Hawaiian Potato Salad Recipe

There's something irresistible about the first bite of a cool, creamy Hawaiian Potato Salad on a sunny day. The tender potatoes, sweet bursts of carrot, and the gentle tang of mayonnaise come together in a dish that's both comforting and refreshingly light.

this Recipe

I first discovered Hawaiian Potato Salad during a backyard luau we hosted years ago. The laid-back tropical vibe, the laughter of friends, and the amazing flavors of island-inspired dishes left a lasting impression. This salad quickly became a staple in our summer cookouts — it's quick, easy, and always a crowd-pleaser.

This recipe captures all the charm of the islands in a simple, make-ahead dish that's perfect for picnics, potlucks, and family dinners. Let's dive in!

Why You'll Love This Hawaiian Potato Salad

Get ready to fall in love with your new go-to side dish. This Hawaiian Potato Salad is more than just tasty — it's a mini tropical vacation on your plate.

First, it’s delightfully simple to make. You won't need any complicated techniques or fancy ingredients — just straightforward steps and a few pantry staples.

Secondly, it's incredibly budget-friendly. With just potatoes, carrots, eggs, and a few seasonings, you can whip up a big bowl for very little money, making it perfect for feeding a crowd.

Third, the texture is absolutely dreamy. The potatoes are cooked until tender but not mushy, and the slightly mashed texture creates a luscious, creamy mouthfeel that’s oh-so-satisfying.

Lastly, it's wonderfully versatile. You can serve it as a side for grilled meats, burgers, or even as a hearty vegetarian option for potlucks.

Once you taste this rich, creamy salad, it’ll be hard to imagine a summer gathering without it.

Ingredients Notes

The beauty of Hawaiian Potato Salad lies in its simplicity. Each ingredient brings a little something special to the table, resulting in a dish that's comforting yet refreshing.

Russet Potatoes are the heart of this recipe. Their starchy texture allows them to break down just enough when mixed, creating a luscious, almost mashed base that's key to this salad's creamy character.

Carrots add a lovely pop of color and subtle sweetness. They’re finely shredded so they distribute evenly throughout the salad, giving each bite a little crunch and a natural hint of sugar.

Hard-boiled Eggs bring richness and an extra layer of creaminess. The yolks blend into the dressing slightly, while the whites add delicate texture throughout the salad.

Mayonnaise is the essential binder here. For the most authentic flavor, use a high-quality, full-fat mayonnaise like Best Foods or Hellmann's. It’s worth it!

You won’t need much in the way of special equipment — just a sturdy pot for boiling, a sharp knife, and a big mixing bowl to bring everything together.

How To Make This Hawaiian Potato Salad

Creating this irresistible Hawaiian Potato Salad is easier than you think. Let's walk through it together.

Start by peeling and chopping your Russet potatoes into large, even chunks. Place them in a pot of salted water and bring to a boil. Simmer gently until they're tender enough to pierce with a fork but still hold their shape — about 10-12 minutes.

While the potatoes are cooking, peel and finely shred your carrots, and prepare your hard-boiled eggs by boiling them for about 10 minutes. Once cooled, peel and chop them roughly.

Once the potatoes are done, drain them well and let them cool slightly. Then, gently mash a few pieces with the back of a spoon as you mix them. This trick gives the salad its signature creamy texture.

Add the shredded carrots and chopped eggs to the potatoes. Fold everything together with plenty of mayonnaise, seasoning with salt and pepper to taste. Be generous with the mayo — Hawaiian Potato Salad should be rich and luscious!

Cover and chill for at least an hour before serving. This allows the flavors to meld beautifully and gives the salad its beloved cold, creamy texture.

From start to finish, you can expect this recipe to take about 45 minutes, including cooling time. The result? A dreamy side dish that tastes like a Hawaiian vacation.

Storage Options

Hawaiian Potato Salad stores beautifully, making it a perfect make-ahead dish.

Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3-4 days. Just be sure to stir it gently before serving to reincorporate any dressing that may have settled.

Avoid freezing this salad, as the texture of the potatoes and mayonnaise can become unpleasant once thawed.

If you need to pack it for a picnic, keep it chilled with ice packs or in a cooler to maintain its creamy consistency and food safety.

For best flavor, let it sit out at room temperature for 10-15 minutes before serving to take the chill off slightly.

Variations and Substitutions

One of the best things about Hawaiian Potato Salad is how easily you can make it your own.

If you like a bit of tang, try adding a splash of apple cider vinegar or a scoop of sweet pickle relish to the mix. It brightens the flavor beautifully.

For extra color and crunch, toss in some finely diced celery or green onions. They add a nice fresh bite without overpowering the creamy base.

Want to make it a little lighter? Substitute half of the mayonnaise with Greek yogurt. You'll keep the creaminess while adding a subtle tang and cutting a few calories.

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