Hawaiian Potato Salad Recipe

There's something truly magical about the creamy, slightly sweet taste of Hawaiian Potato Salad that transports you straight to an island luau with every bite. The tender potatoes, crunchy vegetables, and a hint of tangy-sweet dressing create a melody of textures and flavors that's both comforting and refreshing.

I first fell in love with this version of potato salad on a trip to Maui, where every plate lunch came with a heaping scoop. Ever since, it's been my go-to side dish for barbecues, potlucks, and even simple family dinners. It's quick to throw together, ridiculously satisfying, and loved by kids and adults alike.

If you need a new side dish that's easy, family-friendly, and a little different from the usual fare, this Hawaiian Potato Salad is ready to impress.

Why You'll Love This Hawaiian Potato Salad

Get ready to discover your new favorite twist on classic potato salad. Hawaiian Potato Salad isn't just a side — it's the star of any table it graces.

First, it offers a unique flavor profile that's different from the traditional mustard-based versions. The touch of sweetness and ultra-creamy texture make it extra crave-worthy and universally appealing.

It's incredibly easy to prepare, using simple ingredients that are likely already in your pantry and fridge. A few quick chops and a little mixing, and you'll have a dish that tastes like you spent hours in the kitchen.

This recipe is super budget-friendly too. With affordable, everyday staples like potatoes, mayonnaise, and carrots, you can whip up a generous bowl without breaking the bank.

Lastly, it's a versatile companion to so many meals. Whether you're serving grilled meats, seafood, or a vegetarian spread, Hawaiian Potato Salad fits right in, making it a must-have recipe for your collection.

The best part? It gets even better after a few hours in the fridge, making it perfect for preparing ahead of time.

Ingredients Notes

The beauty of Hawaiian Potato Salad lies in its humble, yet thoughtfully chosen ingredients. Each element brings something special to the table, creating a perfect balance of creamy, crunchy, and slightly sweet.

Russet potatoes are the backbone of this dish. Their starchy texture absorbs the dressing beautifully, resulting in a soft, fluffy salad. Be sure to cook them just until tender to avoid a mushy end product.

Mayonnaise is what gives this salad its iconic creaminess. Traditional Hawaiian versions often use Best Foods (the West Coast version of Hellmann's), and it truly makes a difference. Go for a rich, full-fat mayo for the best flavor.

Carrots add a wonderful pop of color and a subtle sweetness. Grated finely, they blend seamlessly into the salad, offering a slight crunch without overpowering the creamy texture.

Sweet onion or Maui onion brings a gentle, mellow bite that cuts through the richness. If you can't find a sweet onion, a standard yellow onion, soaked briefly in cold water, makes a good substitute.

You'll also need basic equipment like a large pot for boiling potatoes, a colander for draining, a mixing bowl, and a sturdy spoon for folding everything together with care.

How To Make This Hawaiian Potato Salad

Creating this island favorite is delightfully simple. Let's walk through it together.

Start by peeling and cutting your russet potatoes into large chunks. Place them in a big pot of salted water and bring to a boil. Simmer until just fork-tender — about 10-12 minutes — then drain and let them cool slightly.

While the potatoes are cooking, grate your carrots finely and dice your sweet onion. You want small, even pieces so they blend well with the creamy base.

In a large mixing bowl, combine the slightly warm potatoes with a generous amount of mayonnaise. The key is to mix gently, allowing some of the potatoes to break down slightly while still keeping plenty of soft chunks for texture.

Add in the grated carrots and diced onions, folding everything together until evenly combined. At this point, taste and season with salt and black pepper. Some traditional recipes also add a splash of milk to loosen the dressing slightly.

Cover and chill the salad for at least an hour before serving. This resting time allows the flavors to meld together beautifully, giving you that authentic, luscious Hawaiian-style experience.

From start to finish, you’re looking at about 45 minutes of total time, most of which is hands-off — perfect for busy cooks.

Storage Options

Storing your Hawaiian Potato Salad properly ensures you can enjoy it for days to come.

Place any leftovers in an airtight container and store them in the refrigerator. It will keep well for up to 4 days, though it's best enjoyed within the first 2 days for peak freshness and texture.

If you're preparing it ahead for a party, you can make it a day in advance. In fact, the flavors deepen and improve after sitting overnight.

To rehydrate a salad that's gotten a little stiff after refrigeration, simply stir in a tablespoon or two of milk or mayonnaise just before serving.

Be sure not to leave the salad out at room temperature for more than 2 hours, especially during warm weather, to keep it safe and delicious.

Variations and Substitutions

One of the joys of Hawaiian Potato Salad is its flexibility. You can easily tweak it to suit your preferences or what's available in your kitchen.

If you like a sweeter salad, try adding a spoonful of sweet pickle relish or a dash of sugar to the dressing.

For extra richness, hard-boiled eggs are a popular addition. Simply chop them up and fold them in gently.

If you're looking to lighten things up, you can substitute half the mayonnaise with Greek yogurt. This will still yield a creamy result with a little added tang and a boost of protein.

Love a little crunch? Fold in a handful of finely diced celery for an extra fresh bite.

Finally, if you want to really embrace the Hawaiian spirit, toss in a few diced pineapple chunks for a sweet, tropical twist that will surprise and delight your guests.

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