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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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 481kcal


  • Large pot
  • Medium pot
  • Large mixing bowl


  • 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


  • 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!



  • 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.


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