Hawaiian Potato Salad Recipe

There's something uniquely comforting about a scoop of Hawaiian Potato Salad nestled next to a piece of grilled chicken or sticky kalbi ribs. With its creamy texture, subtle sweetness, and surprising pops of crunch, this island-style side dish brings a taste of aloha to any gathering.

this Recipe

I first discovered this version of potato salad during a trip to Oahu, tucked beside a plate lunch at a roadside food truck. One bite and I was hooked – the blend of soft potatoes, macaroni, and that slight tangy-mayo dressing felt both nostalgic and completely new.

Back home, I was determined to recreate it. After some experimenting (and a few calls to a local Hawaiian friend), this recipe became my go-to for barbecues and potlucks. It’s quick to throw together, totally comforting, and always a crowd-pleaser.

Here’s why this might become your new favorite potato salad…

Why You’ll Love This Hawaiian Potato Salad

Get ready for a creamy, tangy, and subtly sweet twist on the classic potato salad. This Hawaiian-style version is everything you didn’t know you were missing in a side dish.

It’s the ultimate comfort food. With soft russet potatoes, elbow macaroni, grated carrots, and a luscious mayo-based dressing, every bite delivers a mix of velvety texture and gentle crunch. It's hearty and satisfying without feeling heavy.

Great for feeding a crowd. Whether you're hosting a backyard luau, bringing a dish to a potluck, or prepping sides for your family BBQ, this salad stretches easily to serve a large group. One batch goes a long way.

Easy to make ahead. In true island style, this dish tastes even better after it’s had time to chill. It’s perfect for prepping a day in advance so you can enjoy the party stress-free.

Versatile and kid-friendly. While traditional in Hawaii, this salad pairs beautifully with all kinds of main dishes – from burgers to grilled fish. The mild flavors also make it a hit with picky eaters.

Once you try this version, you may never go back to your usual potato salad again.

Ingredients Notes

The magic of Hawaiian Potato Salad lies in how a few humble ingredients come together in just the right way. Each plays a unique role in building that classic island-style flavor and texture.

Russet potatoes are the best choice for this salad. Their fluffy texture soaks up the dressing beautifully without becoming mushy. Be sure to cook them just until fork-tender—you want them soft but still holding their shape.

Elbow macaroni adds a distinctive twist that sets Hawaiian potato salad apart. It may seem unusual at first, but it blends perfectly with the potatoes, adding a little chew and substance. Cook it just past al dente so it’s soft and blends easily.

Grated carrots bring a hint of sweetness and crunch, balancing out the creaminess of the dressing. You’ll want to finely grate them so they almost disappear into the salad, adding texture without overpowering.

Mayonnaise is the heart of the dressing. Traditional Hawaiian recipes often use Best Foods (known as Hellmann’s on the East Coast) for its richness and slight tang. Don’t skimp here—it’s what makes the salad so luscious.

Some recipes also include sweet pickle relish or a splash of apple cider vinegar, which add a gentle tang. These are optional but highly recommended for flavor depth.

A large mixing bowl and a potato masher or fork (for lightly breaking up the cooked potatoes) are all the tools you need. No fancy equipment required!

How To Make This Hawaiian Potato Salad

Creating this island classic is as simple as boil, mix, and chill. Let’s walk through it step by step so you can nail it on the first try.

Start by peeling and chopping your russet potatoes into medium chunks—about 1-inch pieces. Add them to a large pot of cold, salted water and bring to a gentle boil. Simmer until the potatoes are tender but not falling apart, about 10-12 minutes. Drain and let them cool slightly.

While the potatoes are cooking, boil your elbow macaroni in a separate pot according to package instructions. Aim for soft but not mushy—this style of potato salad calls for a slightly overcooked pasta. Drain well and toss with a little mayonnaise while still warm to keep it from drying out.

In a large bowl, gently mash about half of the potatoes with a fork. You’re not making mashed potatoes—just breaking them up so the salad has a creamy texture with some chunks. Add the macaroni, grated carrots, and the rest of the cooked potato pieces.

Now it’s time for the magic: the dressing. In a separate bowl, whisk together mayonnaise, a splash of milk (for extra creaminess), salt, and pepper. You can also stir in a tablespoon of sweet pickle relish or a teaspoon of vinegar if you like a little extra zing. Pour it all over the potato mixture and stir gently to combine.

Taste and adjust the seasoning, then cover the bowl and chill in the fridge for at least 2 hours. The flavors meld beautifully as it rests, and it firms up into that signature creamy texture.

When you're ready to serve, give it a quick stir and maybe a final pinch of salt. The total time, including chilling, is about 3-4 hours—but the hands-on prep is just around 30 minutes.

Storage Options

This salad is perfect for making ahead and storing in the fridge. In fact, it tastes best when it’s had a few hours to chill and absorb all the flavors.

Store the potato salad in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a great option for meal prep or leftovers from a big cookout.

If you're preparing it for an event, make it the night before and keep it chilled until ready to serve. Just give it a stir to revive the creaminess before setting it on the table.

Freezing is not recommended for this salad. The texture of the potatoes and mayo will suffer when thawed, becoming grainy and watery.

To rehydrate leftovers that seem a bit dry, stir in a tablespoon of mayo and a splash of milk before serving.

Variations and Substitutions

One of the great things about Hawaiian Potato Salad is how flexible it can be. While the classic version is amazing, there’s room to get creative or adjust for dietary needs.

Want to add more veggies? Try mixing in finely chopped celery, green onions, or even frozen peas. These add extra crunch and color, especially if you’re skipping carrots.

Looking for a protein boost? Stir in some chopped hard-boiled eggs, cubed ham, or crumbled bacon. These additions make the salad more filling and perfect for a standalone lunch.

If you’re avoiding mayonnaise, you can sub in Greek yogurt for some of the mayo. It won’t be quite as rich, but it’ll still be creamy and tangy.

For a slightly sweeter flavor profile, some Hawaiian families add a splash of pineapple juice or a bit of chopped pineapple. Just be sure to drain it well so it doesn’t water down the salad.

Need it gluten-free? Just swap the elbow macaroni for a gluten-free pasta—rice pasta or chickpea pasta both work well. Everything else in the recipe is naturally gluten-free.

Feel free to experiment until it feels just right for your table. The beauty of this dish is how it adapts to your tastes while still giving you that comforting, island-inspired vibe.

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