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Home » Recipes » Salad

Published: May 2, 2021 · Modified: May 10, 2022 by Amanda McGrory-Dixon

Hawaiian Potato Salad

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No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that’s perfect with just about any summer meal. It’s great for serving a large crowd, and it’s as simple as can be.

Now let’s bring a taste of Hawaii to your kitchen. Here’s everything you need to know to successfully make this recipe.

Looking down on a bowl of Hawaiian potato salad in a wooden bowl with parsley to the side.
Jump to:
  • Why You Need to Make This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Recipes FAQs
  • Expert Tips
  • Perfect Pairing
  • Looking for More Crowd-Pleasing Salads?
  • Hawaiian Potato Salad

Why You Need to Make This Recipe

Potato salad or macaroni salad? With Hawaiian potato salad, you don't have to choose. Hawaii-style potato salad features both beloved ingredients for a crowd-pleasing salad.

Besides the double dose of carbs, I love how every bite is a creamy delight. Nothing is worse than a dry potato salad, but thanks to plenty of mayonnaise, this potato salad maintains that creamy texture for days.

This recipe also makes a huge batch, which makes for happy company. Don’t be surprised when everyone goes back for seconds, so you’ll be glad there’s plenty to go around.

Ingredients

The Hawaii potato salad ingredients with labels on a wooden board.

For some potato salads, like my herbed roasted potato salad, red potatoes are popular. Red potatoes are a waxy variety, so they hold their shape well. While russet potatoes aren't waxy, they hold their shape just fine as long as we don't overcook them.

The soft texture of russet potatoes also makes for a creamier bite. That said, if you need to make a substitution, Yukon Gold potatoes would be the way to go.

Step-by-Step Instructions

Step 1: To start, we peel our potatoes and cut them into 2-inch chunks (photo 1). We then put them in a pot with cold water, bring to a boil and then reduce the heat to a simmer.

The potatoes peeled and cut on a wooden cutting board.

The potatoes are done when a fork easily pierces the potato, but it still holds its shape. We can also cook the macaroni at the same time the potatoes cook.

Step 2: Once the potatoes and macaroni are ready, we drain well and then toss the two together with vinegar (photo 2).

The potatoes and macaroni combined in a glass mixing bowl.

Step 3: Once the potatoes have a chance to cool, which should only take a few minutes, we add our mayonnaise to ensure the potatoes are nice and coated (photo 3).

The mayonnaise on the potatoes and macaroni before mixing.

Step 4: With our potatoes coated, we add in our mix-ins (photo 4) and then gently stir until combined (photo 5).

A collage showing the process of combining the mix-ins into the potato salad.

And that's it! Our ultra creamy potato salad is now prepared. How easy was that?

Recipes FAQs

Can I make ahead of time?

You bet. In fact, I recommend it. To ensure this Hawaiian salad is properly chilled, I like to give it at least four hours in the refrigerator. This also gives the flavors a chance to meld for an even tastier potato salad.

As long as you store this salad in an airtight container, this Hawaiian macaroni salad will stay good in the refrigerator for about four to five days, though I prefer to serve it that first day or two.

How long can I safely leave it out?

Given that we're dealing with a mayo-based salad, I wouldn't leave this out for more than two hours.

What do I serve with it?

Kahlua pork with my coconut-lime rice is a classic combination. You could also serve this Hawaiian potato mac salad with my Jamaican jerk chicken or jerk pork shoulder. While these jerk-flavored dishes aren't Hawaiian, they still have an island flair that pairs well with a creamy potato salad.

Expert Tips

  • While you can use bagged shredded carrots, I prefer to freshly grate them for optimal texture and flavor. Simply run a carrot on a box grater on the side with large holes and you'll get perfectly shredded carrots.
  • When adding the vinegar, make sure you do this while the potatoes are still warm. This ensures the potatoes absorb the vinegar for better flavor. However, let the potatoes cool before adding the mayo. Potatoes lose heat quickly, so you shouldn't have to wait too long.
  • If you need to cut your potatoes ahead of time, you can chop and store in cold water in the refrigerator for up to a day.
  • Try to cut the potatoes so that they're roughly the same size to ensure even cooking.
  • While this is a mayonnaise-only potato salad, you are more than welcome to add a tablespoon or two of mustard if you prefer a more mustardy variety.

Perfect Pairing

With the island vibes and creamy dressing, I love a simple pilsner with this potato dish. Besides being ultra refreshing on a hot summer day, pilsners come with the perfect fizzy finish to cut through the creamy mayonnaise dressing and keep our palate refreshed.

Feeling wine? Try a chardonnay. The wine's buttery body balances the mayonnaise for a delicious combination.

For the perfect summer side dish, I hope you try this recipe. It will be your new go-to salad for all your summer parties.

Cheers!

The Hawaiian potato salad in a wooden bowl with a napkin and parsley in the background.

Looking for More Crowd-Pleasing Salads?

  • Herbed Bacon Macaroni Salad
  • Herbed Roasted Potato Salad
  • Truffle Egg Salad
  • Burrata and Salmon Panzanella Salad

Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, TikTok and Facebook.

Looking down on a bowl of Hawaiian potato salad in a wooden bowl with parsley to the side.

Hawaiian Potato Salad

No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that’s perfect with just about any summer meal. It’s great for serving a large crowd, and it’s as simple as can be.
5 from 41 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 481kcal
Author: Amanda McGrory-Dixon

Equipment

  • Large pot
  • Medium pot
  • Large mixing bowl

Ingredients

  • 4 russet potatoes peeled and cut into 2-inch pieces
  • 2 cups dried macaroni
  • 1 tablespoon white vinegar
  • 2 ½ cups mayonnaise
  • 4 hard-boiled eggs chopped
  • 4 garlic cloves grated or minced
  • 1 cup frozen peas thawed
  • ½ cup shredded carrots preferably freshly grated, about 1 carrot
  • ½ cup sweet relish
  • ¼ cup red onion finely diced
  • ¼ cup celery finely diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Fresh parsley chopped, optional, for garnish

Instructions

  • Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don't break apart, about 10-15 minutes or so.
  • At the same time, cook macaroni according to package directions.
  • When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.
  • Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.
  • Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!

Notes

  • While you can use bagged shredded carrots, I prefer to freshly grate them for optimal texture and flavor. Simply run a carrot on a box grater on the side with large holes and you'll get perfectly shredded carrots.
  • When adding the vinegar, make sure you do this while the potatoes are still warm. This ensures the potatoes absorb the vinegar for better flavor. However, let the potatoes cool before adding the mayo. Potatoes lose heat quickly, so you shouldn't have to wait too long.
  • If you need to cut your potatoes ahead of time, you can chop and store in cold water in the refrigerator for up to a day.
  • Try to cut the potatoes so that they're roughly the same size to ensure even cooking.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1cup | Sodium: 600mg | Calcium: 29mg | Vitamin C: 5mg | Vitamin A: 252IU | Sugar: 5g | Fiber: 2g | Potassium: 384mg | Cholesterol: 82mg | Calories: 481kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 37g | Protein: 7g | Carbohydrates: 31g | Iron: 1mg
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Comments

  1. Darlene says

    May 05, 2022 at 8:34 pm

    Recipe looks DELICIOUS! However, it caught my attention because it said "Hawaiian" Potato Salad. I'm just wondering where the "Hawaiian" comes in because, except for the potatoes and Mac a rock mixed together everything else is exactly the way I make my potato and macaroni salads, albeit separately. Will try making it after I get out of medical rehab for my legs, I have about 3 more months they said. Can't wait to get back to my home!!! I look forward to your answer. God Bless you.

    Reply
    • Amanda McGrory-Dixon says

      May 05, 2022 at 10:08 pm

      Hi, Darlene! Good question. This is called "Hawaiian" potato salad because it's literally the type of potato salad that's served all over the island at some of the local spots -- a mixture of potato salad with macaroni. Sometimes it's referred to as Hawaiian potato mac salad. My sister-in-law used to live in Hawaii and actually introduced me to the dish. She used to eat it all the time over there and loved it. Hope that helps clarify!

      Reply
  2. Sharon says

    August 19, 2021 at 6:50 pm

    5 stars
    Potato salad is one of my summer side dish go-to's and this one is especially delicious! Love the added peas.

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2021 at 12:08 pm

      I love the addition too! And it adds such a nice pop of color.

      Reply
  3. Heather Johnson says

    August 19, 2021 at 6:47 pm

    5 stars
    i guess with hawaiian i expected some pineapple but i realy liked the macaroni potato salad combo - especially with the eggs - always need eggs! yum

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2021 at 12:07 pm

      Eggs are definitely a must for me with potato salad!

      Reply
  4. Shadi Hasanzadenemati says

    August 19, 2021 at 6:10 pm

    5 stars
    Just tried this recipe and my family loved it. Thank you so much!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2021 at 12:07 pm

      You're very welcome!

      Reply
  5. Beth says

    August 19, 2021 at 6:09 pm

    5 stars
    We've never tried a Hawaiian version potato salad until your recipe and we just loved the flavors! I loved how this turned out and very flavorful too! Such a hit here and I'll definitely be making this again!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2021 at 12:07 pm

      That makes me so happy to hear it!

      Reply
  6. Anjali says

    August 19, 2021 at 5:59 pm

    5 stars
    I love this twist on a traditional potato salad! It will go perfectly with our picnic for Labor Day coming up in a couple weeks!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2021 at 12:07 pm

      Absolutely! It's so great for those end-of-summer parties.

      Reply
  7. Claire says

    June 22, 2021 at 12:23 am

    5 stars
    Woah! Looks very delish! I love this kind of salad! I am a potato fan since I was a kid. I am super excited for this, thanks!

    Reply
    • Amanda McGrory-Dixon says

      June 22, 2021 at 1:47 pm

      You are so welcome -- I think you'll love it!

      Reply
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A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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