Hawaiian Potato Salad Recipe

There's something magical about the way Hawaiian potato salad brings together creamy, tangy, and subtly sweet flavors in every bite. The rich mayonnaise dressing clings to tender potatoes, crunchy vegetables, and just the right touch of sweetness from grated carrots—creating a texture and taste that’s completely irresistible.

I first discovered this island favorite during a backyard luau thrown by my neighbor, who was born and raised in Maui. One spoonful and I was hooked. Since then, this dish has become a staple at every BBQ, potluck, and Sunday dinner we host. It’s simple, comforting, and always the first bowl to empty.

Let’s dive into what makes this Hawaiian Potato Salad so special.

Why You’ll Love This Hawaiian Potato Salad

Get ready to fall in love with a side dish that goes beyond the ordinary. This Hawaiian Potato Salad brings bold island flavors to your table with a creamy twist that makes it the perfect companion to grilled meats or even as a stand-alone lunch.

First, this salad is deceptively simple to prepare. While it looks like something that took hours, it actually comes together with just a handful of humble ingredients and minimal prep work—ideal for busy weeknights or spontaneous get-togethers.

It’s also incredibly budget-friendly. With basic pantry staples like potatoes, eggs, mayonnaise, and vinegar, you can feed a crowd without breaking the bank. And because it keeps well in the fridge, it’s a smart make-ahead option too.

Another reason to love it? The taste and texture are totally unique. Unlike traditional American potato salad, the Hawaiian version is mashed just enough to be creamy, but still chunky enough to provide bites of tender potato throughout.

Best of all, this recipe is family-friendly and super customizable. You can tweak the sweetness, swap the mix-ins, or make it egg-free without compromising that comforting, creamy finish.

Ready to build your new go-to side dish? Let’s talk ingredients.

Ingredients Notes

The beauty of this Hawaiian Potato Salad lies in its simplicity. A few well-chosen ingredients come together to create that signature creamy texture and balanced flavor with just a hint of sweetness.

Russet potatoes are the foundation of this dish. Their starchy texture makes them ideal for mashing slightly while still holding shape. Boil them until just fork-tender, then allow them to cool slightly before mixing. If you prefer a chunkier salad, leave a few pieces intact for that extra bite.

Hard-boiled eggs add richness and protein to the salad. They also contribute to the overall creaminess once mixed in. For best results, let them cool completely before chopping to avoid a crumbly texture. Some folks prefer to mash them in for an ultra-smooth consistency, which is also delicious.

Grated carrots are a signature Hawaiian touch. They bring subtle sweetness and a little color to the dish. Make sure to use the fine side of your grater so the carrots blend well with the creamy dressing instead of standing out too much.

Mayonnaise is what pulls everything together. Go for a full-fat version for the richest flavor—Duke’s or Best Foods (Hellmann’s) are top choices. You’ll want to be generous here; the salad should be silky and indulgent, not dry.

To bring it all together, apple cider vinegar adds a gentle tang that balances out the richness. Don’t skip this—it cuts through the mayo just enough to make every bite taste bright and fresh. A little salt and pepper round out the flavor profile.

As for equipment, you don’t need anything fancy. A large mixing bowl, a potato masher or fork, and a sturdy spoon will do the job just fine.

How To Make This Hawaiian Potato Salad

Making this Hawaiian Potato Salad is a straightforward process, but a few small tricks along the way will help you capture that authentic island flavor.

Start by peeling and cutting your russet potatoes into evenly sized chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until they’re just fork-tender, about 10–12 minutes, then drain and let them cool slightly. You want them warm, not hot, when you mix—this helps absorb the flavor better.

While the potatoes cook, prepare your hard-boiled eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let them sit for 10–12 minutes. Transfer to an ice bath to cool, then peel and chop.

In a large bowl, gently mash the cooled potatoes using a fork or potato masher. You don’t want to create mashed potatoes—just break them down slightly to get that signature creamy texture with a few soft chunks remaining.

Add the grated carrots, chopped eggs, and a generous amount of mayonnaise to the bowl. Season with apple cider vinegar, salt, and pepper. Mix gently but thoroughly, making sure every bite is coated. Taste and adjust seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This resting time allows all the flavors to meld together beautifully.

From start to finish, this dish takes about 45 minutes to prepare, including cooling time. The end result? A creamy, dreamy salad that feels like a mini vacation in every bite.

Storage Options

One of the best parts about this Hawaiian Potato Salad is how well it stores. Whether you’re prepping ahead or dealing with leftovers, it keeps beautifully in the fridge.

To store, transfer the salad to an airtight container and refrigerate. It will stay fresh for up to 4 days, though it's best enjoyed within the first 2–3 when the flavors are brightest.

Avoid freezing this salad. The mayonnaise-based dressing doesn't hold up well to thawing—it tends to separate and become watery.

If you're making this for a party or picnic, be mindful of the time it sits out. For food safety, keep it chilled and don’t let it stay at room temperature for more than two hours.

To rehydrate leftovers, simply stir in a little extra mayo or a splash of milk before serving. A quick mix will bring the creaminess right back.

Variations and Substitutions

This Hawaiian Potato Salad is versatile enough to play around with, so don’t be afraid to make it your own.

For a lighter version, try swapping some of the mayo with plain Greek yogurt or sour cream. You'll still get a creamy texture with a slight tang and a bit more protein.

If you're avoiding eggs, you can easily leave them out or use a vegan egg alternative. The salad will still be rich and flavorful, especially if you boost the seasoning a touch.

Add-ins like finely diced celery, green onions, or sweet pickles can bring extra crunch and zest. Just be sure not to overload the mix—simplicity is part of the charm of this dish.

Want a little kick? A dash of hot sauce or a spoonful of Dijon mustard can add a bold contrast to the sweetness of the carrots.

You can even switch out the russets for red potatoes or Yukon golds if that’s what you have on hand. Just note that waxy potatoes hold their shape better, so the texture may be less creamy.

Don’t be afraid to experiment. Once you have the base recipe down, the possibilities are as wide as the Pacific horizon.

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