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.
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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
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 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).
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).
Step 4: With our potatoes coated, we add in our mix-ins (photo 4) and then gently stir until combined (photo 5).
And that's it! Our ultra creamy potato salad is now prepared. How easy was that?
Recipes FAQs
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.
Given that we're dealing with a mayo-based salad, I wouldn't leave this out for more than two hours.
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!
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Hawaiian Potato Salad
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.
Potato salad is one of my summer side dish go-to's and this one is especially delicious! Love the added peas.
I love the addition too! And it adds such a nice pop of color.
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
Eggs are definitely a must for me with potato salad!
Just tried this recipe and my family loved it. Thank you so much!
You're very welcome!
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!
That makes me so happy to hear it!
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!
Absolutely! It's so great for those end-of-summer parties.
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!
You are so welcome -- I think you'll love it!