Labor Day always feels like summer’s last big celebration in my house. The grill stays busy all afternoon, everyone gathers outside with a plate in one hand and a cold drink in the other, and somehow there’s always room for one more side dish on the table. While the burgers, ribs, and barbecue chicken usually get most of the attention, I’ve learned that it’s the potato dishes people keep coming back for. Someone always asks who made the cheesy potatoes, another person wants the recipe for the smoky potato salad, and before the evening is over, the serving bowls are practically scraped clean.

When I started paying attention to the potato recipes people save most often on Pinterest, I noticed a pattern. The favorites aren’t complicated or filled with unusual ingredients. They’re simple recipes that bring together crispy potatoes, fresh herbs, plenty of butter, melted cheese, smoky barbecue flavors, and creamy dressings that pair beautifully with grilled meats. That’s exactly what you’ll find in this collection. Every recipe is inspired by the classic BBQ potato dishes people actually make for Labor Day cookouts, and every one is something I’d happily put on my own holiday table.

1. Classic Grilled Potato Wedges

If there’s one potato recipe I never skip for a Labor Day barbecue, it’s grilled potato wedges. They have everything I want in a cookout side dish—crispy edges, fluffy centers, smoky flavor, and just enough seasoning to complement whatever is coming off the grill. I usually start with large russet potatoes because they become wonderfully soft inside without falling apart. I cut them into thick wedges, boil them for just a few minutes to give them a head start, then coat them generously with olive oil, smoked paprika, garlic powder, onion powder, salt, and cracked black pepper before laying them directly over medium heat.

I love watching those beautiful grill marks develop because they add so much flavor without much effort. Every few minutes I turn the wedges until they’re golden on every side, then finish them with chopped parsley and sometimes a sprinkle of grated Parmesan if I’m feeling a little extra. They taste incredible beside burgers, grilled chicken, barbecue ribs, or even smoked sausages. They’re simple, dependable, and one of those recipes that reminds me why classic cookout food never goes out of style.

2. Garlic Herb Grilled Baby Potatoes

Baby potatoes are one of my favorite shortcuts when I’m feeding a crowd because there’s almost no prep work involved. I don’t have to peel them, and once they’re halved they cook surprisingly quickly. After a short boil, I toss them with olive oil, plenty of fresh minced garlic, rosemary, thyme, parsley, salt, pepper, and a little Italian seasoning before transferring everything to a grill basket. As they cook, the garlic softens instead of burning, and the herbs perfume every bite.

These potatoes have a fresh, homemade flavor that pairs beautifully with smoky barbecue dishes without overpowering them. I especially like serving them alongside grilled pork chops or barbecue chicken because the herbs brighten the entire meal. If there happen to be leftovers—which honestly doesn’t happen often—I dice them the next morning for breakfast hash with eggs. That’s one of my favorite things about this recipe: it works just as well after the holiday as it does during the cookout.

3. Ranch Potato Foil Packets

Foil packet potatoes remind me of camping trips growing up, and I still think they’re one of the smartest ways to cook potatoes on the grill. Everything stays tucked inside the foil, allowing the butter and seasonings to coat every piece while the steam keeps the potatoes perfectly tender. I usually cut Yukon Gold potatoes into bite-sized chunks before tossing them with melted butter, ranch seasoning, a little smoked paprika, black pepper, and a handful of diced onions for extra flavor.

Once the potatoes are almost done, I carefully open the foil packets and scatter shredded cheddar cheese over the top before sealing them loosely for a few more minutes. The cheese melts into every corner, creating little pockets of creamy goodness that everyone seems to fight over. Right before serving, I finish everything with chopped green onions and crispy bacon bits if I have them. They’re rich, comforting, and exactly the kind of side dish people expect at a Labor Day barbecue.

4. Loaded Grilled Potato Skins

Loaded potato skins always disappear much faster than I expect. They feel a little more special than ordinary potatoes, yet they’re surprisingly easy to make ahead. I bake russet potatoes until they’re tender, scoop out most of the centers while leaving a thin layer behind, then brush the skins with butter mixed with garlic powder and smoked paprika before placing them back on the grill. That extra time over the fire creates wonderfully crisp edges with a subtle smoky flavor you simply can’t get from the oven alone.

Once they’re crisp, I fill each potato skin with shredded cheddar cheese, crispy bacon, and return them to the grill until the cheese bubbles. I finish them with sour cream, sliced green onions, and sometimes chopped chives if they’re growing in my herb garden. Whenever I’m hosting family, these are usually served as an appetizer while the meat finishes cooking, and they rarely make it to the dinner table because everyone grabs one as soon as they’re ready.

5. Crispy Smashed Grilled Potatoes

I didn’t realize how much I loved smashed potatoes until I started grilling them. The combination of crispy edges and soft, buttery centers is hard to beat, especially when they’re cooked over charcoal. I boil small potatoes until they’re fork-tender, gently press each one with the bottom of a glass, then brush both sides generously with olive oil mixed with garlic, parsley, and smoked paprika before grilling them over medium heat.

The flattened shape creates lots of crispy little edges that become beautifully golden while the centers stay creamy. I like serving these with grilled steak because they almost feel like an upgraded steakhouse side dish, but they’re just as good with burgers or barbecue chicken. A sprinkle of flaky sea salt right before serving makes every bite even better, and they’re one of the easiest ways to impress guests without spending hours cooking.

6. Smoked Baked Potatoes

Whenever I’m already smoking ribs or brisket, I always throw a few potatoes onto the smoker as well. It takes almost no extra effort, and the gentle wood smoke transforms an ordinary baked potato into something that tastes completely different. I coat russet potatoes with olive oil and coarse salt before placing them directly on the smoker until the insides become soft and fluffy while the skins develop a slightly crisp texture.

Once they’re cooked, I slice them open and pile on butter, shredded cheddar, sour cream, chopped chives, bacon, and sometimes a little barbecue pulled pork if I have leftovers. The smoky potato works as the perfect base for all those toppings without becoming overwhelming. It’s one of those recipes that proves simple ingredients often make the best cookout food.

7. Cheesy Bacon BBQ Potatoes

Whenever someone tells me they’re bringing burgers to a Labor Day cookout, I immediately volunteer to make these cheesy bacon potatoes. They’re creamy, cheesy, smoky, and filling enough that people usually go back for a second helping. I slice Yukon Gold potatoes into thin rounds before layering them with cheddar cheese, mozzarella, cooked bacon, diced onions, butter, and a light sprinkle of barbecue seasoning inside a baking dish or disposable foil pan.

As everything bakes on the grill, the cheese melts into every layer while the potatoes slowly absorb all those savory flavors. I finish the dish with fresh parsley and an extra handful of bacon before serving it straight from the pan. It’s rich comfort food that fits perfectly beside barbecue chicken, smoked brisket, or pulled pork sandwiches, and I honestly don’t think I’ve ever brought leftovers home.

8. Grilled Hasselback Potatoes

Grilled Hasselback potatoes look impressive, but they’re much easier to make than most people think. I carefully slice thin cuts across each potato without cutting all the way through, then brush them generously with garlic butter before placing them over indirect heat on the grill. As they cook, the slices slowly fan apart, creating dozens of crispy little edges while the centers remain wonderfully soft.

Halfway through cooking, I brush on another layer of herb butter so every slice stays flavorful. Sometimes I tuck a little shredded cheese between the cuts during the final few minutes or sprinkle grated Parmesan over the top before serving. These potatoes always earn compliments because they look elegant without requiring fancy ingredients, making them one of my favorite recipes whenever I want the side dishes to feel just as special as the barbecue.

9. BBQ Seasoned Roasted Potatoes

Sometimes the simplest recipes are the ones people remember most, and that’s exactly how I feel about these BBQ seasoned potatoes. Instead of relying on heavy sauces or lots of cheese, this recipe lets a smoky spice blend do all the work. I cut red potatoes into even chunks, toss them with olive oil, smoked paprika, garlic powder, onion powder, chili powder, black pepper, a touch of brown sugar, and a pinch of cayenne before roasting them in a grill-safe pan until they’re beautifully crisp on the outside.

The seasoning forms a lightly caramelized coating that tastes incredible with grilled burgers, smoked sausages, barbecue chicken, or ribs. Right before serving, I scatter chopped parsley over the top and squeeze a little fresh lemon juice to brighten everything. It’s an easy recipe that delivers big flavor without feeling heavy, and it’s usually one of the first bowls to empty whenever I host a Labor Day cookout.

10. Classic BBQ Potato Salad

I don’t think I’ve ever been to a Labor Day barbecue that didn’t have a big bowl of classic potato salad sitting on the table. It’s one of those recipes that never feels outdated because it goes with absolutely everything. I usually make mine with Yukon Gold potatoes since they stay creamy without becoming mushy. Once they’re cooked and cooled slightly, I gently fold them together with mayonnaise, yellow mustard, chopped celery, red onion, dill pickles, chopped hard-boiled eggs, and plenty of fresh dill. I always season the potatoes while they’re still a little warm because they absorb the flavors so much better that way.

The best part about this potato salad is that it actually tastes even better after spending a few hours in the refrigerator. I almost always make it the evening before a cookout so everything has time to come together. It pairs beautifully with smoked brisket, grilled burgers, barbecue chicken, or pulled pork sandwiches, and I usually keep the recipe simple because I’ve learned people love the familiar version more than anything too fancy. Sometimes the classics become classics for a reason.

11. Dill Red Potato Salad

Whenever I want something a little fresher than traditional potato salad, I reach for red potatoes and lots of fresh dill. Red potatoes have a naturally buttery texture and their thin skins add just enough color to make the salad look vibrant without requiring extra work. After boiling them until they’re fork tender, I let them cool before tossing them with a light dressing made from mayonnaise, sour cream, Dijon mustard, lemon juice, celery, green onions, and plenty of chopped dill.

I love how bright this salad tastes alongside smoky barbecue flavors. The lemon keeps it from feeling too heavy, while the fresh herbs balance richer meats like ribs and sausages. Every time I serve it, someone comments on how refreshing it tastes compared to heavier potato salads. It’s proof that a few fresh ingredients can completely change a familiar side dish without making it complicated.

12. German Potato Salad

German potato salad has become one of my favorite alternatives whenever I want something warm instead of chilled. Unlike the creamy versions, this recipe coats tender potatoes in a tangy bacon dressing that’s packed with flavor. I cook thick-cut bacon until it’s crisp, then use a little of the bacon drippings to sauté onions before stirring in apple cider vinegar, Dijon mustard, a small spoonful of sugar, and cracked black pepper. Warm sliced potatoes soak up every bit of that delicious dressing.

I usually sprinkle chopped parsley over the finished salad just before serving to brighten everything up. It pairs especially well with smoked bratwurst, grilled pork chops, or barbecue chicken because the vinegar cuts through the richness of the meat. Whenever I make this recipe, I find people who normally skip potato salad suddenly asking for seconds, and that tells me everything I need to know.

13. Loaded Baked Potato Salad

If you love loaded baked potatoes, this salad is almost guaranteed to become a favorite. It takes everything people love about a baked potato—cheddar cheese, bacon, sour cream, green onions, and buttery potatoes—and turns it into a dish that’s easy to scoop onto a barbecue plate. I roast the potatoes instead of boiling them because roasting gives them a richer flavor and keeps the pieces from falling apart once they’re mixed together.

Once the potatoes cool slightly, I gently combine them with sour cream, mayonnaise, shredded cheddar, crispy bacon, chopped green onions, and a little garlic powder. I try not to overmix because I want every bite to have distinct pieces of potato instead of turning into mashed potatoes. It’s creamy without being overly heavy, and it always fits perfectly beside burgers, ribs, and grilled chicken.

14. Smoky Chipotle Potato Salad

There are days when I want my potato salad to have just a little extra kick, and that’s exactly where this smoky chipotle version comes in. Instead of relying only on mayonnaise and mustard, I stir a little chipotle pepper in adobo sauce into the dressing along with smoked paprika and fresh lime juice. The result isn’t overwhelmingly spicy, but it has a deep smoky flavor that feels made for barbecue season.

I usually keep the vegetables simple with diced celery, green onions, and cilantro so the smoky dressing stays front and center. This recipe has become one of my favorites whenever I’m serving smoked brisket or pulled pork because those flavors naturally complement each other. It’s still familiar enough for everyone to enjoy, but different enough that people almost always ask what makes it taste so good.

15. Parmesan Crusted Grilled Potatoes

Whenever I want potatoes with a little more crunch, I make these Parmesan crusted grilled potatoes. After parboiling baby potatoes, I toss them with olive oil, garlic, Italian seasoning, and finely grated Parmesan before spreading them onto a grill basket. As they cook, the cheese forms little crispy golden edges that add incredible texture without burning.

Right before serving, I sprinkle another light dusting of Parmesan along with fresh parsley and cracked black pepper. They’re especially good with grilled steak or barbecue chicken because the savory cheese complements smoky meat so well. I love recipes like this because they feel a little elevated while still using ingredients I almost always have in my kitchen.

16. Butter Garlic Campfire Potatoes

Even when I’m cooking at home, I still make these campfire-style potatoes because they remind me of weekends spent outdoors. I combine sliced potatoes with butter, minced garlic, onions, parsley, salt, pepper, and a little smoked paprika before sealing everything tightly inside heavy-duty foil. The potatoes slowly steam in all that buttery goodness while picking up a subtle smoky flavor from the grill.

Opening the foil packet always releases the most incredible aroma. The garlic becomes mellow and sweet, while the butter coats every slice of potato without making them greasy. I usually serve these alongside grilled sausages or barbecue ribs because they’re hearty enough to stand up to bold flavors without stealing the spotlight.

17. Cajun Grilled Potatoes

Whenever someone in my family asks for something with a little more spice, these Cajun potatoes are my answer. I coat potato wedges with olive oil before seasoning them generously with Cajun seasoning, garlic powder, onion powder, smoked paprika, and black pepper. After a quick parboil, they go straight onto the grill where the outside becomes beautifully crisp while the inside stays fluffy.

The spice blend creates just enough heat to keep things interesting without overwhelming the potatoes themselves. I like serving these with grilled shrimp, smoked chicken, or barbecue burgers because they bring a little Southern-inspired flavor to the whole meal. A squeeze of fresh lemon over the finished potatoes makes the seasoning pop even more, and I never skip that final step.

18. Creamy Ranch Potato Salad

Ranch seasoning has a way of making almost everything taste a little more comforting, and potato salad is no exception. I start with tender Yukon Gold potatoes before mixing them with a creamy dressing made from mayonnaise, sour cream, ranch seasoning, celery, chopped green onions, and a little cracked black pepper. Sometimes I add shredded cheddar or crispy bacon if I’m serving a larger crowd, but honestly, it’s just as delicious without the extras.

I always chill this salad for several hours before serving because the ranch flavor becomes much richer once everything has time to blend together. It’s one of those dependable recipes that works with every kind of barbecue meat, from grilled burgers to smoked ribs. Whenever I’m unsure which potato side to bring to a Labor Day gathering, this is one of the safest choices because everyone, from kids to grandparents, seems to enjoy it.

19. Grilled Sweet Potatoes with BBQ Butter

I know sweet potatoes aren’t always the first thing people think of for a Labor Day barbecue, but they’ve earned a permanent place on my cookout menu. Their natural sweetness pairs surprisingly well with smoky flavors, especially when they’re sliced into thick rounds and brushed with a simple butter mixture made with barbecue seasoning, garlic powder, smoked paprika, and just a touch of brown sugar. As they cook over medium heat, the edges become lightly caramelized while the centers stay soft and creamy.

Before serving, I like to add a sprinkle of fresh parsley and a few cracks of black pepper to balance the sweetness. They’re especially delicious alongside grilled pork chops, barbecue chicken, or smoked turkey because the smoky butter ties everything together. Even guests who usually skip sweet potatoes end up reaching for another piece, and I think that’s because this recipe feels much more like a barbecue side than a holiday casserole.

20. Cheesy Scalloped Potatoes on the Grill

Whenever I know I’m feeding a crowd, scalloped potatoes are one of my favorite comfort-food sides. Instead of baking them in the oven, I cook them in a foil pan right on the grill while the meat finishes cooking. Thinly sliced potatoes are layered with a creamy mixture of heavy cream, garlic, onions, cheddar cheese, Parmesan, and a little thyme. The slow heat allows everything to cook evenly while giving the dish a subtle smoky flavor that you can’t get indoors.

The hardest part is waiting long enough for the potatoes to become perfectly tender. Once the cheese turns golden and bubbly, I let the dish rest for a few minutes before serving. The sauce thickens beautifully, making every bite rich and satisfying. It’s the kind of side dish that feels comforting without taking attention away from the barbecue, and I rarely have leftovers to bring home.

21. Grilled Potato and Onion Foil Packets

Some recipes remind me why simple cooking is often the best kind of cooking, and these potato and onion foil packets are one of those recipes. I slice Yukon Gold potatoes and sweet onions into even pieces before tossing them with melted butter, olive oil, garlic, smoked paprika, salt, pepper, and fresh thyme. Everything goes into individual foil packets that can cook right beside the burgers and steaks without needing much attention.

When I open the packets, the potatoes are incredibly tender and the onions have become sweet and buttery. Sometimes I sprinkle shredded cheddar over the top during the last few minutes or finish everything with chopped parsley for a little freshness. They’re easy to customize for different tastes, and they’re perfect for outdoor gatherings because everyone can have their own packet without worrying about serving bowls.

22. Roasted Garlic Potato Salad

Roasted garlic changes everything. Instead of the sharp bite of raw garlic, it brings a mellow, buttery flavor that blends beautifully into creamy potato salad. I roast an entire head of garlic until the cloves become soft enough to squeeze out, then stir them into mayonnaise, sour cream, Dijon mustard, and a splash of lemon juice before folding the dressing through warm Yukon Gold potatoes.

I usually add chopped chives and parsley for freshness because they help balance the richness of the roasted garlic. This salad tastes elegant without being complicated, and it’s one of my favorite recipes to serve with smoked brisket or grilled steak. The flavors are familiar, but the roasted garlic gives it enough personality that people almost always ask what the secret ingredient is.

23. Smoked Cheesy Potatoes

If my smoker is already running for ribs or pulled pork, I always find room for a pan of cheesy potatoes. Thinly sliced potatoes are layered with cheddar cheese, Monterey Jack, diced onions, garlic, butter, and a little heavy cream before going into the smoker. Over the next hour or two, the potatoes slowly soften while absorbing just enough wood smoke to make every bite taste like it belongs at a backyard barbecue.

I love serving this dish straight from the pan because the cheese stays hot and gooey for quite a while. The smoky flavor isn’t overpowering, but it’s enough to make people notice that these potatoes are different from the usual casserole. Whenever I’m planning a Labor Day menu, this recipe is one of the first things I write down because it always earns compliments.

24. Deviled Egg Potato Salad

Some recipes never seem to disappear from summer cookouts, and deviled egg potato salad is definitely one of them. It combines two classic picnic favorites into one creamy, satisfying side dish that’s perfect for Labor Day. I cook Yukon Gold potatoes until they’re tender, then mix them with chopped hard-boiled eggs, mayonnaise, yellow mustard, a little pickle relish, celery, onions, paprika, and fresh chives. The dressing has all the familiar flavors of deviled eggs, but it coats every bite of potato beautifully.

I usually make this salad the day before serving because the extra time allows the flavors to develop. It’s one of those dishes that somehow tastes even better the next day, making holiday prep much less stressful. Whether I’m serving burgers, grilled chicken, hot dogs, or pulled pork sandwiches, this potato salad always fits right in and never lasts very long.

25. Loaded Ranch Potatoes for a Crowd

Whenever I’m feeding a large group, I want one side dish that I know everyone will love, and these loaded ranch potatoes have never let me down. I roast baby potatoes until they’re crisp around the edges before tossing them with melted butter, ranch seasoning, shredded cheddar cheese, crispy bacon, and sliced green onions. The potatoes stay crispy while the cheese melts into every corner, creating the perfect combination of textures.

Just before serving, I drizzle a little sour cream over the top and finish everything with chopped parsley. It’s the kind of recipe people naturally gather around because it smells incredible and looks inviting straight out of the pan. Every Labor Day cookout needs one dish that disappears first, and in my experience, this is almost always the one.

FAQs

What potatoes are best for BBQ recipes?

I usually reach for Yukon Gold potatoes when I want a creamy texture, while russet potatoes are my choice for baked potatoes, wedges, and potato skins because they become fluffy inside. Red potatoes are excellent for potato salads since they hold their shape well after cooking.

Should I boil potatoes before grilling them?

Yes, I almost always parboil potatoes for five to ten minutes before grilling. It shortens the cooking time, helps them cook evenly, and gives you crispy outsides without ending up with hard centers.

Can I make these recipes ahead of time?

Many of them are actually better when prepared ahead. Potato salads taste even better after chilling for several hours, and foil packet potatoes or casseroles can be assembled earlier in the day before they’re cooked on the grill.

Which potato recipe goes best with burgers?

Classic grilled potato wedges, loaded ranch potatoes, and cheesy bacon potatoes are my favorites with burgers. They’re hearty enough to complement grilled beef without overpowering the meal.

How do I keep potato salad safe at an outdoor barbecue?

I always keep potato salad chilled until it’s time to eat and avoid leaving it in the sun for long periods. If the weather is especially hot, I place the serving bowl inside a larger bowl filled with ice to help keep it cold during the party.

Final Thoughts

Whenever I plan a Labor Day barbecue, I remind myself that the side dishes are just as important as whatever’s cooking on the grill. Potatoes have a way of bringing everyone back to the table, whether they’re crispy from the grill, creamy in a salad, wrapped in foil with butter and herbs, or covered in bubbling cheese. They’re comforting, affordable, and incredibly versatile, which is probably why they’ve stayed at the center of backyard cookouts for generations.

I hope this collection gives you plenty of inspiration for your own Labor Day celebration. Whether you stick with a classic potato salad or try smoky grilled potatoes for the first time, you really can’t go wrong. My advice is to pick a couple of recipes that fit your menu, prepare as much as you can ahead of time, and spend the holiday enjoying your family and friends instead of worrying in the kitchen. After all, that’s what Labor Day cookouts are really about.