There’s something undeniably comforting about the dishes our grandmothers used to serve—especially in the summer, when the backyard table was loaded with sunshine-soaked sides that somehow tasted like tradition and love. These weren’t just recipes pulled from cookbooks; they were inherited, tweaked, and perfected through years of Sunday suppers, church picnics, and family reunions. And while the world has moved on to quinoa salads and aioli-drizzled vegetables, there’s still something magical about the humble sides that defined summer in decades past.
Think creamy potato salad flecked with dill and sweet pickle relish. Or pan-fried corn so fresh it squeaks between your teeth, bubbling away in a cast-iron skillet slick with butter. There’s a richness to these dishes—emotional and culinary—that can’t be matched by trendier plates. They whisper of screened-in porches, ice-cold sweet tea, and the clang of metal lawn chairs. These recipes didn’t just fill bellies; they stitched families together over laughter, stories, and seconds.
Today, we’re bringing them back—not as relics of a bygone era, but as flavorful proof that great food never goes out of style. Whether you’re hosting a Fourth of July cookout, heading to a potluck, or simply craving a taste of the past, these 12 old-school summer sides deliver comfort and crowd-pleasing power in every bite.
So dust off your biggest mixing bowl, dig out that hand-me-down casserole dish, and get ready to stir up some nostalgia. These are the dishes that don’t need reinvention—they just need a spot on your table. Because when Grandma cooked, she didn’t just feed you. She nourished your soul. And these timeless summer sides? They’ll do exactly the same.
1. Classic Potato Salad
Nothing says “family reunion” quite like a big bowl of potato salad. The secret? Those perfectly boiled potatoes that aren’t too firm or mushy, mixed with just the right amount of mayonnaise.
Grandma never measured ingredients—she just knew when it tasted right. The tangy pickle relish cuts through the richness, while hard-boiled eggs add protein and that signature yellow-flecked appearance we all recognize.
Some families guard their potato salad recipes like treasure, passing them down through generations with specific instructions about how much mustard to add or whether to include celery. It’s not just food—it’s family history in a bowl.
2. Buttermilk Coleslaw
Before fancy slaws with exotic ingredients took over, there was Grandma’s buttermilk coleslaw—simple, refreshing, and the perfect companion to anything grilled. The slight tang from buttermilk creates a dressing that’s lighter than mayo-only versions.
The cabbage stays crisp even hours after preparation, making it ideal for potlucks and picnics. Many grandmothers insisted on slicing the cabbage by hand rather than using a food processor, claiming it made all the difference in texture.
Some family recipes include a pinch of celery seed or a splash of apple cider vinegar—subtle touches that elevate this humble side to something truly special.
3. Southern Fried Corn
Fresh corn transformed into something magical—that’s what happens when you pan-fry it in butter until each kernel turns golden and caramelized. Grandmas across the South knew that scraping the milk from the cob was essential for that creamy texture.
Summer dinners weren’t complete without this sweet side that captured sunshine in every bite. The simplicity is what makes it special: just corn, butter, salt, and maybe a touch of pepper.
Country cooks often used bacon drippings instead of butter, adding a smoky depth that complemented the corn’s natural sweetness. This dish reminds us that sometimes the simplest preparations let fresh ingredients truly shine.
4. Vibrant Succotash
A colorful celebration of summer’s harvest, succotash brings together the season’s sweetest corn and plumpest lima beans. The name comes from the Narragansett word ‘msíckquatash,’ meaning ‘boiled corn kernels.’
Grandma’s version likely included whatever was flourishing in her garden—perhaps sweet bell peppers or juicy cherry tomatoes. The vegetables dance in butter until they become a harmonious medley, with each component maintaining its distinct texture.
This humble dish sustained families during the Depression, proving that delicious food doesn’t require expensive ingredients. Many Southern grandmothers added a splash of heavy cream at the end, transforming this simple side into something luxurious yet still homey.
5. Corn Spoonbread
Not quite cornbread, not quite soufflé—corn spoonbread exists in that perfect in-between space that grandmothers somehow always knew how to navigate. The texture is what makes it magical: creamy and custardy in the center while slightly firm around the edges.
Farm families would make this when corn was at its sweetest, often serving it alongside Sunday dinner as a special treat. Fresh corn kernels get folded into a batter lightened with whipped egg whites, creating little pockets of sweetness throughout.
Grandmas knew to let it rest a few minutes after baking—advice worth heeding unless you enjoy burning your tongue on molten corn goodness! The dish bridges the gap between side and dessert with its subtle sweetness.
6. Classic Deviled Eggs
The crown jewel of every potluck, deviled eggs disappeared from Grandma’s serving platter faster than you could say ‘picnic.’ Those perfectly halved egg whites filled with creamy, mustard-spiked yolk mixture represent old-school entertaining at its finest.
Every family has their signature touch—a sprinkle of paprika, a dash of pickle juice, or maybe a secret ingredient Grandma would never reveal. The preparation was a ritual: carefully peeling eggs without tearing the whites, mixing the filling to just the right consistency.
Grandmothers often owned special deviled egg plates with molded indentations to keep each little masterpiece from sliding around. These protein-packed bites were practical too—they could be made ahead and kept chilled until serving time.
7. Fried Green Tomatoes
Long before the movie made them famous, grandmothers were transforming unripe tomatoes into crispy golden discs of summer perfection. The magic happens in the contrast—tart, firm tomato slices encased in a crunchy cornmeal coating.
Garden wisdom dictated using tomatoes that were fully grown but still green, not those that would never ripen. The cornmeal crust creates that distinctive crunch that flour alone could never achieve.
Southern grandmas often served these with a dollop of homemade remoulade sauce or simply with salt and pepper. What began as a practical way to use unripened tomatoes before frost became a beloved delicacy that people now deliberately harvest early just to enjoy this crispy treat.
8. Pan-Fried Okra
Grandma knew exactly how to tame okra’s infamous texture while highlighting its grassy, earthy flavor. Her secret? A hot cast iron skillet and cornmeal that transforms these green pods into addictive, crispy bites.
Unlike its stewed cousin, pan-fried okra stays firm and distinctly un-slimy. The cornmeal coating creates a satisfying crunch that makes even okra skeptics reach for seconds.
Country cooks would often slice the okra just before cooking to prevent it from getting sticky. This humble side dish represents Southern ingenuity—taking a challenging vegetable and turning it into something so delicious that families would look forward to okra season all year long.
9. Old-School Squash Casserole
Summer squash transformed into comfort food—that’s the magic of Grandma’s squash casserole. Tender yellow squash swimming in a savory custard with that signature buttery cracker topping that gets golden and crisp in the oven.
Garden-fresh squash was sliced thin and layered with onions, creating sweet and savory notes throughout. The cheese—usually sharp cheddar—melts into every crevice, while the cracker crust provides textural contrast to the soft vegetables below.
This dish was born from summer abundance when gardens produced more squash than families could eat fresh. Grandmothers knew that even vegetable skeptics would clean their plates when squash came to the table in this comforting form—making it the perfect stealth vegetable dish for picky eaters.
10. Heirloom Tomato Salad
Grandma understood that perfect summer tomatoes need little adornment. Her tomato salad celebrated the fruit at its peak—juicy, sun-warmed, and bursting with flavor that only comes from vines tended with care.
Thick-sliced tomatoes in rainbow hues would be arranged on a platter, then drizzled with olive oil and sprinkled with salt, pepper, and herbs snipped fresh from the garden. Some grandmothers added paper-thin onion slices or torn basil leaves for extra dimension.
This dish embodies summer minimalism—when ingredients are at their peak, you step back and let them shine. Grandma would never refrigerate her tomatoes, knowing it dulls their flavor, and she’d always serve this salad at room temperature to highlight the tomatoes’ natural sweetness.
11. Creamy Cucumber Dill Salad
When summer heat reached its peak, Grandma reached for cucumbers. Her creamy cucumber salad offered cool, crisp relief with each bite—the perfect counterpoint to grilled meats and other hearty fare.
Paper-thin cucumber slices marinated in a tangy dressing of sour cream, vinegar, and fresh dill created a refreshing side that somehow tasted even better the next day. Many grandmothers insisted on salting and draining the cucumbers first, drawing out excess moisture to prevent a watery salad.
This dish represents practical wisdom—using abundant garden cucumbers in a way that could be prepared ahead and would hold up well at outdoor gatherings. The bright, herbaceous notes of dill complement the mild cucumber perfectly, creating a timeless summer classic that never goes out of style.
12. Blistered Tomato Toasts
Grandma’s way of showcasing summer’s tomato bounty often included these simple yet spectacular toasts. Sweet cherry tomatoes roasted until their skins burst, releasing their concentrated flavor over garlic-rubbed bread.
The contrast of textures makes this dish special—crisp toast against the soft, jammy tomatoes that have intensified in the oven’s heat. A sprinkle of fresh herbs and perhaps a drizzle of good olive oil were all that was needed to complete this rustic offering.
This humble side accompanied everything from grilled fish to Sunday roasts, elevating simple meals with minimal effort. Grandma knew that roasting concentrates tomato sweetness, transforming even less-than-perfect specimens into something extraordinary—a lesson in making the most of what’s available.
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