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5 On Friday – 5 Delicious Side Dishes For Fourth Of July

The Fourth of July is one of the best foodie holidays in America — aside from Thanksgiving, of course. Full of delicious BBQ, steaks, burgers & hot dogs, you name it, it’s probably featured in your Fourth of July feasts. But let’s not forget about the side dishes that support the main dishes. Side dishes are also a huge part of making your Four of July cookout a success, so that’s why this week’s 5 On Friday is about some unique & delicious sides to make for your party!

Simple but hearty, this is always a go to in the Determan household for cook out & grilling parties. This pasta salad is super easy to make, and you can even make it ahead of time to enhance the flavor.


  • 2 packages (12 ounces each) tricolor spiral pasta
  • 2 pints grape tomatoes
  • 1 large zucchini, halved and thinly sliced
  • 2 bell peppers, sliced into bite size cubes
  • 1 large yellow summer squash, quartered and thinly sliced
  • 5 thick slices of salami, cubed
  • 5 thick slices of pepperoni, cubed
  • 1 block (8 ounces) cheddar cheese, cubed
  • 1 block (8 ounces) Monterey Jack cheese, cubed
  • 2 packages feta cheese
  • 1 bottle (16 ounces) Italian salad dressing
  • 1 tablespoon minced fresh basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 can of sliced ripe olives, drained

Directions: Cook pasta according to the package directions. Rinse with cold water & drain well. In a large bowl, combine all the veggies, pasta, olives, cheese and meat. In a separate bowl, combine the Italian dressing, the Italian seasoning, pepper and minced basil and stir evenly. Pour over pasta salad and mix evenly. Cover and refrigerate for  8 hours or for overnight. Recipe adapted from here.

Now what would a summer party be without a tasty potato salad? Try this loaded potato salad for a real conversation starter — people will be begging you for the recipe.

  • 1 ½ lbs. Red Potatoes, cut into ¾” chunks – peel ½ of the potatoes, leave skin on other ½
  • 1 oz. Hidden Valley Ranch Dip Mix packet
  • 1 cup of Greek Yogurt
  •  ½ teaspoon Garlic, minced
  •  ½ teaspoon Ground Pepper
  • 1 tsp. Dijon Mustard
  • ¾ cup  Shredded Cheddar Cheese
  • 5 slices Bacon, cooked and chopped
  • 2 Tablespoons minced chives

Directions: Put the potatoes in a medium pot, with an inch of water covering them. Bring them to a boil over high heat, and reduce to medium, allowing to simmer for 10 minutes or until the potatoes are fork-tender. Drain the potatoes and put on a line baking sheet. Immediately sprinkle with a packet of ranch dip & fold until the dip mix is distributed evenly. Place baking sheet into the fridge until cool. While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese. Then, in a large bowl, whisk together Greek yogurt, pepper, garlic and mustard. When the potatoes are cool, pour them into a the large bowl of sour cream mixture. Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad. Serve & enjoy! Recipe adapted from here.

My all-time favorite and super easy side dish is this buffalo-infused corn on the cob. If you love corn on the cob & buffalo sauce, then this recipe is perfect for you!


  • ½ stick unsalted butter
  • 1 tablespoon of minced garlic
  • 1 cup of your favorite hot sauce  — mine is Frank’s Red Hot
  • ½ tablespoon lime juice
  • salt & pepper to taste

Directions: In a small sauce pan, cook the minced garlic and and butter until the garlic browns. Add salt and pepper to your liking. Add your hot sauce and stir until the butter and hot sauce are mixed evenly. Add your lime juice and remove from heat after stirring & mixing together. Slather your peeled and washed corn cobs with the mixture. Then wrap each individual corn cob in tin foil, entrapping the delicious sauce. Grill like your normal corn on the cob, then serve up happiness.

Now tell me who doesn’t enjoy a good broccoli raisin salad? Well, probably some picky eaters, but they don’t really count in this situation. Here’s one of the easiest recipes that is tasty on your taste buds


  • 2 cups light mayonnaise OR Greek yogurt
  • 1/4 cup sugar
  • 2 tablespoons apple cider vinegar
  • 1 large Vidalia onion, grated or finely chopped
  • 2 cups raisins
  • 3 bunches broccoli, cut into florets
  • 1/2 cup chopped cooked bacon
  • 1/2 cup sunflowers seeds

Directions: Combine mayonnaise or Greek yogurt, sugar, apple cider vinegar, grated onion, and raisins in the small bowl. Toss with the broccoli and bacon in the large bowl until all the broccoli is coated. Marinate overnight in the refrigerator. Sprinkle on the sunflower seeds when ready to serve. Recipe from Andrea’s Recipes.

Okay, now before you dismiss this salad based of the main ingredients, I highly suggest you try it before you knock it. Seriously, it’s a really good and a healthy option. Plus, it has the red, white and blue color scheme.


  • 2 cups diced watermelon (about the size of dice)
  • 1 cup of blueberries, fresh preferred
  • 2 tablespoon of crumbled feta cheese
  • 1 tablespoon of fresh lime juice
  • A dash of sea salt
  • 2 teaspoon of chopped fresh mint
  • 2 teaspoons of honey or agave nectar

Directions: In a glass bowl, layer the watermelon, blueberries and feta, in that order.  Just before serving add the rest of the ingredients and toss very gently again. Serve.  Note:  If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat. Recipe from We Laugh, We Cry, We Cook.

What’s your favorite Fourth of July side dish? Comment below and let me know!

-Amy Determan, CBS Radio St. Louis



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