Hawaiian Potato Salad Recipe

There's something irresistibly nostalgic about a big bowl of Hawaiian Potato Salad sitting front and center at a potluck or family BBQ. Creamy, tangy, and just a little sweet, this island-style twist on the classic potato salad is packed with texture and flavor—from fork-tender potatoes to crisp veggies and just the right touch of seasoning.

I first fell in love with Hawaiian potato salad during a trip to Oahu, where it was served alongside smoky kalua pork and sticky white rice. Ever since then, it’s been my go-to for summer cookouts and lazy weekend meals. It’s incredibly easy to make, crowd-pleasing, and pairs well with just about everything—from grilled meats to sandwiches or even on its own.

Whether you're planning a luau or just looking for a side dish with major flavor, this recipe will transport you straight to the islands.

Let’s dive into why you’re going to be obsessed with this version of potato salad.

Why You’ll Love This Hawaiian Potato Salad

Get ready to meet your new favorite BBQ side dish. This Hawaiian Potato Salad takes everything you love about traditional potato salad and makes it just a little more indulgent and tropical.

It’s creamy, comforting, and just the right amount of tangy. Unlike traditional versions that rely heavily on vinegar or mustard, this one leans into mayonnaise—giving it a silky richness that clings to every bite of potato and macaroni.

You get the best of both worlds—potatoes and pasta. It’s the classic Hawaiian style to mix cooked macaroni in with the potatoes, and trust me, it works. The contrast of textures makes it incredibly satisfying.

Perfect for meal prep and potlucks. It holds up beautifully in the fridge, which means you can make it a day ahead and let the flavors meld. In fact, it tastes even better after chilling for a few hours.

Customizable and family-friendly. Whether you want to sneak in some hard-boiled eggs, add a bit of pickle relish, or dial up the spice, this recipe is super adaptable to your family’s tastes.

With all that flavor and flexibility, let’s take a look at what goes into making this standout salad.

Ingredients Notes

The magic of Hawaiian Potato Salad lies in its humble, comforting ingredients that come together in the most flavorful way. Each element is simple on its own—but combined, they create something unforgettable.

The potatoes are the heart of the dish. I like to use Yukon Gold or red potatoes because they hold their shape well and have a naturally buttery texture. Peel them before boiling if you prefer a smoother finish, or leave the skins on for added texture and nutrients.

Elbow macaroni brings a signature Hawaiian twist. Cook it just past al dente so it becomes slightly soft—this helps it absorb more of the creamy dressing. Be sure to rinse it under cold water after cooking to stop the process and prevent clumping.

Mayonnaise is where that rich, creamy base comes from. Go for a full-fat version like Best Foods or Hellmann’s, which is the preferred choice in many island households. It gives the salad its luxurious texture and slight tang.

Grated carrots and chopped celery add both crunch and sweetness. The carrots offer a subtle, earthy sweetness that balances the richness of the mayo, while the celery brings a satisfying crispness to every bite.

Green onions and a splash of vinegar (typically apple cider or white vinegar) round out the flavor profile. The vinegar adds a little brightness, keeping the salad from feeling too heavy, and the onions give a mild bite that complements the creamy base beautifully.

As far as tools go, all you really need is a large pot, a mixing bowl, and a sturdy spoon. A box grater and sharp knife will make prep a breeze.

How To Make This Hawaiian Potato Salad

Making Hawaiian Potato Salad is as easy as boiling, mixing, and chilling—no fancy techniques, just simple steps that come together into something truly special.

Start by bringing a large pot of salted water to a boil. Peel and chop your potatoes into even chunks—about 1-inch pieces work best. Add them to the pot and cook until fork-tender, about 10–12 minutes. Drain well and let them cool slightly in a large mixing bowl.

While the potatoes cook, boil your elbow macaroni in a separate pot. Cook it until just past al dente—it should be tender but not mushy. Drain and rinse it under cold water to stop the cooking process. Add it to the bowl with the potatoes once it’s cool.

Next, prep your mix-ins. Grate the carrots, finely chop the celery, and slice the green onions. If you're adding extras like chopped hard-boiled eggs or pickle relish, now’s the time to get those ready, too.

In a small bowl, mix your mayonnaise with a splash of vinegar and a pinch of salt and pepper. Pour this dressing over the potato and macaroni mixture. Gently fold everything together, being careful not to mash the potatoes too much—you want some texture to remain.

Once fully mixed, cover the bowl and refrigerate for at least 2 hours, ideally overnight. This allows all the flavors to come together and gives the salad its signature creamy, chilled texture.

Plan on about 30 minutes of hands-on time, with a few hours of chill time to really bring it to life. It’s worth the wait!

Storage Options

This salad stores like a dream, making it perfect for leftovers and meal prep.

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4–5 days. Give it a quick stir before serving to reincorporate any separated dressing.

Meal prep: You can make it the night before a gathering and let it chill overnight. In fact, the flavor improves as it sits.

Freezer: Freezing isn’t recommended for this dish. The texture of the mayonnaise and potatoes doesn’t hold up well after thawing.

Reheating: Hawaiian Potato Salad is meant to be served cold or at room temperature, so no reheating is needed—just let it sit out for 10–15 minutes before serving if it's straight from the fridge.

---

Variations and Substitutions

This recipe is all about comfort and flexibility—there’s plenty of room to make it your own.

Add hard-boiled eggs for extra richness. Chop them finely and mix them in with the potatoes for a classic picnic-style addition.

Pickle relish or diced pickles add a sweet-and-sour pop that some Hawaiian-style salads include. It adds brightness and a little crunch.

Swap the mayo. If you're looking for a lighter option, use half mayo and half Greek yogurt or sour cream. You’ll still get the creaminess with a tangy twist.

Make it spicy. Add a little kick with some diced jalapeño or a spoonful of sriracha stirred into the dressing. It’s a fun contrast to the salad’s usual mellow vibe.

Go vegetarian or vegan. This recipe is already vegetarian, but to make it vegan, simply use a plant-based mayo. Most taste just as rich and creamy.

No matter how you tweak it, this Hawaiian Potato Salad is all about bringing comfort to the table with a little island flair. Don’t be afraid to experiment—you might just stumble on your own signature version.

Print