eating this tuna salad as a dip with cucumbers and crackers or by itself on a sandwich.
Taco Dip
A classic recipe for taco dip made with cream cheese, sour cream, and taco seasoning. Top this cold dip with your favorite taco toppings like shredded lettuce, cheese, tomatoes, and olives and serve with chips.
Air Fryer Cauliflower
Similar to air fryer Brussels sprouts, this cauliflower can be easily made in air fryer and it turns out delicious every time. We like to put some grated Parmesan cheese on top before serving this dish. Love cauliflower? Try our recipe for roasted cauliflower, too.
Easy Corn Casserole
This savory and cheesy corn casserole is a comforting side dish that’s perfect for any summer gathering. Plus, this casserole couldn’t be easier to make—just put everything in the dish and bake!
3 Easy Pasta Salad Dressings
If pasta salad is going to be part of your BBQ spread, we have 3 homemade salad dressing recipes to choose: balsamic, Italian, and a creamy option. These dressings will elevate any pasta dish.
Spicy Avocado Hummus
We love a good hummus recipe, and this one is perfect for a BBQ. This avocado hummus is made with creamy avocado, red pepper, and jalapeños. Serve it with veggies or pita chips for a tasty side dish.
Easy Jalapeño Popper Dip
This jalapeño popper dip is one of our favorite hot dips for any occasion. Everybody loves it and it’s incredibly easy to make! Serve this savory dip with chips, pretzel bites, or bread and watch it disappear.
Air Fried French Fries
You only need a small amount of oil to get crispy, made-to-perfection french fries in an air fryer. We like to coat and season the fries before they are air fried (so good!), and they only take 15-20 minutes to make.
Classic Pea Salad with Bacon
This delicious, classic pea salad with bacon is a wonderful side dish. It’s a creamy mix of peas, mayo, and cheese, and it goes great with hot dogs and watermelon. A very nostalgic recipe to enjoy at a BBQ.
Creamy Garlic Mac & Cheese
This creamy garlic macaroni and cheese can be made a in a crockpot. That’s right!
Delicious, homemade mac and cheese without all the work. Plus, macaroni and cheese goes with basically everything!
Baked Chili Cheese Chips
These chili cheese chips are a lighter version of Fritos with all ingredients you can pronounce (but still dangerously good). Fill a bowl with this homemade bite-sized snack at your next barbecue.
Easy Broccoli Salad
This broccoli salad only has three ingredients plus a creamy dressing. Don’t let that fool you, though—it’s full of flavor and can be customized with all kinds of ingredients. It’s a great side dish for an outdoor gathering.
Beet-Dyed Deviled Eggs
Everything you love about deviled eggs with a fun and colorful twist. These hardboiled eggs are dyed with beet juice, but it doesn’t affect the taste at all! Surprise your guests with these at your next BBQ.
Easy Desserts For a BBQ:
- Potato Chip Cookies
- Jello Salad or Ambrosia Salad
- 30+ No-Bake Desserts
- Homemade Brownies
- Fruit Pizza
- Cookie Dough Dip
Easy Cocktails for a BBQ:
- Mojitos by the Pitcher
- Homemade Margarita Mix
- Pink Lemonade Jello Shots
- Frozen Sweet and Salty Dog
- Watermelon Margarita
- Pineapple Citrus Punch
Looking for More BBQ Recipes?
]]>Recently, a friend of mine had a baby and this simple macaroni salad recipe was part of the meal I took to her. I made BBQ baked chicken, this macaroni salad, and chocolate no-bake cookies. It was a very summer-in-southern-Missouri meal.
Related: Classic Pea Salad with Bacon, Ambrosia Salad, and 40+ Easy Picnic Food Ideas.
Ingredients
- Macaroni noodles
- Broccoli
- Red bell pepper
- Red onion
- Hard boiled eggs
- Mayo
- Sour cream
- Red wine vinegar
- Granulated white sugar
- Dijon mustard
- Milk
- Salt and pepper
Directions
Boil the noodles according the package directions. Strain and allow to cool.
Finely chop the broccoli, bell pepper and onion. Chop up the hard boiled eggs.
In a medium sized mixing bowl, add the mayo, sour cream, vinegar, sugar, mustard, and milk. Stir to combine.
In a large mixing bowl, combine the cooled pasta, chopped vegetables and eggs. Drizzle the dressing over everything and toss to coat. Season generously with salt and pepper. Taste and add more salt and pepper as needed.
Tips & Substitutions
- You can use other shaped pasta in place of the macaroni if you like. Things like bow tie or penne will work well. Avoid long pastas like spaghetti or angel hair.
- You can swap the red wine vinegar for apple cider vinegar.
- This macaroni salad is best the day it’s made. It’s meant to be served cold. If you need to make this ahead, I would wait until you plan to serve it to toss everything in the dressing. The dressing tends to absorb over time, so the leftovers will be less and less creamy if you save this for multiple days in the refrigerator.
More Homemade Salads & Sides
- 7 layer salad
- Creamy pasta salad
- Watergate salad
- Broccoli salad
- Cucumber salad
- Potato salad
- Best fruit salad
As the name suggests, this is truly a very simple macaroni salad recipe. Everyone has their way of making it and this is mine. It’s pretty classic but maybe with a few more vegetables added than the average one.
Simple Macaroni Salad
Ingredients
- 1 pound macaroni noodles cooked
- 5 ounces broccoli chopped
- 1 red bell pepper finely chopped
- 2 tablespoons red onion chopped
- 2 hard boiled eggs roughly chopped
- ⅔ cup mayo
- ½ cup sour cream
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon dijon mustard
- 2 tablespoon milk
- salt and pepper to taste
Instructions
- Boil the noodles according to the package directions. Strain and allow to cool.
- Finely chop the broccoli, bell pepper and onion. Chop up the hard boiled eggs.
- In a medium sized mixing bowl, add the mayo, sour cream, vinegar, sugar, mustard, and milk. Stir to combine.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables and eggs.
- Drizzle the dressing over everything and toss to coat.
- Season generously with salt and pepper. Taste and add more salt and pepper as needed.
Notes
Nutrition
This is a cold, creamy dip made with just five ingredients. It’s perfect for a picnic, boat day, or really any party spread.
This dip feels very Midwest to me, although I am not sure of the actual origin. Sometimes I have heard versions of this dip called “crack corn dip” and it reminds me of Rotel cheese dip in that it’s something I would probably find at a family get-together growing up.
Related: Find more amazing dip recipes in Snacks + Appetizers archive, 40+ Easy Picnic Food Ideas, and 50+ Easy BBQ Side Dishes and Pinwheel Sandwiches.
Ingredients
- Canned Corn – Southwest or MexiCorn preferred
- Mayo
- Sour Cream
- Green Onions
- Pepper Jack Cheese
You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.
How to Make Corn Dip
Drain the corn from the can juices. Finely chop up the green onion. Shred the pepper jack cheese (if it’s not already).
In a large mixing bowl, stir tougher the corn, mayo, sour cream, green onion, and cheese. Taste and add any spices or seasoning you feel it needs. I tend to add a little garlic powder, cayenne, salt, and pepper usually.
Serve cold with tortilla chips or sliced vegetables like bell peppers.
Tips & Variations
- If you can’t find Southwest corn or Mexicorn, you can use any canned corn and add a few finely diced red bell peppers for a little more crunch and color.
- You can substitute Greek yogurt for sour cream if you want a lighter version of this dip.
- If you really want to bump up the flavors, try mixing in a packet (or half a packet) of taco or fajita seasoning. Or add a little chopped cilantro.
More Dips Recipes
If you like this corn dip, then you’ll probably love:
- Shrimp Dip
- Smoked Salmon Dip
- Oreo Dip
- Cookie Dough Dip
- Fruit Dip
- Creamy Chicken Dip
- Taco Dip
- Jalapeno Popper Dip
Corn Dip
Ingredients
- 2 cans Southwest corn
- ½ cup green onions
- ¾ cup mayo
- ¾ cup sour cream
- 16 ounces pepper jack cheese
Instructions
- Drain the corn from the can juices.
- Finely chop up the green onion.
- Shred the pepper jack cheese (if it’s not already).
- In a large mixing bowl, stir together the corn, mayo, sour cream, green onion, and cheese.
- Taste and add any spices or seasoning you feel it needs.
- Serve cold with tortilla chips or sliced vegetables like bell peppers.
Notes
- You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.
- Leftover corn dip can be stored covered in the refrigerator for at least 5 days.
Nutrition
They look fancy, but are truly very easy to make.
I absolutely love this classic deviled egg recipe, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hard boiled eggs you need to use up.
Related: Looking for more appetizers? Check out 30 Easy Finger Foods for a Party, Tom Collins Recipe, 40+ Easy Picnic Food Ideas, and 50+ Easy BBQ Side Dishes.
Classic Deviled Egg Ingredients:
- Hard boiled eggs
- Mayo
- Dijon mustard
- Vinegar
- Paprika
- Salt and pepper
How Long to Boil Eggs:
To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged. Bring this to a boil. Then turn off the heat and cover the pot for 12 minutes. Afterwards, drain the water.
Once the eggs are cool enough to touch, peel the shells off.
You can also hard boil eggs in the oven.
Directions:
Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
In the mixing bowl, add the mayo, dijon, and vinegar. Mix well to combine. I sometimes use an immersion blender or small food processor to puree until smooth. Taste and add a little salt and pepper as needed.
Pipe the yolk mixture back into the egg white halves. You can also simply spoon it into the halves, but I like the look of the piping. Sprinkle paprika over the tops.
Variations:
Swap the dijon for yellow mustard and add a little turmeric and ginger for a flavorful and spicy deviled egg variation.
Add feta cheese and dill for a Greek-inspired deviled egg option.
Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma
Deviled Eggs Recipes
Equipment
- immersion blender or food processor
Ingredients
Classic:
- 6 eggs hard boiled
- ¼ cup mayo
- 1 teaspoon dijon mustard
- 1 teaspoon vinegar white
- salt and pepper
- paprika for the tops
Golden:
- 6 eggs hard boiled
- ¼ cup mayo
- 1 teaspoon yellow mustard
- 1 teaspoon vinegar white
- ½ teaspoon turmeric
- ¼ teaspoon ginger
- black pepper for the tops
Greek:
- 6 eggs hard boiled
- 2 tablespoons mayo
- 2 teaspoons olive oil
- 1 teaspoon vinegar white
- 1 ounce feta crumbled
- 1 tablespoon dill chopped
Instructions
- To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
- Bring this to a boil.
- Then, turn off the heat and cover the pot for 12 minutes.
- Afterwards, drain the water.
- Once the eggs are cool enough to touch, peel the shells off.
- Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
- In the mixing bowl, add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
- Taste and add a little salt and pepper as needed.
- Pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the tops, if using.
Notes
- I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
- You can also simply spoon the yolk mixture into the halves, but I like the look of the piping.
Potato salad is a creamy and a very comforting dish. I love it alongside any kind of picnic or outdoor BBQ main dish.
For me, classic potato salad has to be that perfect blend of soft potatoes and hard boiled eggs alongside a good amount of crunch from bell peppers and onion.
More picnic recipes: 7 Layer Salad, Deviled Eggs, Broccoli Salad, Classic Pea Salad with Bacon, Ambrosia Salad, Tuna Salad, Macaroni Salad, Pigs in a Blanket, Creamy Pasta Salad, Watergate Salad.
Classic Potato Salad Ingredients:
- Russet Potatoes
- Hard-Boiled Eggs
- Red Onion
- Red Bell Pepper
- Chives
- Mayo
- Dijon Mustard
- Rice Vinegar
- Sweet Pickle Relish
- Salt and Pepper
Do you Cube the Potatoes Before Boiling Them?
Yes, I peel and cube the the potatoes before boiling them. Make sure they are soft enough to eat, but not so soft they become mashed potatoes all on their own.
I peel the potatoes because this is how I remember potato salad from my childhood, so it’s how I prefer it. But you could absolutely leave the peels on and just scrub the potatoes well and cube before boiling.
Do You Put Eggs in Classic Potato Salad?
Yes, you can hard boil your own eggs on the stove, in the oven, or you can buy them. Once the potatoes are cooked, the eggs are hard boiled, and the vegetables chopped, you’re ready to combine everything and give it all a good stir. That’s it!
Can you Make Potato Salad Ahead of Time?
You can make potato salad the night before you plan to serve it, but if you do, stir in the chopped chives until you’re ready to serve. The flavor will become more powerful the longer the dish is combined.
Leftover potato salad can be covered and refrigerated for at least a few days. Thanks for letting me share this easy classic potato salad with you! xo. Emma
Looking for More BBQ Side Dishes?
- 50+ Easy BBQ Side Dishes
- Simple Macaroni Salad
- Deviled Eggs 3 Ways
- Rotel Cheese Dip
- 3 Easy Pasta Salad Dressings
Classic Potato Salad
Ingredients
- 2 pounds russet potatoes 3-4 large potatoes
- ¼ cup red onion chopped
- 1 red bell pepper
- 2 tablespoons chives chopped
- 3-4 hard boiled eggs
- 1 tablespoon rice vinegar
- ¾ cup mayo
- 1 tablespoon mustard dijon
- 2 tablespoons sweet pickle relish
- salt and pepper
Instructions
- Peel and cube the potaotes. Boil in water until soft enough to easily cut with the side of a fork, 8-10 minutes. Drain and allow to cool.
- Hard boil the eggs unless using store-bought (already hard boiled) eggs. Allow to cool.
- Finely chop the red onion, red bell pepper, hard boiled eggs, and chives.
- In a large bowl, combine the potatoes, red onion, bell pepper, hard boiled eggs, and chives. Add the vinegar, mayo, mustard, and sweet relish. Stir until everything is well combined. Add salt and pepper to taste.
Notes
Nutrition
We’ve filled fruit with jello and alcohol before (pink lemonade jello shots, orange creamsicle jello shots, and mojito jello shots) but when I saw you could fill a watermelon and cut it up into slices, well, I had to try it!
Related: Jello Shot Recipe Guide, Watermelon Margarita, 40+ Picnic Food Ideas, and 50+ BBQ Side Dishes.
half of 1 medium watermelon
2 boxes of watermelon jello or red colored jello (3-ounce boxes)
1 box of unflavored gelatin (4 envelopes total)
2 cups of water
2 cups of vodka
Place the hollowed out watermelon on a cookie sheet with paper towels folded/stuffed on either side to keep it from tipping over.
Pour the liquid into the halved watermelon (fill to the top!) and place in the fridge for 3-4 hours until the jello is set. The hardest part of this recipe is carrying the tray to the fridge without spilling it!
Just use the knife to even out any rind that sticks up higher than your slices, and you’re ready to serve your shots!
There is more unflavored gelatin in this recipe than usual to ensure the slices keep their shape, but if you feel like you can “taste” the unflavored gelatin, you can reduce the amount a little without losing the desired stiffness.
How popular would you be if you brought these to your next summer picnic? This treat will most certainly make you the queen of the next block party, so grab yourself a watermelon and start scooping! xo. Laura
Watermelon Slice Jello Shots
Ingredients
- ½ medium watermelon
- 2 boxes of watermelon jello or red colored jello 3-ounce boxes
- 1 box unflavored gelatin 4 envelopes
- 2 cups of water
- 2 cups of vodka
Instructions
- Use a large spoon or ice cream scoop to scoop out the inside of the watermelon and set aside (to later eat, of course!). You want to scoop out most of the red flesh but still leave about 1/2" of the red part above the white rind. Place the hollowed out watermelon on a cookie sheet with paper towels folded/stuffed on either side to keep it from tipping over.
- Mix your two boxes of jello with the 4 packets of unflavored gelatin. Add in 2 cups of boiling water and stir until dissolved. Once dissolved, add in two cups of vodka and stir to combine. Pour the liquid into the halved watermelon (fill to the top!) and place into the fridge for 3-4 hours until the jello is set.
- Once the jello is set, use a large knife to cut the slices like you normally would. The jello fills into the watermelon some so the top level shrinks a bit. Just use the knife to even out any rind that sticks up higher than your slices, and you're ready to serve your shots!
Nutrition
This patriotic wreath is quick to make, doesn’t cost a lot, and just about anyone can do it because it’s really easy!
Looking for more Fourth of July ideas? Check out …
- Bomb Pop Shots
- Snow Cone Cupcakes!
- How to Host the Best 4th of July BBQ
- Watermelon Slice Jello Shots
- Deviled Eggs 3 Ways
What is a ribbon wreath?
A ribbon wreath is a fast and easy way to make a wreath since you are just cutting strips of ribbon and simply tying them onto a wreath frame.
You can customize it with whatever colors you like to reflect holidays and seasons, and you can add custom accents to glue onto the wreath as well.
Supplies:
- wreath frame
- red, white, and blue acrylic paint and paintbrush
- 1.5″ wide red, white, and blue ribbon (can be any width but wider will make the job easier and faster)
- scissors
- wooden star cutouts
- hot glue gun
- twine or wire for hanging loop
Step 1: Paint your wreath. Divide your wreath into three even sections (you can just eyeball it) and paint them red, white, and blue so that you won’t see any gaps between the ribbons once you start to tie those.
If your wreath frame is white, you won’t need to paint the white, and you’ll probably need two coats to get a more opaque coverage.
Step 2: Tie your first round of ribbons. Cut your red ribbons into 14″ long strips and tie around your wreath frame tying them into a knot on the outer edge of the wreath. Repeat until you have ribbon tied all the way down your red section.
My ribbon spools were 21′ long and I used just a tiny bit more than one roll per color, so if you want to keep it to one roll each, cut them a little shorter or space them out a little further.
Step 3: Fill in between each ribbon with another ribbon. Now that you have your first round tied, cut and tie a second round of red ribbons between each ribbon so that it fills the section and makes it look more full.
Step 4: Repeat with your blue and white ribbons. Cut more 14″ ribbons with your white and blue colors and repeat the process of tying one row just touching each other and then another row in between what you’ve done to fill in the gaps.
Note: You’ll see that grosgrain ribbon tends to fray a bit on the edges once cut, so if that bothers you, you can run some Fray Check over the end, or cut the ribbons at an angle to minimize fray, or use a ribbon that doesn’t fray as easily, like a velvet option.
Step 5: Add your white stars! Paint your wooden star accents white and hot glue them onto the red and blue parts of your ribbon wreath.
Step 6: Add a hanging loop. Use some twine or wire to thread through the back of the middle ribbon in the blue section and tie a loop so that you have something to hang your wreath from.
Now your Fourth of July wreath is ready to hang!
How cute is that?! This is the perfect kind of craft to do while you watch TV (if you like to do that, check out 15 Crafts You Can Do While Watching TV) or sit outside on a nice afternoon.
Ribbon wreaths are a quick and easy way to make a holiday wreath and you can store them easily in a bin with all your other holiday decorations. xo. Laura
Love a good wreath DIY? Check out …
- DIY Pipe Cleaner Wreath
- Modern Hoop Wreath DIY
- Easy Oversized Christmas Wreath DIY (With Pool Noodles!)
- Easy Wreath DIYs (For Any Season)
Make Your Own Easy Fourth of July Ribbon Wreath
Equipment
- hot glue gun
- small paintbrush
- -scissors
Ingredients
- wreath frame
- red, white, and blue acrylic paint
- red, white, and blue 1.5" ribbon I used grosgrain
- wooden star cutout
- twine or wire for loop
Instructions
- Step one: Paint your wreath. Divide your wreath into three even sections (you can just eyeball it) and paint them red, white, and blue so that you won’t see any gaps between the ribbons once you start to tie those. If your wreath frame is white you won’t need to paint the white, and you’ll probably need two coats to get a more opaque coverage.
- Step 2: Tie your first round of ribbons. Cut your red ribbons into 14″ long strips and tie around your wreath frame tying them into a knot on the outer edge of the wreath. Repeat until you have ribbon tied all the way down your red section. My ribbon spools were 21′ long and I used just a tiny bit more than one roll per color, so if you want to keep it to one roll each, cut them a little shorter or space them out a little further.
- Step 3: Fill in between each ribbon with another ribbon. Now that you have your first round tied, cut and tie a second round of red ribbons between each ribbon so that it fills the section and make it look more full.
- Step 4: Repeat with your blue and white ribbons. Cut more 14″ ribbons with your white and blue colors and repeat the process of tying one row just touching each other and then another row in between what you’ve done to fill in the gaps.Note: You’ll see that grosgrain ribbon tends to fray a bit on the edges once cut, so if that bothers you, you can run some Fray Check over the ends or use a ribbon that doesn’t fray as easily like a velvet option.
- Step 5: Add your white stars! Paint your wooden star accents white and hot glue them onto the red and blue parts of your ribbon wreath.
- Step 6: Add a hanging loop. Use some twine or wire to thread through the back of the middle ribbon in the blue section and tie a loop so that you have something to hang your wreath from.Now your Fourth of July wreath is ready to hang!
I’ve made this dip recipe on a few different occasions, and I’m happy to share my favorite version with you. I am a big fan of serving a baked dip at any party or holiday meal as an appetizer folks can graze on before the main course begins.
Related: 30 Easy Finger Foods for a Party and 50+ Easy BBQ Side Dishes
We served this at our work Friendsgiving this year. Our office wants to let you know that this was tied for favorite dish served. It’s a good one!
This would also be great to serve during a ball game (football or otherwise) or really any casual or semi-casual get together. It’s creamy, salty and just the right amount of spicy.
Ingredients
Cream cheese
Mayo
Pepper jack cheese
Canned jalapeno peppers
Canned green chilies
Parmesan cheese
Potato chips – crushed for the topping
How to make Jalapeño Popper Dip
In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.
Spoon the mix into a pie pan or an 8″ x 8″ square baking dish. Top with Parmesan cheese and the crushed potato chips.
I actually made this two days before my event. So I left the potato chips off (sealed in a Ziploc bag) until just before baking. I covered my baking dish with plastic wrap and just tucked it in the refrigerator until I was ready for it.
Bake at 350°F (177°C) for 30-35 minutes, until the edges begin to bubble a little.
More Party Dip Recipes:
- Homemade French Onion Dip
- Rotel Cheese Dip
- Buffalo Chicken Dip
- Easy Cream Cheese Fruit Dip (4 Ways!)
- Corn Dip
- Taco Dip
Jalapeño Popper Dip
Ingredients
- 2 8 ounce packages cream cheese softened
- 1 cup mayo
- 1½ cup pepper jack cheese shredded
- ⅓ cup canned jalapeno peppers diced
- ¼ cup green chilies
- ¼ cup Parmesan cheese grated
- 1 cup Kettle Brand Jalapeño potato chips crushed
Instructions
- In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.
- Spoon the mix into a pie pan or an 8″ x 8″ square baking dish. Top with Parmesan cheese and the crushed potato chips.
- Bake at 350°F for 30-35 minutes, until the edges begin to bubble a little.
- Serve warm alongside some kind of delicious bread. I served mine with pretzel bites, which are just store bought pretzels I cut up and warmed. Easy peasy, and so delicious.
But with the sweltering heat, I just couldn’t bring myself to bake in the oven. So what to do when you’re facing “cakelessness” or an even hotter house?! You make an icebox cake, my friend!
Related: 30+ Easy No-Bake Desserts, S’more Ice Cream Bombs, and Eclair Cake.
An icebox cake is made of layers of cookies or wafers, cream and other tasty fillings that go into the refrigerator (that’s the icebox part) and come out the next day as soft and moist as freshly baked cake layers.
I used graham crackers for my s’mores icebox cake and layered them with mascarpone whipped cream and silky chocolate ganache, then topped it all off with some toasted marshmallows.
The cream soaked into the graham crackers, making them soft and cakey, and let’s just say it’s really hard to go wrong with chocolate and mascarpone. Yum!
S’mores Icebox Cake, makes one loaf pan-sized cake
1 box of graham crackers
8 oz. container of mascarpone cheese
2 1/4 cups heavy cream
1/4 cup confectioners sugar
8 oz. chocolate, broken into pieces (I used a mix of milk and dark)
marshmallows, sliced in half
loaf pan
electric beaters
plastic wrap
kitchen torch (optional but highly recommended)
Prepare the mascarpone whipped cream by beating the mascarpone, 1 1/4 cup whipped cream and the confectioners sugar in a bowl just until stiff peaks form. It only takes a minute or two.
Prepare the ganache by heating the remaining cup of cream until it’s piping hot but not boiling, then pouring it over the chocolate in a heat-proof bowl. Let stand one minute, then stir until the chocolate is melted and smooth.
Now it’s time to build those layers! Line a loaf pan with plastic wrap, leaving enough excess on the sides that it can be folded over the top. Line the bottom with a single layer of graham crackers.
You can break up or crumble graham crackers to fill gaps in any of the graham cracker layers and it will all look consistent in the end.
Next, spread a layer of whipped cream. Make sure the graham crackers are completely covered. Beyond that, you can make the layers as thick or thin as you like!
Time for your first ganache layer! Spread it evenly to the corners of the pan. Repeat the layers until the pan is full, ending with a graham cracker layer.
That way when you invert the cake, it will be standing on a “cake” layer. Fold the plastic wrap over the top layer and refrigerate overnight.
When the cake is nice and chilled, it’s time to flip it. Fold back the plastic wrap, lay a plate across the cake then quickly invert it. Lift the pan away and remove the plastic wrap.
The plastic leaves creases in the cake that I don’t really like the look of, so I spooned leftover ganache over the top to hide them. A prettier cake and more chocolate? Yes, please.
Lastly, add the marshmallows and toast them, moving the torch quickly. Slice, serve and watch your cake vanish almost instantly.
This cake was a huge hit in my house and I have a feeling it’s one I’ll be making every summer from now on.
No-Bake S’mores Icebox Cake
Equipment
- electric beaters
- kitchen torch optional but highly recommended
Ingredients
- 1 box of graham crackers
- 8 oz. container of mascarpone cheese
- 2 ¼ cups heavy cream
- ¼ cup confectioners sugar
- 8 oz. chocolate broken into pieces (I used a mix of milk and dark)
- marshmallows sliced in half
- loaf pan
- plastic wrap
Instructions
- Prepare the mascarpone whipped cream by beating the mascarpone, 1 1/4 cup whipped cream and the confectioners sugar in a bowl just until stiff peaks form. It only takes a minute or two.
- Prepare the ganache by heating the remaining cup of cream until it’s piping hot but not boiling, then pouring it over the chocolate in a heat-proof bowl. Let stand one minute, then stir until the chocolate is melted and smooth.
- Now it’s time to build those layers! Line a loaf pan with plastic wrap, leaving enough excess on the sides that it can be folded over the top. Line the bottom with a single layer of graham crackers. You can break up or crumble graham crackers to fill gaps in any of the graham cracker layers and it will all look consistent in the end.
- Next, spread a layer of whipped cream. Make sure the graham crackers are completely covered. Beyond that, you can make the layers as thick or thin as you like!
- Time for your first ganache layer! Spread it evenly to the corners of the pan. Repeat the layers until the pan is full, ending with a graham cracker layer. That way when you invert the cake, it will be standing on a “cake” layer. Fold the plastic wrap over the top layer and refrigerate overnight.
- When the cake is nice and chilled, it’s time to flip it. Fold back the plastic wrap, lay a plate across the cake then quickly invert it. Lift the pan away and remove the plastic wrap.
- The plastic leaves creases in the cake that I don’t really like the look of, so I spooned leftover ganache over the top to hide them.
- Lastly, add the marshmallows and toast them, moving the torch quickly. Slice, serve and watch your cake vanish almost instantly.