The best sides for grilling when you’re camping are easy, cheap to make, and “extra” special. Definitely not the standard sides your fellow campers expect.
Each side dish recipe below is super simple for RV cooking. They’re the perfect “extras” to go with any grilled meat, whether you’re making burgers, chicken breast, pork chops, or hot dogs.
I think you’ll find that these go-to side dishes are “extra” in all the ways you’ll love!
The Professional Caterer’s Baked Potato Salad
I procured this delightful potato salad recipe years ago from a friend who owned a catering company. It has all the delicious toppings you’d typically have on a baked potato, but with a little “extra.”
Every time I make this recipe, I get asked for the recipe! So you might want to have a print-out on hand, or just go ahead and link your friends to this website.
Baked Potato Salad
- 5 lbs red potatoes, skin-on, cut into bite-sized, like-sized chunks
- 16 oz Hidden Valley Ranch salad dressing
- 8 oz package grated cheddar cheese
- 16 oz package bacon, cooked and chopped
- 1 bunch of green onions, chopped
- Boil the cut potoates until cooked through (but not mushy), drained, and cooled.
- In a large bowl, mix all ingredients gently with a fork, careful not to mush the potatoes.
- Sprinkle that “extra” cheddar on top. Add a sprinkling of green onion to taste, and you’re done.
- Trust me, the name-brand salad dressing is worth it!
- Reserve a handful of grated cheese to sprinkle on top of the potato salad.
- Refrigerated pre-cooked bacon strips are fine, too. Just don’t substitute bacon bits.
Forget Potato Chips! Go for “Extra” Yum with Home-made Salsa
Flavorful fresh ingredients give this dish over-the-top flavor without all the fuss. Serve this up with a bag of tortilla chips and you’re set!
Corn ‘n’ Black Bean Salsa
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 8 plum tomatoes, seeded and chopped
- 1 medium red onion, chopped
- 3/4 cup minced fresh cilantro
- 4 jalapeno peppers, seeded and chopped
- 1/4 cup lime juice
- 1/2 tsp salt
- Tortilla chips
- In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Corn with a Kick at the Campsite
Prepare the butter in advance and you’ll have a flavorful side dish for grilling ready to go with your meat!
Easy Grilled Corn with Chipotle-Lime Butter
- 8 large ears sweet corn in husks
- 1/2 cup butter, softened
- 1-1/2 tsp grated lime zest
- 1 tsp minced fresh cilantro
- 1/2 tsp salt
- 1/2 tsp ground chipotle pepper
- Coarse sea salt, optional
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes.
- Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
A Grilled Veggie Everyone Loves
Make this with or without the red pepper flakes, depending on your taste. Either way, the combination of flavors will propel this recipe to the top!
Grilled Zucchini with Onions
- 6 small zucchini, halved lengthwise or cut in rounds
- 4 tsp olive oil, divided
- 2 green onions, thinly sliced
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp crushed red pepper flakes
- Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once.
- Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.
Fresh, Inexpensive, and Healthy!
This recipe was originally written for use with an oven, but since these are sides for grilling, go ahead and throw them on the grill! Wrap them in foil or lay them right on the grill for a smokier flavor. Either way, you’ll sprinkle them with your cheese and herbs, and they’re done!
Roasted Green Beans with Parmesan and Basil
- 3/4 – 1 pound fresh green beans (stem end snipped off), trimmed
- 1 tbsp extra virgin olive oil
- 3/4 tsp dried basil
- 1 tsp salt
- 1/4 tsp freshly cracked pepper (more or less to taste)
- 2 tbsp grated parmesan
- Dry green beans well and spread on non-stick aluminum foil or a cast iron grilling pan. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper, basil. Toss again to coat.
- Grill for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and serve.
Serve Up Impressive Sides when Grilling any Meat
I hope you’ve found these “extra” side dish recipes to be all that you need to add a little zing and zest to the grilled food you serve. Let me know what you think, and until then, keep on going the “extra” mile!