PITTSBURGH — When it comes to grilling, one day stands above all the others year after year: July 4.

Last year, an estimated 70% of mid- to high-end grill owners cooked their holiday meals on charcoal or gas grills, according to the Hearth, Patio and Barbecue Association. And we’ll probably do it again this coming Independence Day.

National holidays, especially when they fall on a weekend, tend to bring folks together. And depending on your choice of protein, grilling is often the most inexpensive way to feed a crowd.

It’s definitely more fun to cook outside while enjoying a cold beer, a glass of wine or a cocktail with friends.

America celebrates its 250th birthday this year, a milestone event that demands something extra special on the picnic table — maybe marinated flank steak instead of that cheeseburger or slider, or a flashy beer can chicken instead of hot dogs.

The plentiful sides that make a cookout feel so festive could probably use an upgrade, too. While there’s nothing wrong with crowd favorites like potato or macaroni salad and corn on the cob, tweaks that add a little extra flavor or texture can be exciting for both cooks and guests alike.

These four side dishes can help elevate your game on the Fourth of July or anytime you throw a cookout this summer. They include a simple potato salad punctuated with dill pickles; a cheesy Mexican corn salad that also could double as a dip for tortilla chips; a bright and summery cherry tomato salad tossed in a herbaceous chimichurri sauce; and roasted cauliflower with a tangy tahini sauce.

All are super quick and super easy to prepare, feature fresh, seasonal market veggies, and best of all, are out of the ordinary in the best possible way.

Dill Pickle Potato Salad

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This tart potato salad comes together quickly, and because it doesn’t contain any mayonnaise, it’s safer on a picnic table so long as it’s kept chilled. No need to buy bottled pickles — the dill pickle in its title refers to fresh cucumber that quickly turns crunchy once it’s tossed in a briny dressing chock-full of fresh dill.

I used baby gold potatoes. No need to peel them; these small, buttery potatoes are blessed with a thin and tender skin. The salad will last an entire weekend in the fridge.

2 pounds baby gold potatoes, halved

2 tablespoons white vinegar

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons olive oil

2 tablespoons chopped fresh dill

Salt and pepper

2 green onions, chopped, white and green parts

1 large seedless cucumber, sliced thin

½ red onion, sliced thin

Juice of ½ lemon (about 2 tablespoons)

Add halved potatoes to a pot of salted water, and bring to a boil. Boil for 10-15 minutes or until fork tender. Drain and set aside to cool while you make the dressing.

In small bowl, whisk together vinegar, Dijon mustard, maple syrup, olive oil, dill, pinch of salt and green onions until well combined.

Place sliced cucumbers and red onion in a large bowl. Add half the dressing and toss to combine. Add cooked and cooled potatoes, the rest of the dressing, another pinch or two of salt, a pinch of black pepper and lemon juice.

Toss until well combined and refrigerate until served.

Serves 6.

— adapted from betterfoodguru.com

Mexican Street Corn

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Sadly, it’s not quite corn season in Pittsburgh, but what’s more traditional at a cookout than corn on the cob? It you settle for using the Southern-grown ears now available in grocery stores, this dish will be among the stars at your Fourth of July cookout. I got the recipe years ago from a chef at one of my favorite Washington, D.C., restaurants, Duke’s Grocery.

The Dupont Circle spot lists the dish as elotes locos on its menu, which translates as “wild street corn.” Never has a vegetable dish been so aptly named and insanely addictive. Served on a bed of fresh arugula with lime wedges, it comes garnished with a drizzle of Sriracha for a spicy finish.

Most large grocery stores have Cotija cheese, a salty, extremely crumbly Mexican cheese made from cow's milk. But in a pinch, Parmesan will work. This scoopable dish also works as a dip for tortilla chips or Fritos.

8 ears sweet corn charred on a grill

1 or 2 tablespoons unsalted butter

Salt and freshly ground pepper

½ cup of sour cream

½ cup of mayonnaise

½-1 teaspoon cayenne pepper, depending on how hot you want it

1 teaspoon sugar

1 tablespoon finely chopped cilantro

Handful or two of arugula for serving

½ cup grated Cotija cheese

Lime wedges

Sriracha, for garnish

Char shucked ears of corn. This can be done directly on a grill or a gas stove.

Shave the corn off the cob carefully with a knife.

Saute kernels in a pan with butter, salt and pepper until tender, about 2 minutes.

Make crema: Put mayonnaise, sour cream, cayenne, sugar, ½ teaspoon salt and cilantro in a mixing bowl and mix until smooth. Mix hot corn and crema ingredients together. Be sure to cover all of the corn.

Layer in a serving dish on a bed of arugula.

Top with grated Cotija cheese, a wedge of lime and a drizzle of Sriracha.

Serves 4-6.

— Duke's Grocery & Duke's Counter, Washington, D.C.

Spicy Chimichurri Tomato Salad

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There’s nothing more magical in summer than a locally grown tomato. And if they’re sweet and juicy cherries, even better! Back in the day, my dog Harry used to eat them right off the vine because they’re such an out-of-hand treat.

Here, the small red fruit is tossed in an uncooked herb sauce that’s more traditionally served with grilled meats: Chimichurri. The result is a colorful and herbaceous summer salad that could be used as a topping for tacos the next day if there are any leftovers.

4 cups halved cherry tomatoes or 4 large tomatoes, quartered

1 large handful fresh parsley (about 1 cup)

1 large handful fresh cilantro (about 1 cup)

2 cloves garlic, smashed

5 or 6 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

Crushed red pepper, to taste

Place tomatoes in a large bowl.

Add remaining ingredients to a food processor. Pulse until smooth.

Pour about half of the Chimichurri sauce over the tomatoes and toss to coat. If it doesn’t seem like enough, add more to taste but remember, you don’t want it to dominate the sweet taste of the tomatoes.

Cover and refrigerate until ready to serve.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Roasted Cauliflower with Tahini Dressing

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Cauliflower is often thought of as a cool-weather dish, but it is possible to occasionally find it in early summer. Last week, for example, I lucked upon the most gorgeous head of purple cauliflower I’d ever seen at a farmers market in northern Virginia.

If it shows up at a picnic, cauliflower is usually a raw ingredient served with dip on a crudité platter. I was inspired to roast the florets until they caramelized, then tossed them in a tangy, lemony tahini dressing to be served as a salad.

I liked it so much I made it again with standard white grocery store cauliflower.

Cook’s note: If you roast the veggie on a sheet of parchment paper, it makes for easy cleanup. Try your best to cut or break the florets into uniform, bite-size pieces so they cook evenly and are easy to eat. Don’t take them out of the oven until the tips are golden brown — a telltale sign they have caramelized.

1 large head white or purple cauliflower

2 tablespoons extra virgin olive oil, plus more for drizzling

Sea salt

¼ cup smooth tahini

3 tablespoons water

Juice of ½ lemon, or more to taste

1 tablespoon maple syrup

1 teaspoon toasted sesame oil

1 small garlic clove, finely minced

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper for easy cleanup.

Remove outer leaves from cauliflower, then break or cut into bite-sized florets to ensure even cooking.

Toss florets with 2 tablespoons of olive oil and a good sprinkle of salt. Spread evenly spaced in a single layer.

Roast for 20-30 minutes, flipping halfway through, until edges are golden and florets are tender. When done, set aside to cool while you prepare dressing.

In a small bowl, whisk together tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic and a pinch of salt until smooth. If the dressing feels too thick, add more water, a ½ tablespoon at a time, until you’re able to drizzle it with a spoon. If it isn’t tangy enough, add a little more lemon juice.

Place cooled cauliflower in a bowl. Add half of the dressing and toss to coat, then add more dressing to taste.

Serve at room temperature. If not eating right away, chill it in the refrigerator.

Serves 6.

— Gretchen McKay, Post-Gazette

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