Hawaiian Potato Salad Recipe

There's something irresistible about a creamy, tangy Hawaiian Potato Salad that instantly transports you to a backyard luau. The blend of fork-tender potatoes, crunchy veggies, and a rich, mayo-based dressing delivers a unique twist on the classic American side dish—sweet, savory, and utterly comforting.

this Recipe

I first fell in love with this version of potato salad after a trip to Oahu, where it was served alongside smoky kalua pork and fluffy rice. Its signature softness and slightly sweet flavor made it unforgettable—and I knew I had to recreate it at home. Best part? It’s ridiculously easy to make, budget-friendly, and always a crowd favorite.

Let’s dive into why you’ll be making this Hawaiian Potato Salad on repeat.

Why You'll Love This Hawaiian Potato Salad

Get ready to fall in love with the side dish that’s guaranteed to outshine the main course. This Hawaiian Potato Salad brings the perfect mix of creamy, tangy, and subtly sweet flavors that set it apart from your average BBQ side.

First off, it’s incredibly easy to make. You don’t need any fancy ingredients or complicated techniques—just a pot, a bowl, and a few pantry staples. It comes together in about 30 minutes, plus some chill time in the fridge.

This dish is also super budget-friendly. You’re working with humble ingredients like potatoes, eggs, mayonnaise, and vegetables, all of which are affordable and easy to find. Feeding a crowd? This recipe can easily be doubled without breaking the bank.

What makes Hawaiian Potato Salad really shine is its unique texture and flavor. The potatoes are intentionally overcooked just a bit to give the salad its signature creamy consistency. Combined with a slight sweetness from a touch of sugar and the crunch of raw veggies, it’s a true textural delight.

Lastly, it’s the ultimate make-ahead dish. This salad actually tastes better after a few hours in the fridge, making it perfect for potlucks, picnics, and weeknight dinners alike. The flavors meld beautifully as it chills, so it’s ready to impress whenever you are.

Now let’s take a closer look at what makes this salad so delicious.

Ingredients Notes

The magic of this Hawaiian Potato Salad lies in the balance of a few simple, yet strategic ingredients. Each one plays a key role in achieving the dish’s creamy texture and bright, tangy flavor.

Russet potatoes are the foundation here. Unlike waxy varieties, russets break down slightly when cooked, which is exactly what you want. That soft, mash-like texture is what gives Hawaiian Potato Salad its signature creaminess. Be sure to peel them before boiling, and don’t be afraid to let them go a little past fork-tender.

Mayonnaise is what binds everything together and gives the salad its rich, velvety finish. Traditional Hawaiian versions often use Best Foods or Hellmann’s brand, and for good reason—it’s thick, creamy, and perfectly tangy. If you prefer a lighter version, you can sub in part Greek yogurt, but keep in mind it’ll alter the flavor slightly.

Hard-boiled eggs add protein and a subtle richness to the mix. Their soft texture blends beautifully with the potatoes, and when chopped finely, they almost disappear into the salad, contributing to that cohesive, creamy bite in every spoonful.

Grated carrots and celery provide a fresh crunch and subtle sweetness. The carrots bring color and a touch of sugar, while the celery adds a refreshing snap that balances the richness of the mayo.

You’ll also need a few pantry staples like vinegar, sugar, salt, and pepper. These tiny additions make a big difference, especially the vinegar—it brightens the entire salad and gives it that essential tang. No special equipment is needed here, just a good pot for boiling and a large mixing bowl for tossing everything together.

How To Make This Hawaiian Potato Salad

Making this creamy delight is a breeze—and trust me, the extra steps (like slightly overcooking your potatoes) are what take it from good to unforgettable.

Start by peeling and cutting your russet potatoes into large chunks. Boil them in salted water until they’re soft—just a bit past the usual fork-tender stage. You want them creamy, not mushy, but definitely softer than your typical potato salad texture. Once cooked, drain and let them cool for a few minutes in a colander before returning them to the warm pot to dry out slightly.

While the potatoes are cooking, prepare your hard-boiled eggs. Place them in a saucepan with enough water to cover, bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Once cool, peel and finely chop the eggs. The smaller the pieces, the better they’ll blend into the salad.

Grate your carrots and finely chop the celery, making sure both are uniform in size. These fresh ingredients will stay crisp in the creamy mix, offering a bit of bite in every forkful. Add them to a large bowl along with your chopped eggs.

Next, gently mash about a quarter of your cooked potatoes with a fork before adding the rest to the bowl. This little trick helps create that signature creamy texture. Then comes the good stuff: spoon in your mayonnaise, a splash of vinegar, a bit of sugar, salt, and pepper to taste. Mix gently but thoroughly until everything is well coated.

Cover the bowl with plastic wrap and let the salad chill in the fridge for at least two hours—overnight if you have the time. This resting period is crucial for melding the flavors and giving you that authentic island-style taste.

All in, you're looking at about 30 minutes of hands-on time, plus chill time. And what you get is a flavorful, velvety salad that’s perfect for any occasion.

Storage Options

Hawaiian Potato Salad stores beautifully, making it the perfect make-ahead side dish. Once prepared, transfer the salad to an airtight container and refrigerate. It will stay fresh for up to 4 days.

If you're prepping for a party, you can make the salad a day in advance. In fact, the flavor improves with time, so a little patience pays off here.

Avoid freezing this dish. The mayonnaise and potatoes don’t hold up well to freezing and thawing, often resulting in a watery, broken texture that just isn’t appetizing.

When it’s time to reheat—though this salad is usually served cold—just let it sit at room temperature for about 15–20 minutes before serving. Give it a quick stir and add a little extra mayo if it looks dry.

Variations and Substitutions

One of the best things about this Hawaiian Potato Salad is how flexible it is. With just a few tweaks, you can customize it to fit your preferences or whatever’s in your fridge.

If you're looking for a lighter version, try replacing some of the mayonnaise with plain Greek yogurt or even a splash of buttermilk. It’ll add tang and reduce the richness without compromising flavor too much.

Not a fan of celery? Swap it out for finely chopped sweet pickles or dill relish. This will give the salad a slightly different texture and a pop of brightness that works surprisingly well.

Want a pop of color and flavor? Stir in some finely diced red bell pepper or green onions. These add both visual appeal and a little sharpness to balance the creamy base.

For a protein boost, mix in chopped ham or crumbled bacon. These meaty additions turn the side dish into a satisfying lunch all on their own.

Don’t be afraid to make it your own. This salad is forgiving, flavorful, and fun to play around with—so get creative and make your perfect version.

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