Hawaiian Potato Salad Recipe

There’s something magical about Hawaiian Potato Salad—the way it blends creamy, tangy, and subtly sweet flavors into every chilled, forkful bite. The velvety potatoes, crunch of fresh veggies, and richness of mayo make it the perfect side for everything from kalua pork to backyard burgers.

I first tasted this version at a family luau on Oahu, tucked between a tray of teriyaki chicken and a bowl of lomi salmon. One scoop was all it took to hook me. Since then, I’ve been making it for every summer cookout—and trust me, people always come back for seconds.

It’s easy to make, budget-friendly, and holds up beautifully in the fridge, making it an ideal make-ahead dish for potlucks or busy weeknights. Let’s dig into why this chilled classic deserves a permanent place in your recipe rotation.

Why You’ll Love This Hawaiian Potato Salad

If you love traditional potato salad, just wait until you try this island-inspired version. It’s a comforting, creamy dish with a little extra flair—and it's incredibly simple to make.

First, it’s shockingly easy to pull together. With a handful of pantry staples and a few fresh ingredients, you can have it mixed and chilled in just over 30 minutes.

It’s also super budget-friendly. This recipe uses humble ingredients like russet potatoes, eggs, and mayo—perfect for feeding a crowd without draining your wallet.

You’ll love the unique island twist. The secret? A combination of grated carrots, macaroni, and a slightly sweeter, tangier mayo base that sets this apart from mainland versions.

Finally, it’s perfect for meal prep. This salad tastes even better after chilling overnight, giving the flavors time to meld together. You can make it a day ahead and focus on grilling or relaxing the day of your event.

Ready to give this creamy comfort dish a try? Let’s take a closer look at the ingredients that make it sing.

Ingredients Notes

The magic of Hawaiian Potato Salad lies in its simple yet perfectly balanced ingredients. Every element brings a unique texture or flavor that turns this from a basic side dish into a must-have at every gathering.

Russet potatoes are the traditional base. Their starchy texture soaks up the creamy dressing and holds up well after boiling. You want them fork-tender but not mushy—think soft with just a bit of resistance when bitten into.

Elbow macaroni might seem like an unexpected addition, but it’s a staple in Hawaiian-style salads. It adds body and a slightly chewy contrast to the softer potatoes, making each bite more satisfying. Be sure not to overcook it—you want it al dente.

Carrots and celery bring both color and crunch. I like to grate the carrots finely so they blend smoothly into the salad, while the celery is diced small for little bursts of freshness and texture.

Hard-boiled eggs add richness and protein. Chop them coarsely and fold them in gently toward the end so they don’t break down too much. They contribute to that signature creaminess.

For the dressing, mayonnaise is essential—but not just any mayo. If you can find it, Hawaiian-style or Japanese-style mayo like Kewpie adds extra tang and depth. A splash of vinegar and a touch of sugar round out the dressing, giving it that slightly sweet, slightly sharp flavor unique to this salad.

You won’t need any fancy equipment—just a large pot for boiling, a mixing bowl, and a little patience while things chill.

How To Make This Hawaiian Potato Salad

Creating this creamy, dreamy Hawaiian Potato Salad is a simple, soothing process. Here’s how to bring it all together.

Start by peeling and dicing your russet potatoes into uniform, bite-sized pieces. Place them in a pot of cold, salted water and bring to a boil. Cook until fork-tender—about 10–12 minutes—then drain and let them cool slightly.

While the potatoes are boiling, cook your elbow macaroni according to package instructions, but err on the side of al dente. Drain and rinse under cool water to stop the cooking process and keep the pasta from sticking together.

Grate your carrots finely and dice your celery into small pieces. These raw veggies will stay crisp in the salad and give it a nice contrast in texture. At the same time, boil your eggs and set them aside to cool before chopping them roughly.

In a large bowl, combine the cooked potatoes and macaroni. Gently fold in the chopped eggs, grated carrots, and celery. This is where the base of your salad starts to take shape.

To make the dressing, whisk together mayonnaise, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper. Pour the dressing over the salad and gently mix until everything is well coated. Don’t overmix—you want to keep some texture intact.

Let the salad chill in the refrigerator for at least 1 hour, but ideally overnight. This rest time is what transforms good potato salad into a truly great one, as all the flavors get a chance to mingle.

Storage Options

Hawaiian Potato Salad stores like a dream, making it ideal for prepping ahead or enjoying leftovers throughout the week.

For the best results, keep it in an airtight container in the refrigerator. It will stay fresh for up to 4–5 days, though the texture may soften slightly over time as the potatoes and pasta absorb more dressing.

If you plan to serve it at an outdoor event or BBQ, make sure to keep it chilled until right before serving. You can nest the serving bowl inside a larger bowl of ice to keep it cool for a few hours.

Freezing isn’t recommended for this dish. The mayo-based dressing tends to separate, and the potatoes may turn grainy after thawing.

To rehydrate leftovers that seem a little dry, stir in a spoonful or two of mayo before serving. You can also add a splash of vinegar or milk to loosen it up without overwhelming the flavor.

Variations and Substitutions

This salad is incredibly flexible, and there are so many ways to make it your own. Don’t be afraid to experiment based on what’s in your fridge or pantry.

For a lighter version, swap the full-fat mayonnaise for a light version or even a mix of Greek yogurt and mayo. The yogurt adds a nice tang and protein boost without sacrificing too much creaminess.

You can switch out the macaroni for other small pastas like shells or ditalini. Just keep the shapes small so they integrate well with the potatoes and veggies.

If you’re not a fan of hard-boiled eggs, leave them out or replace them with chopped ham for a salty, savory twist. Diced spam or cooked bacon also works great for a more indulgent version.

Want a little heat? Add a spoonful of sweet relish or a dash of hot sauce to the dressing. Some people even mix in a spoonful of mustard for extra zing.

Trying to keep things dairy-free? Make sure your mayo doesn’t contain milk derivatives and skip the eggs entirely. It’ll still be delicious—just slightly different in texture.

No matter how you mix it up, this salad is all about comfort and flavor. Don’t be afraid to adjust the components until it tastes just right to you.

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