Tasty Hawaiian Style Potato Salad

Finding the perfect potato salad recipe for summer gatherings can feel like an endless search. Between juggling different family preferences and trying to bring something unique to the neighborhood potluck, it’s easy to get stuck in a rut with the same old mayo-heavy classic everyone expects.

That’s why this Hawaiian style potato salad has become my go-to recipe – it’s a little different from the mainland version, super easy to put together, and brings just the right balance of creamy and sweet that gets people asking for the recipe every single time.

What Kind of Potatoes Should I Use?

While the recipe calls for russet potatoes, you actually have a few good options when making Hawaiian-style potato salad. Russets are a classic choice because they break down a bit during cooking, helping to create that creamy, slightly mashed texture that’s characteristic of Hawaiian mac salad. If you prefer your potatoes to hold their shape better, you could swap in waxy potatoes like Yukon Golds – they’ll stay firmer and give you more distinct chunks in the final dish. Just make sure to cook your potatoes until they’re tender but not falling apart – you should be able to easily pierce them with a fork but they shouldn’t be mushy. A helpful tip is to start your potatoes in cold water and bring them up to a boil, which helps them cook more evenly.

Options for Substitutions

This potato salad recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Russet potatoes: You can swap these with Yukon Gold or red potatoes. Just keep in mind that Yukons will give you a creamier texture, while red potatoes hold their shape better.
• Elbow macaroni: Any small pasta shape works here – try small shells, ditalini, or even orzo. Just cook according to the package instructions.
• Mayo: For a lighter version, replace half the mayo with Greek yogurt or sour cream. You could also use light mayo, but the texture might be slightly different.
• Frozen peas: Canned peas can work in a pinch (drain them well), or swap them out for corn or chopped green beans.
• Sweet pickle relish: No relish? Finely chop some sweet pickles, or use dill relish if you prefer a tangier taste.
• Red onion: Yellow or white onions work too, or try green onions for a milder flavor. Just make sure to chop them really fine.
• White vinegar: Apple cider vinegar or rice vinegar can step in here – they’ll add a slightly different but still tasty tang to your salad.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hawaiian potato salad is overcooking the potatoes and macaroni – you want the potatoes to be tender but still hold their shape, and the pasta to be al dente, as they’ll continue to soften as they cool and absorb the dressing. Another common error is skipping the vinegar step – adding a splash of vinegar to the warm potatoes helps them absorb more flavor and adds a subtle tang that balances the creamy mayo dressing. To prevent a watery salad, make sure your frozen peas are completely thawed and patted dry, and avoid using warm ingredients when mixing in the mayonnaise, as this can cause the dressing to break down. For the best flavor development, let the salad chill for at least 4 hours (or overnight) before serving, and remember to taste and adjust the seasoning right before serving since cold temperatures can dull flavors.

What to Serve With Hawaiian Potato Salad?

This creamy, loaded potato salad is perfect for your next backyard BBQ or luau-themed gathering! Since it’s already packed with both potatoes and macaroni, it works great alongside grilled meats like teriyaki chicken, kalua pork, or some juicy hamburgers. You might want to add some fresh fruit to your spread – think chunks of pineapple, mango, or papaya to keep with the Hawaiian theme. For a complete plate lunch style meal, serve it with a scoop of white rice and some grilled vegetables like zucchini or bell peppers.

Storage Instructions

Keep Cool: This Hawaiian style potato salad needs to be kept in the fridge in an airtight container. It’ll stay fresh and tasty for up to 4 days. Since it contains mayo and eggs, never leave it sitting out at room temperature for more than 2 hours – food safety first!

Make Ahead: Want to prep this ahead for a party? You can make it up to 24 hours in advance. In fact, letting it chill overnight actually helps the flavors blend together better! Just give it a good stir before serving, and add a splash of mayo if it seems a bit dry.

Pack for Picnics: If you’re taking this to a potluck or picnic, keep it cold by nestling the serving bowl in a larger bowl filled with ice. You can also transport it in a cooler with ice packs to maintain the right temperature until serving time.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	240-300 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 250-270 g

Ingredients

• 1 tsp salt
• 2.5 cups mayonnaise (I prefer Hellmann’s for this recipe)
• 4 hard-boiled eggs
• 4 russet potatoes
• 1/2 cup sweet pickle relish (adds a nice tang and sweetness)
• fresh parsley (for garnish, optional)
• 1/4 cup chopped red onion
• 1/4 cup chopped celery (adds an important crunch)
• 1 tbsp white vinegar (distilled for a clean taste)
• 4 garlic cloves (minced for best flavor)
• 1 cup frozen peas (thawed to avoid watering down the salad)
• 1/2 tsp black pepper
• 2 cups elbow macaroni
• 1/2 cup shredded carrots

Step 1: Cook the Potatoes and Macaroni

Begin by filling a large pot with cold salted water and adding your potatoes.

Bring the water to a boil, then reduce to a simmer.

Cook the potatoes until they are just soft enough to be easily pierced with a fork, but not falling apart, approximately 10-15 minutes.

Simultaneously, cook the macaroni according to the package directions in a separate pot of boiling water.

Step 2: Strain and Season

Once the potatoes and macaroni are cooked, remove them from heat.

Strain both well to eliminate excess moisture.

Transfer the potatoes and macaroni to a large mixing bowl.

While they are still warm, gently toss them with vinegar, taking care not to break the potatoes too much.

Step 3: Cool and Combine with Mayonnaise

Allow the potatoes and macaroni to cool slightly.

Add mayonnaise to the mixture and fold gently until just combined, ensuring even coating without mashing the potatoes.

Step 4: Add Remaining Ingredients

Once the potatoes and macaroni are coated with mayonnaise, add hard-boiled eggs, garlic, peas, carrots, sweet relish, red onion, and celery to the bowl.

Season with salt and pepper to taste.

Gently fold the mixture again to combine all ingredients thoroughly.

Step 5: Chill and Serve

Cover the mixing bowl tightly and chill the salad in the refrigerator for at least four hours to allow the flavors to meld together.

Before serving, if desired, top with fresh chopped parsley for added freshness.

Enjoy your delicious salad!