Hawaiian Potato Salad Recipe

There’s something instantly comforting about a chilled bowl of Hawaiian potato salad on a warm day. Creamy, tangy, and full of tropical flair, it’s the perfect side dish to balance out smoky grilled meats or fresh seafood straight off the hibachi.

I first tasted this island-style twist on traditional potato salad at a backyard luau during a trip to Maui. The combination of soft potatoes, crunchy vegetables, and a subtle sweetness hooked me at first bite—and it’s been a must-make at every barbecue since. Whether you’re serving a crowd or just want something special with your weekday meal, this recipe brings island sunshine straight to your plate.

Let’s dive into what makes this Hawaiian potato salad so crave-worthy.

Why You’ll Love This Hawaiian Potato Salad

Get ready to discover your new go-to side dish. This Hawaiian potato salad takes a beloved classic and gives it a fun, flavorful island upgrade.

First, it’s incredibly creamy—thanks to the generous use of mayonnaise and the unexpected addition of mashed potatoes. That’s right! This recipe blends in a portion of mashed potatoes with chunkier pieces for a luscious, velvety texture that stands out from traditional versions.

It’s also just the right balance of sweet and savory. A hint of apple cider vinegar and a dash of sugar give the dressing that tangy-sweet finish that pairs perfectly with grilled proteins or salty bites like kalua pork.

This recipe is budget-friendly and ideal for feeding a crowd. Potatoes, carrots, and pantry staples are easy on your wallet while delivering big flavor. Whether you're prepping for a potluck, picnic, or a weekend cookout, it stretches beautifully to serve a hungry group.

Lastly, it’s adaptable and endlessly riffable. Want to add some chopped eggs, green peas, or even pineapple? This base recipe welcomes your creativity while still holding onto its tropical soul.

Now that you’re sold on why it belongs in your recipe box, let’s talk ingredients.

Ingredients Notes

What sets this Hawaiian potato salad apart is its simple, familiar ingredients used in just the right way. It’s all about texture, balance, and bold-yet-comforting flavor.

Russet potatoes are the star of the show. Their fluffy, starchy interior is perfect for partially mashing into the salad while still leaving chunks for that hearty bite. Be sure to peel them before boiling—they soak up the creamy dressing even better that way.

Mayonnaise brings the signature richness. A good-quality mayo like Best Foods or Hellmann’s is commonly used in Hawaii and gives the salad its unmistakably smooth, tangy profile. It’s what binds all the flavors together.

Carrots add a gentle crunch and pop of color. They're usually grated or finely diced and cooked until just tender, so they blend in seamlessly without overpowering the potatoes.

Apple cider vinegar and sugar create the sweet-tangy base for the dressing. This pairing is subtle but essential—cutting through the richness of the mayo and brightening the overall flavor.

You don’t need much in the way of fancy tools—just a large pot for boiling the potatoes, a colander, and a big mixing bowl. A potato masher or fork will help create the signature mix of smooth and chunky textures.

How To Make This Hawaiian Potato Salad

Making this creamy Hawaiian potato salad is easy and relaxing—ideal for prepping ahead of time or making while you get the grill going.

Start by peeling and chopping your russet potatoes into chunks. Place them in a large pot of cold, salted water and bring to a boil. Simmer until fork-tender, about 10-12 minutes. Once they’re ready, drain the potatoes and set aside half for mashing while letting the rest cool.

While the potatoes cook, peel and finely dice your carrots. Boil them in a small pot or microwave them with a splash of water until just tender—about 5 minutes—then drain and cool. You want them soft but not mushy for the perfect bite.

In a large mixing bowl, take half of the warm potatoes and mash them until mostly smooth. This forms the creamy base of the salad. Add in the remaining potato chunks, the cooked carrots, and stir gently to combine.

Whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper in a small bowl. Taste and adjust to your preference—it should be creamy, tangy, and slightly sweet. Pour the dressing over the potato mixture and gently fold until everything is evenly coated.

Cover and chill the salad for at least 2 hours before serving. The flavors meld beautifully over time, and the texture becomes even more luxurious. Expect total prep time to be around 30 minutes, plus chilling—perfect for making ahead.

Storage Options

This Hawaiian potato salad keeps beautifully in the fridge. Store it in an airtight container and refrigerate for up to 4 days. The flavor actually improves as it rests, making it a great make-ahead dish for busy weekends or events.

Avoid freezing this salad—mayonnaise-based dressings don’t hold up well in the freezer and tend to separate when thawed. The texture of the potatoes also becomes grainy after freezing, so it’s best enjoyed fresh.

For packing it to-go, spoon the salad into a sealed, insulated container and keep it chilled with an ice pack or cooler. It’s ideal for beach days, picnics, or potlucks under the sun.

To rehydrate the salad after a day or two, stir in a tablespoon or two of mayo or a splash of milk before serving. This brings back that silky consistency.

Variations and Substitutions

The beauty of Hawaiian potato salad lies in its flexibility. You can easily tweak it to suit your tastes, dietary needs, or what’s already in your fridge.

For a protein boost, try adding chopped hard-boiled eggs. They blend perfectly into the creamy texture and give the dish a little extra richness and substance.

Want a bit more color and sweetness? Mix in diced sweet pickles or relish. It adds a tangy-sweet crunch that contrasts nicely with the smooth potatoes and carrots.

You can also add frozen peas, thawed and patted dry, for an extra pop of color and freshness. They stay bright and firm, even after chilling in the salad.

To make it a little more tropical, toss in pineapple tidbits (drained well). The sweet acidity from the fruit adds a surprise twist that works especially well for summer luaus or grilled pork mains.

And if you’re dairy-free, no problem—just use a vegan mayo and check that your sugar is unrefined. The taste and texture will still be every bit as delicious.

Don’t be afraid to make it your own. That’s the spirit of Hawaiian cooking—fresh, easygoing, and made with love.

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