Grills get all the glory at a cookout, but the sides are what separate a good one from the kind people talk about for weeks. Potato salad with mustard seeds that pop in every bite. Coleslaw with a savory sesame edge instead of the usual sugar-laden dressing. A chicken salad so flavorful you forget it took less than five minutes to throw together.
Mayo touches almost every side on a cookout table, and somehow it’s still the ingredient nobody thinks twice about. Molly Baz, 2x New York Times bestselling cookbook author and self-described mayo maniac, thought that was worth fixing. Enter Ayoh.
Five flavors, all on an avocado oil base, four with diced vegetables, herbs, and spices you can see before you squeeze. Here’s what happens when you swap them into the sides your guests are already expecting.
The Pasta Salad Shortcut That Packs a Punch
Italian pasta salad usually means boiling noodles, then chopping peppers, olives, and pickled vegetables by hand before mixing it all into a dressing you have to assemble from three or four bottles. The ingredient list is long, the prep is tedious, and the result only works if you get the ratios right.
Ayoh
Hot Giardinayo - 2 Pack
Ayoh’s Hot Giardinayo cuts that prep in half. It’s loaded with diced giardiniera (peppers, celery, carrots, and cauliflower), Calabrian chilies, and hot cherry peppers. Toss it with cooled pasta and you get the spicy, crunchy profile without a cutting board full of chopped vegetables. Add some salami, fresh mozzarella, and a handful of basil, and you have a pasta salad worth going back for twice.
Potato Salad That Demands Seconds
Good potato salad has layers. It’s creamy, a little sharp, and has enough texture to keep every bite interesting. Getting there usually means mixing mayo with mustard, adding vinegar, chopping pickles or herbs, and seasoning until it all comes together. It’s not hard, but it takes more time than most people budget when they’re prepping for 20 guests.
Ayoh
Tangy Dijonayo - 2 Pack
Ayoh’s Tangy Dijonayo is the shortcut that doesn’t taste like one. It’s built around whole grain Dijon mustard, chopped cornichons, and pickled mustard seeds. Fold it into warm potatoes and the mustard seeds pop, the cornichons add brine, and the Dijon ties everything together. One bottle replaces three ingredients and still delivers potato salad that tastes like someone spent real time on it.
Coleslaw That Earns Its Place on the Plate
Coleslaw is the side dish that gets the least respect and the most leftovers. Most versions are sweet, heavy, and forgettable. They sit in a bowl at the end of the table and come home barely touched. The problem isn’t the cabbage. It’s what goes on it.
Ayoh
Miso Mayo - 2 Pack
Ayoh takes coleslaw in a completely different direction. Make it with toasted sesame seeds on a Miso Mayo base. Toss it with shredded cabbage and carrots and you get a nutty sesame slaw so good they’ll finally finish the bowl. It pairs well alongside anything off the grill that needs a fresh, crunchy counterpoint.
The Dill-icious Chicken Salad Nobody Saw Coming
Chicken salad is one of the easiest cookout dishes to make ahead and one of the hardest to make interesting. Most recipes start with mayo, then ask you to chop celery, dice pickles, add mustard, and season until it tastes like something. That’s a lot of steps for a side dish.
Ayoh
Dill Pickle Mayo - 2 Pack
Ayoh’s Dill Pickle Mayo handles most of that work in one squeeze. It’s briny and peppery, with pickle bits, a dab of whole grain Dijon, and a crack of black pepper. Fold it into shredded rotisserie chicken and the flavor is already there. No chopping, no measuring, no fishing for the pickle jar at the back of the fridge.
Scoop it onto slider buns, pile it into lettuce cups, or set out a bowl with crackers and let guests serve themselves. It holds up in a cooler for hours without getting watery, so you can make it the night before and forget about it until the party starts.
Elote-Style Street Corn Salad That Steals the Show
Street corn is one of those dishes that sounds fancy and takes almost no effort. The traditional version calls for mayo, cotija cheese, chili powder, lime, and cilantro on grilled corn. This salad version takes it off the cob and into a bowl your guests can share. Easier to eat, same street-corn magic.
Ayoh
Original Mayo - 2 Pack
Char your corn on the grill until it picks up some color, cut the kernels off, and toss them while still warm with Ayoh’s Original Mayo, crumbled cotija, a squeeze of lime, and a dusting of chili powder or Tajín. Add fresh cilantro and a pinch of salt. Avocado oil keeps the dressing light and lets the charred corn and cotija do the heavy lifting.
Set it out at room temperature or chilled. It works as a side, a dip with tortilla chips, or a topping for tacos if the cookout goes off-script.
Bonus: 10 Ways Mayo Makes Your Menu Even Better
Mayo does a lot more than sit on a sandwich. Once you start thinking of it as an ingredient instead of a condiment, it shows up in places you wouldn’t expect.
Mix it into your burger meat. A spoonful of Original Mayo worked into ground beef before forming patties acts as an emulsifier that locks in moisture and adds richness. Juicier burgers, no dripping required.
Use it as a marinade. Miso Mayo on chicken thighs for an hour before grilling gives you umami depth and a base that helps seasoning stick to the meat.
Brush it on as a glaze. Miso Mayo on shrimp or veggie skewers in the last two minutes on the grill caramelizes into a lacquered finish that looks and tastes like you tried a lot harder than you did.
Bind your herb crust. Coat a pork tenderloin or beef roast in a thin layer of Original Mayo before pressing on herbs and spices. It holds everything in place during cooking and melts into the crust instead of sliding off.
Reinvent your hot dogs. Dill Pickle Mayo on a grilled dog replaces the relish, the mustard, and the plain mayo. Hot Giardinayo turns a basic frank into a Chicago-inspired experience. Start mixing two flavors together and the combinations get ridiculous in the best way.
Skip the dip packet. Any Ayoh flavor works straight from the bottle as a dip for crudité, chips, or grilled vegetables. No mixing, no bowl, no recipe needed.
Make better crab cakes. Mayonnaise is already what holds most crab cakes together. Swap in Original Mayo for a cleaner base that lets the crab flavor lead.
Make a five-minute grilled vegetable aïoli. Whisk Original Mayo with garlic, lemon, and fresh herbs for a dipping sauce that pairs with anything coming off the grill. No recipe needed, just taste as you go.
Sneak it into Southern tomato pie. Tangy Dijonayo replaces the Dijon, some acidity, and the creamy binder the recipe already calls for. The cornichon bits are a bonus your guests will notice but won’t be able to place.
Bake it into a cake. Mayo in cake batter is one of the oldest tricks in baking. The oil and eggs are already emulsified, so the crumb comes out impossibly moist. Use Original Mayo and let the vanilla and cocoa do the talking.
So Many Possibilities! One Unforgettable Event.
Ayoh
Build Your Own Bundle
Five sauces, five upgraded sides, and a bonus round of tricks that’ll change how you think about mayo for good. Building your own bundle lets you put all your favorites in one box. Choose from Original, Dill Pickle, Hot Giardinayo, Tangy Dijonayo, and Miso Mayo.
Ayoh was developed by Molly Baz, a 2x New York Times bestselling cookbook author who built the recipes from her own kitchen. Each 12-oz bottle is non-GMO, gluten free, and keto-friendly, and every flavor is loaded with whole-ingredient mix-ins.
Ready to give your guests something to talk about?
All details were verified at time of publication and are subject to change without notice.
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