Hawaiian Potato Salad Recipe

There's something irresistibly comforting about a big bowl of Hawaiian Potato Salad. With its creamy texture, pops of sweetness, and satisfying bite, this island-style side dish brings a tropical twist to the classic you know and love.

I first tried this recipe at a backyard luau on Oahu, and I haven’t looked at potato salad the same way since. The combination of tender potatoes, macaroni, and a touch of tangy-sweet dressing is unforgettable—and now it's a must-have at every family BBQ or cookout we host.

Once you try this version, you’ll never want to go back. Let’s dive into what makes this dish so special.

Why You’ll Love This Hawaiian Potato Salad

This isn't your average picnic potato salad—Hawaiian Potato Salad brings the aloha spirit to your plate with every bite. It’s rich, creamy, and just a little bit sweet, making it a perfect side dish for grilled meats, kalua pork, or even a simple burger.

First off, it’s a total crowd-pleaser. The combination of tender potatoes and macaroni means you’re getting two beloved carbs in one delicious dish. It’s unique, comforting, and always the first bowl to empty at potlucks.

It's incredibly easy to make. While it tastes like something you’d find at a Hawaiian lunch plate joint, the ingredients are all easy to find at any grocery store, and the steps are super straightforward—even beginner cooks will feel confident making it.

Budget-friendly? Absolutely. With just a handful of pantry staples and some fresh veggies, you can whip up a generous bowl for a fraction of what you'd pay at a deli or Hawaiian restaurant.

This salad is also great for meal prep. It tastes even better the next day after the flavors have had time to meld, making it a perfect make-ahead side for weekend gatherings or weekday lunches.

If you’re ready to upgrade your potato salad game, let’s talk about what goes into this tropical favorite.

Ingredients Notes

The magic of Hawaiian Potato Salad lies in its deceptively simple ingredients that come together to create something unforgettable. Every component plays a role in delivering that creamy, tangy-sweet flavor you’ll fall in love with.

Let’s start with the potatoes. Russet potatoes are the classic choice for this dish, and for good reason—they're starchy, soft, and absorb all that luscious dressing. Cook them until they're just fork-tender, so they hold their shape without falling apart.

Macaroni is what makes this salad distinctly Hawaiian. Elbow macaroni is traditional, and its chewy texture adds contrast to the softness of the potatoes. Be sure to cook it a bit past al dente, as the noodles continue to soak up dressing as they sit.

The creamy base is where the magic happens. A generous amount of mayonnaise gives the salad its signature richness. Many locals swear by Best Foods (Hellmann’s), and for good reason—it adds just the right amount of tang without overpowering the rest of the ingredients.

Grated carrots and chopped celery bring a subtle crunch and a touch of sweetness that balance out the creaminess. Some versions include diced sweet onions or even green peas, depending on the family tradition.

You won’t need any special equipment—just a large pot, a strainer, a good mixing bowl, and a spatula. Chill time is important too, so make sure you give it at least an hour in the fridge before serving.

How To Make This Hawaiian Potato Salad

Creating this creamy, comforting Hawaiian classic is easier than you think. Just follow these steps and you’ll be serving up a taste of the islands in no time.

Start by peeling and dicing your russet potatoes into medium-sized chunks. Place them in a pot of cold, salted water and bring it to a boil. Simmer until they’re fork-tender—about 10-12 minutes—then drain and let them cool slightly. You want them warm, not hot, when you mix the salad.

While the potatoes are cooking, bring another pot of salted water to a boil and cook the elbow macaroni until soft—think just past al dente, around 9-10 minutes. Drain and rinse under cold water to stop the cooking, then set aside.

In a large bowl, combine the warm potatoes and cooked macaroni. Add a splash of apple cider vinegar and gently stir. This gives a subtle tang and helps the potatoes soak up more flavor.

Next, fold in the mayonnaise, grated carrots, chopped celery, and any optional ingredients like chopped sweet onion or peas. Mix gently but thoroughly to ensure every bite is coated. Taste and season with salt and pepper as needed.

Cover the bowl and let the salad chill in the fridge for at least one hour, or ideally overnight. The longer it rests, the better it tastes as all the flavors meld together beautifully.

Altogether, this dish takes about 30 minutes of active prep and an hour of chilling. Trust me—it’s well worth the wait.

Storage Options

This salad stores beautifully, making it perfect for prepping ahead of time. Transfer any leftovers to an airtight container and refrigerate—they’ll keep well for up to 4 days.

If you’re bringing it to a picnic or cookout, be sure to keep it chilled until ready to serve. Because of the mayonnaise, it’s best not to leave it out at room temperature for more than 2 hours.

You can also portion it into individual containers for easy grab-and-go lunches throughout the week. It pairs especially well with grilled chicken or cold sandwich wraps.

To rehydrate a chilled portion, stir in a spoonful of mayo or a splash of milk before serving. This brings back the creamy texture if it starts to thicken in the fridge.

Variations and Substitutions

One of the best things about Hawaiian Potato Salad is how customizable it is. Every island family has their own twist, and you can easily make it your own too.

Want to lighten things up? Try swapping some of the mayo for Greek yogurt or sour cream. You’ll still get the creaminess, with a little extra tang and protein.

For a pop of sweetness, add chopped pineapple or a spoonful of relish. It sounds unconventional, but it works beautifully with the savory flavors.

Some locals love adding boiled eggs for extra richness and protein. Just chop them up and fold them in at the same time as the vegetables.

If you're looking for a gluten-free version, simply swap the macaroni for a gluten-free pasta brand you trust. Just be mindful that some tend to break down more quickly after chilling.

Don’t be afraid to experiment with other mix-ins—chopped ham, green onions, or even crushed pineapple can all bring something special to the table. That’s the beauty of this dish—it’s all about making it your own.

Print