Hawaiian Potato Salad Recipe
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.
How to Make the Best Hawaiian Potato Salad
Hawaiian potato salad is the ultimate island-inspired side dish that brings a taste of tropical paradise to any backyard gathering. This creamy, comforting salad combines tender potatoes and macaroni with a luscious mayo-based dressing, creating a perfect balance of flavors and textures that make it an instant hit at summer cookouts and potlucks.
What makes this Hawaiian version stand out from traditional potato salads is the addition of sweet relish, peas, and a hint of garlic—creating a uniquely tropical flavor profile that’s both familiar and exciting. The combination of chopped hard-boiled eggs, shredded carrots, diced celery, and red onion adds wonderful depth and crunch to every bite, while the creamy mayonnaise base ties everything together into pure comfort food.
Because it needs to chill for at least four hours, this salad is perfect for making ahead of time. Simply prepare it the day before your gathering, let it chill overnight, and it’ll be ready to go when you need it. Garnish with fresh parsley just before serving for a pop of color and freshness.
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.
Ingredients
Main Ingredients
Mix-ins
Seasonings
Instructions
Cook the Potatoes and Macaroni
- 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.
Combine and Cool
- 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.
Assemble the Salad
- Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the hard-boiled eggs, 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
- This salad is best served chilled and can be made a day ahead
- Great for serving large crowds at summer barbecues and potlucks
- Store covered in the refrigerator for up to 3 days