Hawaiian Potato Salad Recipe

There's something magical about a chilled bowl of Hawaiian Potato Salad on a warm day. Creamy, slightly tangy, and studded with tender potatoes and sweet, crunchy vegetables, this island-style side dish brings a burst of tropical flavor to any table.

I first discovered this recipe during a backyard luau hosted by a family friend who grew up in Maui. One spoonful and I was hooked—the silky mayo dressing, the perfectly cooked potatoes, and the surprise twist of macaroni made it unforgettable. It’s now a must-have at every barbecue and potluck in our house, thanks to how easy and crowd-pleasing it is.

Let’s dive into why this dish deserves a permanent spot in your recipe rotation.

Why You’ll Love This Hawaiian Potato Salad

Get ready to fall head over heels for your new favorite cookout companion. Hawaiian Potato Salad is more than just a side—it's a conversation starter, a comfort food, and a tropical vacation all in one bowl.

First, it’s incredibly easy to make. With just a few basic ingredients and straightforward steps, you’ll have a big bowl ready in under an hour. No special skills or fancy techniques needed.

It’s also budget-friendly. Potatoes, eggs, pasta, and a handful of pantry staples come together to create a large, filling dish that feeds a crowd without draining your wallet.

This potato salad is family-approved and perfect for gatherings. Kids love the subtle sweetness, while adults appreciate the nostalgic, comforting flavor. It pairs beautifully with grilled meats, seafood, or even a simple sandwich.

And the best part? It’s make-ahead friendly. In fact, it tastes even better after a few hours in the fridge, making it the perfect prep-ahead dish for parties, picnics, and weekday lunches.

Now that you're sold, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of Hawaiian Potato Salad lies in its unique blend of ingredients—simple on their own, but together they create something truly special.

Potatoes are the heart of this recipe. I recommend using Yukon Gold or red potatoes for their creamy texture and ability to hold their shape. Be sure not to overcook them—you want them fork-tender but not mushy. Let them cool slightly before mixing so they don’t fall apart in the salad.

Elbow macaroni might seem like an unusual addition to potato salad, but it’s a signature element of the Hawaiian version. The pasta adds a soft, chewy contrast to the potatoes and helps the salad feel more substantial. Cook it just past al dente so it blends smoothly into the creamy base.

Hard-boiled eggs add richness and a slightly firm bite. I like to chop them finely so they distribute evenly throughout the salad, creating little pockets of flavor in every bite. They also contribute to the salad’s overall creaminess when mixed in.

Mayonnaise is the magic that brings everything together. Go for a rich, full-fat variety for the best flavor and texture. Hawaiian potato salad typically uses a generous amount of mayo, so don’t skimp! A splash of apple cider vinegar or a touch of pickle juice can help balance the richness with a hint of acidity.

Vegetables like grated carrot, finely chopped celery, and sometimes sweet onion add texture, color, and a light crunch. Some versions even include a touch of crushed pineapple for a hint of sweetness—feel free to experiment depending on your taste!

All you need for this recipe equipment-wise is a large pot for boiling the potatoes and pasta, a strainer, and a big mixing bowl. A potato masher or fork can be handy if you like your salad a bit smoother, but it’s totally optional.

How To Make This Hawaiian Potato Salad

Making Hawaiian Potato Salad is easier than you might think. It comes together in just a few simple steps, and once you’ve got the basics down, it’s endlessly customizable.

Start by boiling your potatoes in salted water until they’re tender but not falling apart—usually about 12–15 minutes depending on size. Drain and let them cool slightly before cutting them into bite-sized chunks. You can peel them before or after boiling, depending on your texture preference.

While the potatoes are cooking, prepare your elbow macaroni in a separate pot. Cook it until just past al dente—it should be tender without being mushy. Drain and rinse with cold water to stop the cooking process and prevent clumping.

Next, hard-boil your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for about 10–12 minutes. Peel and chop them finely once cooled. You can even mash one or two eggs into the mayo dressing for extra creaminess.

In a large bowl, combine the cooled potatoes, macaroni, chopped eggs, and your choice of finely grated carrot, celery, and onion. Stir gently to avoid breaking up the potatoes too much.

Now for the dressing: mix mayonnaise with a splash of vinegar or pickle juice, a pinch of salt, and a bit of black pepper. Some people like to add a spoonful of mustard or a dash of sugar for balance—this is where you can get creative! Fold the dressing into the potato mixture until everything is well coated and creamy.

Cover and chill the salad for at least 2 hours before serving. This resting time allows all the flavors to meld and makes the texture even more luxurious. The final result is a creamy, dreamy side dish that’s impossible to resist.

Storage Options

One of the best things about Hawaiian Potato Salad is how well it keeps. In fact, it often tastes better the next day once the flavors have had time to deepen.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to keep it chilled until just before serving, especially if you're bringing it to a potluck or picnic.

Avoid freezing, as the mayo-based dressing doesn’t hold up well to thawing. The texture of the potatoes and pasta can also become grainy once frozen and reheated.

When reheating isn’t needed (and usually it’s not), just give the salad a quick stir before serving. If it seems a little dry after sitting, you can stir in a tablespoon or two of fresh mayo to bring back the creaminess.

Variations and Substitutions

This potato salad is wonderfully flexible, so don’t be afraid to make it your own based on what you have on hand.

Want a lighter version? Try using Greek yogurt or a blend of yogurt and mayo for a tangy, lower-fat option. It’ll change the flavor slightly, but still taste great.

If you’re avoiding eggs, you can leave them out entirely and still have a delicious dish. Try adding a bit of avocado for creaminess or boost the veggies to make up the volume.

For a gluten-free version, simply swap out the macaroni for a gluten-free pasta or leave it out altogether. The salad will be slightly less traditional, but still packed with flavor.

To make it more of a meal, stir in some diced ham, tuna, or even shredded rotisserie chicken. It turns the side dish into a satisfying lunch or light dinner.

Some people like a sweeter flavor and add a spoonful of relish or a bit of crushed pineapple. If you love that island-style twist, go for it! A little sweetness adds great contrast to the savory elements.

No matter how you tweak it, this Hawaiian Potato Salad is sure to bring sunshine to your table. Experiment with flavors, make it your own, and most importantly—enjoy every creamy, comforting bite.

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