This 4-ingredient potato salad is the kind of no-fuss side dish that disappears at every cookout. My uncle has been bringing a version of this to family barbecues across the Midwest for decades, and people always ask what makes it so good when it’s clearly so simple. The secret is focusing on texture and seasoning: tender, creamy potatoes, a tangy mayonnaise base, plenty of salt, and a fresh hit of green onion. It’s classic, familiar, and easy enough to toss together in a plastic container right before you head out the door.
Serve this potato salad well-chilled alongside grilled burgers, brats, hot dogs, or barbecue chicken. It’s especially good with anything smoky or charred from the grill, because the cool, creamy potatoes balance the richness. Add a crisp green salad, corn on the cob, or sliced tomatoes with a little salt and pepper to round out the plate. For potlucks, I like to set it out in its white plastic container nestled in a larger bowl of ice so it stays cold and safe on the buffet table.
4-Ingredient Potato SaladServings: 6
Ingredients
2 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
3/4 cup mayonnaise
1/3 cup finely sliced green onions (both white and green parts)
1 1/4 teaspoons kosher salt, plus more to taste
Directions
Place the cubed Yukon Gold potatoes in a medium pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of the kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Simmer the potatoes until they are just tender when pierced with the tip of a knife but not falling apart, about 8–12 minutes depending on the size of the cubes. You want them soft and creamy inside while still holding their shape.
Drain the potatoes thoroughly in a colander, then let them sit for 5–10 minutes so excess steam can escape. This helps them dry slightly on the surface, which allows the mayonnaise to cling and form that thick, white coating.
While the potatoes cool, stir the mayonnaise and remaining 1/4 teaspoon kosher salt together in a large bowl (or directly in a clean white plastic tupperware container if you’re transporting it). Taste and adjust the salt if needed—the dressing should be pleasantly seasoned.
Add the warm (not hot) potatoes to the bowl with the seasoned mayonnaise. Using a flexible spatula, gently fold until every potato cube is coated in a thick, even layer. Some pieces will break just a bit, which adds to the creamy texture without turning the salad mushy.
Fold in the finely sliced green onions until their green specks are evenly distributed throughout the salad. Taste and add a pinch more salt if needed; potatoes can absorb more seasoning as they sit.
Smooth the top, cover the bowl or tupperware, and refrigerate for at least 1 hour before serving so the flavors can meld and the salad can chill completely. For the classic cookout look, serve it right from the white plastic container, showing off the soft yellow potato cubes in their thick, white, green-flecked coating.
Variations & Tips
You can adapt this simple base in a few ways without losing its four-ingredient charm. If you like a bit more tang, replace 2–3 tablespoons of the mayonnaise with sour cream or plain Greek yogurt (this technically adds an ingredient, so think of it as a bonus tweak rather than part of the core recipe). A small spoonful of yellow mustard stirred into the mayo will give you a more traditional Midwestern deli flavor. For extra crunch, sprinkle chopped celery or dill pickles over just your own portion so the main bowl still stays true to the original four components. If you prefer a lighter texture, gently mash about a quarter of the potatoes before folding in the dressing to create a looser, creamier base while keeping plenty of cubes. Food safety tips: Because this salad is mayonnaise-based, keep it refrigerated until serving and do not leave it at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). At outdoor cookouts, nestle the container in a larger bowl filled with ice to keep it chilled. Always use clean utensils and avoid double-dipping to prevent contamination. Leftovers should be stored in an airtight container in the refrigerator and eaten within 3–4 days; discard if the salad smells off or has been left out too long.
