There's something irresistibly comforting about a chilled bowl of Hawaiian Potato Salad on a warm day. The creamy dressing, tender chunks of potato, and slight tang from apple cider vinegar blend beautifully with the sweet crunch of shredded carrots and the umami flavor of chopped eggs.

I first discovered this recipe at a beach potluck on the North Shore of Oahu. It was nestled between grilled teriyaki chicken and sticky rice, and from the first bite, I was hooked. Now, it’s a staple at our family gatherings and a favorite request at every summer BBQ. It’s simple, crowd-pleasing, and even better made ahead of time.

Let’s take a closer look at what makes this dish so special.

Why You’ll Love This Hawaiian Potato Salad

Get ready to add a new favorite to your side dish rotation. Hawaiian Potato Salad isn’t your average picnic salad—it’s creamy, slightly sweet, and packed with comforting, down-home flavors.

To start, it’s incredibly easy to make. You only need a handful of simple ingredients and one large mixing bowl. There’s no fancy equipment, and the steps are straightforward, making it a stress-free dish to prepare ahead of time.

It’s also perfectly budget-friendly. Most of the ingredients are pantry staples or inexpensive grocery items like potatoes, eggs, and mayonnaise. You can easily double the batch to serve a larger crowd without stretching your budget.

This salad is ideal for gatherings. Whether you're planning a luau-themed party or just looking for a hearty, satisfying side dish, it holds up well for hours and pairs beautifully with grilled meats, seafood, or a scoop of macaroni salad for the full Hawaiian plate lunch experience.

Finally, it’s make-ahead friendly, which is a lifesaver when prepping for parties. In fact, it tastes even better after a few hours in the fridge, allowing all those delicious flavors to meld together.

Now that you're excited, let’s break down what you’ll need to make it happen.

Ingredients Notes

The beauty of Hawaiian Potato Salad is in its simplicity. A few humble ingredients come together to create something rich, creamy, and deeply satisfying.

Russet potatoes are the star of the show. Their starchy texture helps them absorb the dressing, creating that ultra-creamy consistency you want in a good potato salad. Be sure to peel them before boiling for that smooth, velvety mouthfeel typical of Hawaiian-style salads.

Mayonnaise brings everything together. Traditional Hawaiian Potato Salad uses a generous amount of real mayo—preferably Best Foods or Hellmann’s, which are commonly used in island cooking. It gives the salad its signature creamy richness and just the right tang.

Apple cider vinegar is the secret weapon. Adding a splash to the warm potatoes before mixing in the rest of the ingredients adds a subtle tang that balances the richness of the mayo. It’s a small step that makes a big difference in flavor.

Hard-boiled eggs add body and a touch of savory flavor to the salad. They’re chopped fine and stirred throughout, giving each bite a hint of umami that elevates the whole dish.

Shredded carrots and sweet onion give the salad crunch and a hint of natural sweetness. The carrot adds beautiful color and texture, while the onion rounds out the flavor with a mild, savory bite.

As for equipment, you won’t need much—just a large pot for boiling potatoes, a cutting board and knife, and a big mixing bowl. A potato masher or fork can help break down the potatoes slightly for that authentic soft texture, but even a wooden spoon will do in a pinch.

How To Make This Hawaiian Potato Salad

Making this salad is a relaxing, no-rush process—perfect for a weekend prep or a quiet evening in the kitchen.

Start by peeling and chopping your russet potatoes into large chunks. Place them in a pot of cold salted water, then bring it to a boil. This helps the potatoes cook evenly and absorb some of that salt for better flavor. Boil until just fork-tender—don’t overcook or they’ll get mushy in the salad.

While the potatoes cook, you can prepare your hard-boiled eggs. I like to use the 12-minute method: bring the eggs to a boil, cover, turn off the heat, and let them sit for 12 minutes before plunging them into ice water. Once cooled, peel and finely chop them.

Once your potatoes are done, drain them and place them in a large bowl. While still warm, drizzle with apple cider vinegar and gently toss. This step allows the potatoes to absorb that tangy brightness, adding depth to the final flavor.

After the potatoes have cooled slightly, add in the mayonnaise, chopped eggs, shredded carrots, and minced sweet onion. Stir gently to combine. For a more traditional texture, slightly mash some of the potatoes as you mix—it creates a creamy base while still leaving plenty of texture.

Taste and adjust as needed. Add more mayo if the mixture seems dry, a touch more vinegar if you like it tangier, or even a pinch of sugar if your carrots aren’t naturally sweet enough. Once you’re happy with the flavor, cover and refrigerate for at least two hours before serving. The rest time helps everything meld beautifully.

Storage Options

This Hawaiian Potato Salad stores exceptionally well, making it a fantastic make-ahead option for busy weeks or party prep.

In the fridge, store the salad in an airtight container for up to 4 days. The flavors tend to deepen over time, and the texture becomes even creamier after a night in the fridge.

If you’re planning to serve it at an outdoor event, keep it chilled as much as possible. Use a cooler with ice packs, and avoid letting it sit out for more than two hours to maintain food safety.

This dish isn’t ideal for freezing, as the mayo-based dressing can separate and become grainy when thawed. For best results, make only what you plan to eat within a few days.

To rehydrate slightly dry leftovers, just stir in a spoonful of fresh mayo or a splash of milk before serving. Give it a taste to adjust seasoning if needed, especially after a day or two in the fridge.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to your preferences or what you already have on hand.

You can swap out russet potatoes for Yukon Golds if you prefer a creamier, more buttery texture. Just keep in mind that Golds hold their shape a bit more, so mash gently if you still want that soft Hawaiian-style feel.

Not a fan of sweet onion? Try green onions for a milder flavor and a pop of color. Red onions can also work if you like a bit more bite—they add a pretty contrast too.

For a twist, try adding a handful of frozen peas or chopped celery for extra crunch and freshness. Some island-style versions even include diced pickles or relish for a sweet-and-tangy surprise.

Looking for a little protein boost? Add in some diced ham or Spam—a true Hawaiian classic. Just be sure to chop it finely so it blends in nicely with the rest of the ingredients.

Want to make it a little lighter? Use a combination of mayo and Greek yogurt or sour cream. You’ll still get a creamy consistency, but with a bit less richness and added tang.

Don’t be afraid to play with the mix-ins and seasoning to make this salad your own. Once you have the base recipe down, the possibilities are endless—and delicious.