Planning a 4th of July party to celebrate America’s birthday doesn’t have to require weeks of preparation. Sometimes, the most fun is had on the fly.

Still, if you have people coming over, and you have a couple hours notice, we have red, white and blue recipes to help you feed them. We started the week with ideas for appetizers so today we’re moving on to the main course and side dishes.

1. New take on potato salad: Cut red, white and blue (they’re really purple, but can totally pass for blue) potatoes into fourths and place on cookie sheet sprayed with non-stick spray. Cook under the broiler until outsides are brown and crispy, turning at least once. Let the potatoes cool, then season with garlic, salt, pepper and toss them in olive oil with a finishing drizzle of balsamic vinegar.

2. Red, white & blue deviled eggs: Use tasteless but brilliant food coloring to turn ordinary deviled eggs into a side dish worth remembering. Boil eggs and cool them completely before peeling and discarding the shells. Cut the eggs open and place the yolks in a separate bowl. Created by Diane recommends using Americolor food coloring because the shades are bright, and they don’t leave an aftertaste behind. Soak a third in red and a third in blue, then follow Diane’s recipe for the yolks.

3. Red, white & bleu sliders: Take dinner on a ride on the patriotic side by combining the all-American goodness of hamburgers on the grill with summer strawberries and blue cheese dressing. Food blogger Lauren on laurenslatest.com spells out why the recipe works so well, “(These are) not plain boring burgers I’ve made mini … Strawberries. On a baby burger. With cool and creamy blue cheese sauce. Weird? Perhaps….but in a completely amazing and different way.”

4. Chicken Kabobs: Cut chicken into kabob-sized pieces, and do the same with slices of red pepper and red onion (they’re more purple, which will pass for blue this one time!). Thread them onto skewers and grill them on low heat until chicken is cooked through. Season with salt and pepper and anything else that strikes your fancy, then cover them for about five minutes before serving to let the meat rest and the seasonings soak in a bit.