Hawaiian Potato Salad Recipe

There's something irresistibly nostalgic about Hawaiian potato salad—the kind that shows up at every family luau, tucked between sticky ribs and a mountain of steamed rice. Creamy, cool, and slightly tangy, it’s the perfect balance to smoky grilled meats and tropical flavors.

I fell in love with this island-style classic on a trip to Maui, where it was served alongside a plate lunch that stole my heart. Ever since, I’ve been recreating it at home—no spam required, just soft potatoes, tender macaroni, and a creamy dressing that soaks into every bite. It’s comforting, easy, and always a crowd favorite at potlucks or BBQs.

Let’s dive into what makes this Hawaiian potato salad so special.

Why You'll Love This Hawaiian Potato Salad

Get ready to meet your new favorite side dish. This Hawaiian potato salad isn’t just creamy and delicious—it’s a refreshing twist on the traditional versions you may be used to.

First, this salad is incredibly easy to make, using basic ingredients that come together with minimal effort. You can even make it ahead of time, which makes it a dream dish for entertaining or meal prep.

It’s also ultra-creamy, thanks to a generous amount of mayonnaise and a secret touch of apple cider vinegar. The mayo softens the edges of the cooked potatoes and pasta, making every spoonful rich and indulgent without being heavy.

Family-friendly and filling, this salad is often served as part of a classic Hawaiian plate lunch. The blend of soft potatoes and elbow macaroni gives it a hearty texture that pairs beautifully with BBQ chicken, kalua pork, or teriyaki beef.

Finally, this recipe is easy to customize. Want to add boiled eggs? Go for it. Prefer a little crunch with chopped celery or carrots? Totally fine. But even at its simplest, this salad stands on its own.

Next, let’s break down the ingredients that make this dish sing.

Ingredients Notes

This Hawaiian potato salad uses humble, easy-to-find ingredients that come together in the most comforting way. Each component plays a role in creating the perfect blend of texture, richness, and that signature tang.

Russet potatoes are the foundation of this salad. Their soft, starchy texture is ideal because they break down slightly after cooking, helping the dressing soak in beautifully. Some even mash a bit of the potato into the mix to make the salad extra creamy, which is a classic touch.

Elbow macaroni is what sets Hawaiian potato salad apart from its mainland cousins. It adds a nice chew and bulk to the salad, giving it more body and making it a complete side dish on its own. Be sure not to overcook it—slightly firm pasta holds up best.

The dressing begins with a base of real mayonnaise, which is non-negotiable here. It’s the key to the rich, velvety texture. Look for full-fat versions for the best flavor and creaminess. A splash of apple cider vinegar gives it just the right amount of zing, while a little sugar balances everything out.

Grated carrots or sometimes finely chopped celery are added for subtle texture and a hint of sweetness or crunch. They’re not always included in traditional recipes, but they add freshness and a pop of color that make the salad even more appealing.

As for equipment, all you really need is a large mixing bowl, a pot for boiling, and a bit of patience while everything chills. Letting it rest in the fridge for a few hours helps all those flavors mingle and mellow into something magical.

How To Make This Hawaiian Potato Salad

Making Hawaiian potato salad is a simple process, but a few little details can take it from good to great. Let me guide you through it.

Start by peeling and chopping your russet potatoes into medium-sized chunks. Place them in a large pot of salted water and bring to a gentle boil. Simmer until fork-tender, but not falling apart—this usually takes about 10–12 minutes. Drain and let them cool slightly.

While the potatoes are cooking, bring another pot of water to a boil and add the elbow macaroni. Cook until just past al dente, about 1 minute longer than the box suggests. This slightly softer texture is what you want for that classic Hawaiian salad mouthfeel. Drain and rinse under cool water to stop the cooking.

In a large bowl, combine the warm potatoes and macaroni. While still slightly warm, gently fold in the apple cider vinegar and let it sit for 10 minutes. This step helps the starches absorb the vinegar, adding subtle tang and enhancing the overall flavor.

Once the mixture has cooled completely, add the mayonnaise, grated carrots, and sugar. Stir gently to coat everything evenly. If you like a more mashed consistency, go ahead and press some of the potatoes against the side of the bowl as you mix.

Cover and refrigerate for at least 2 hours, or ideally overnight. The flavors deepen and the texture becomes irresistibly creamy with time. When ready to serve, give it one last stir and taste for seasoning—you can always add a pinch of salt or another spoonful of mayo.

This whole process takes about 30–40 minutes, plus chill time. It’s easy, mostly hands-off, and the result is a silky, nostalgic salad that everyone will come back for seconds of.

Storage Options

Hawaiian potato salad stores beautifully, making it ideal for prepping ahead of time or enjoying leftovers for a few days.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves as it sits, but make sure to give it a good stir before serving again, as the dressing can separate slightly.

Avoid freezing this salad—because of the mayonnaise and potatoes, the texture won’t hold up well once thawed. It can become watery or grainy, which is not what you want.

If you're bringing this to a potluck or picnic, keep it chilled until serving. Use an insulated cooler or place the serving bowl over a bed of ice to keep things food-safe, especially on hot days.

To rehydrate the salad after a day or two, just stir in a tablespoon or two of fresh mayonnaise before serving. This brings back the silky texture without compromising flavor.

Variations and Substitutions

One of the best things about this Hawaiian potato salad is how easily you can tweak it to suit your tastes or pantry.

For a little protein boost, try adding chopped hard-boiled eggs. This gives the salad an extra-rich bite and turns it into more of a complete meal.

If you want more texture, finely diced celery or red onion can add a crisp bite. Just be mindful of the quantity—you don’t want anything to overpower the creamy base.

To lighten things up a bit, substitute part of the mayonnaise with Greek yogurt. You’ll still get creaminess, but with a slight tang and fewer calories. Just don’t swap it all, or you’ll lose that classic richness.

Looking for a little sweetness? Add a few tablespoons of sweet pickle relish. It’s not traditional, but it brings a Southern-style twist that many people adore.

Don’t be afraid to experiment. Whether you like it smoother, chunkier, sweeter, or more savory, Hawaiian potato salad is endlessly adaptable. Once you get the base right, the rest is up to you.

Let this tropical twist on classic potato salad become your new go-to—perfect for summer cookouts, casual dinners, or just whenever you're craving a taste of the islands.

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