Hawaiian Potato Salad Recipe

There's something irresistible about the creamy, tangy bite of Hawaiian Potato Salad. With its uniquely sweet twist, tender macaroni, and hearty chunks of potato, this island-inspired side dish brings sunshine to any table—no passport required.

this Recipe

The first time I tried Hawaiian-style potato salad was at a beachside potluck in Maui. Served alongside smoky kalua pork and sticky white rice, the chilled salad was the perfect creamy contrast to the savory meats and tropical heat. Ever since, it's been my go-to recipe for BBQs, cookouts, and any meal that needs a little aloha flair.

Let’s dive into why this chilled classic is about to become your new favorite side dish.

Why You’ll Love This Hawaiian Potato Salad

Get ready to fall for the cool, creamy comfort of Hawaiian Potato Salad. Whether you’re hosting a backyard luau or meal prepping for the week, this dish delivers on flavor, texture, and ease.

First off, it’s the ultimate make-ahead side. This salad actually tastes better after a few hours in the fridge, once the flavors have had time to mingle. It’s perfect for prepping the night before a party or picnic.

It’s also incredibly family-friendly. The gentle sweetness from sweet pickles and the creamy mayo base make it a crowd-pleaser, especially for kids who aren’t fans of tangy vinegar-based salads.

You’ll appreciate how budget-friendly this dish is, too. Made with pantry staples like potatoes, eggs, and mayo, it’s an affordable way to feed a crowd without sacrificing flavor or presentation.

And don’t forget how versatile it is. Serve it alongside grilled meats, pack it into lunchboxes, or enjoy it solo as a chilled comfort dish on a warm afternoon. It’s the kind of recipe that works year-round.

Now let’s talk about what makes this version extra special—starting with the ingredients.

Ingredients Notes

This Hawaiian Potato Salad gets its signature flavor from a handful of simple, well-chosen ingredients. Each component plays a key role in the dish’s creamy texture and subtly sweet flavor profile.

Potatoes are the star of the show here. I prefer using russet potatoes for their soft, fluffy texture once cooked. They soak up the dressing beautifully and give that classic, melt-in-your-mouth bite. Just be sure not to overcook them—you want them tender but not mushy.

Macaroni might seem like an unexpected addition, but it’s actually a traditional component of Hawaiian-style potato salad. The cooked elbow noodles add body and help the salad feel heartier. I recommend cooking them just past al dente for that signature creamy softness.

Mayonnaise is what brings everything together. For that authentic island flavor, try using Best Foods or Hellmann’s brand—many Hawaiians swear by it. The richness of the mayo pairs perfectly with the sweetness of the pickles and balances the starchiness of the potatoes and pasta.

Sweet pickles (or sweet pickle relish) add a bright, tangy contrast to the creamy elements. They’re what give this salad that hint of sweetness you won’t find in your typical potato salad. Don’t skip them—they’re essential for that island flair.

You’ll also need a few hard-boiled eggs, which add richness and a bit of extra protein. I like chopping them fine so they blend seamlessly into the salad, but if you prefer chunkier bites, go for a rougher chop.

As for equipment, all you really need is a large pot for boiling, a sharp knife for chopping, and a big mixing bowl to bring everything together. A potato masher can also come in handy if you like a softer, slightly mashed texture to your salad.

How To Make This Hawaiian Potato Salad

Making Hawaiian Potato Salad is easier than you might think, and the hands-on time is minimal. The key is allowing everything to chill and mingle before serving—trust me, it's worth the wait.

Start by boiling your potatoes. Peel them first, then cut them into bite-sized chunks. Boil in salted water until just fork-tender—usually about 10 to 12 minutes. Drain them and set aside to cool. If they fall apart slightly during stirring later, that’s totally fine—it adds to the creaminess.

At the same time, bring another pot of water to a boil and cook your elbow macaroni. Once tender (not too al dente), drain and rinse under cold water to stop the cooking and prevent sticking. Set it aside to cool with the potatoes.

While those cool, prep your mix-ins. Hard-boil a few eggs and chop them once cooled. Dice your sweet pickles or grab a spoonful or two of sweet relish. If you're adding in extras like celery or shredded carrots, now’s the time to get those ready too.

Once everything’s cooled, it’s time to bring it all together. In a large mixing bowl, combine the potatoes, macaroni, chopped eggs, pickles, and any optional veggies. Add a generous scoop of mayonnaise and stir gently to combine. The mayo should coat everything without being overly soupy—add a little at a time until you reach the desired creaminess.

Taste and season with salt and pepper, and don’t be afraid to give it a splash of pickle juice if you want a touch more tang. Cover the bowl and refrigerate for at least two hours before serving. Overnight is even better.

The total hands-on time is around 30 minutes, but make sure to allow for at least two hours of chilling. The result? A cold, creamy, flavor-packed salad that only gets better with time.

Storage Options

One of the best parts about this salad is how well it stores. In fact, it's one of those rare dishes that improves after sitting in the fridge for a while.

Store any leftover potato salad in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to 4 days, making it a great option for meal prep or party leftovers.

If you’re making it ahead of time, you can prep all the ingredients separately and mix them just before serving. This helps maintain the texture of the potatoes and pasta, especially if you’re serving it for a special event.

Freezing isn’t recommended, as the mayonnaise tends to separate and become grainy after thawing. Stick to refrigeration for best results.

When it’s time to reheat—if you want to serve it warm or room temp—just let it sit on the counter for 15–20 minutes. You can also microwave a small portion for 20–30 seconds, but be aware that it’s traditionally served chilled.

Variations and Substitutions

Hawaiian Potato Salad is a great base for all kinds of flavor twists. Once you’ve mastered the classic version, try mixing it up with some creative additions.

Want a little heat? Add a dash of hot sauce or a pinch of cayenne pepper to the mayo mixture. A spoonful of Dijon mustard also adds a subtle kick without overpowering the sweet notes.

For a protein boost, mix in some chopped spam or shredded rotisserie chicken—both popular add-ins across Hawaii. They make the dish feel more like a main course and less like a side.

Looking to lighten things up? Swap half the mayo for Greek yogurt. You’ll still get that creamy texture with a little added tang and a boost of protein.

Not into sweet pickles? Try using dill pickles or capers for a brinier flavor profile. It won’t be quite as traditional, but it’s still totally delicious.

This dish is made for personalization, so don’t hesitate to experiment with herbs, mix-ins, and textures. The key is balancing creaminess, starchiness, and just the right amount of sweetness.

Now that you’ve got the recipe, it’s time to bring a little island magic into your kitchen—no plane ticket required.

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