Hawaiian Potato Salad Recipe

There's something special about the first bite of Hawaiian Potato Salad—cool, creamy potatoes balanced by the sweetness of carrots and the tangy punch of mayonnaise. The texture is everything: tender chunks of potato, soft-cooked macaroni, and just a bit of crunch from celery or onion, depending on the variation.

this Recipe

I first fell for this island-style potato salad at a Hawaiian plate lunch spot in Maui. It came nestled next to grilled chicken and sticky rice, and I instantly knew I had to recreate it at home. Not only is it incredibly comforting, but it’s also easy, affordable, and a guaranteed crowd-pleaser at any gathering or barbecue.

Ready to bring a little island flair to your next potluck? Let’s dive into what makes this potato salad so special.

Why You’ll Love This Hawaiian Potato Salad Recipe

Get ready to upgrade your side dish game—this Hawaiian Potato Salad is a flavor-packed twist that’s hard to resist.

First off, it’s ultra-creamy. Unlike traditional potato salads, this one leans into a looser, velvety texture thanks to the generous amount of mayonnaise and the softness of overcooked macaroni. It's the good kind of messy—in the best way possible.

It’s also incredibly easy to prepare. With a few pantry staples and minimal chopping, you can have this salad ready to chill in under an hour. It’s make-ahead friendly too, which means you can prep it the day before and free yourself up on the day of your event.

You’ll love how budget-friendly it is. Potatoes, elbow macaroni, carrots, and mayo make up the bulk of the recipe—simple ingredients that won’t break the bank but taste like a million bucks when combined.

And of course, it’s super versatile. Serve it alongside grilled meats, tuck it into a lunch plate, or enjoy it straight from the bowl. This salad plays well with just about any main dish and travels like a dream to picnics or potlucks.

If you’ve never tried this style of potato salad before, now’s the perfect time to shake things up. Let’s take a closer look at what goes into it.

Ingredients Notes

The magic of this Hawaiian Potato Salad lies in its deceptively simple ingredients, all working together to create a rich and satisfying dish that complements almost any main course.

Start with russet potatoes, which are ideal for their soft, starchy texture. Once boiled and slightly mashed, they create a base that melds beautifully with the other components. Be sure not to overmix, though—you want some texture in every bite.

Next comes the elbow macaroni. Yes, pasta in potato salad! It’s a hallmark of Hawaiian-style versions and adds a pillowy contrast to the potatoes. For the right texture, cook it just a little past al dente—it should be soft but not mushy.

Carrots add a mild sweetness and bright color to the salad. They're usually boiled along with the macaroni or potatoes to save time, and they soften enough to blend in without overpowering.

Then there's the mayonnaise, and lots of it. Choose a high-quality brand, preferably something rich and slightly tangy like Best Foods (Hellmann’s for those on the East Coast). It’s the binding agent and flavor carrier that turns this from a basic side into a creamy delight.

For seasoning, salt and pepper are essential, but many Hawaiian potato salad lovers add a splash of apple cider vinegar, celery, or sweet pickles for extra tang and complexity. You can adjust these mix-ins based on your personal preference.

You’ll also want a large mixing bowl to combine everything gently without crushing the ingredients, and a potato masher or fork to lightly break down the cooked potatoes for that signature soft consistency.

How To Make This Hawaiian Potato Salad

Making this creamy, comforting salad is a simple process that comes together with a few well-timed steps and a little patience.

Start by peeling and chopping your russet potatoes into large chunks. Boil them in salted water until they’re fork-tender—this usually takes about 12-15 minutes. Once drained, transfer the potatoes to a large bowl and let them cool slightly before gently mashing them. You're not looking for mashed potatoes here—just a rough, chunky base.

While the potatoes are cooking, boil your elbow macaroni in a separate pot. Add your diced carrots during the last 5 minutes of cooking so they soften alongside the pasta. Drain and rinse the pasta and carrots under cool water to stop the cooking process and prevent stickiness.

Once everything is cool, it’s time to bring it all together. Add the macaroni and carrots to the bowl with your mashed potatoes. Stir in your mayonnaise—start with about 1 ½ cups and add more as needed until the mixture is ultra-creamy but not soupy. Mix gently so you don’t break down the pasta too much.

Season with salt, pepper, and a splash of apple cider vinegar if desired. Some people like to add finely diced celery or a bit of grated onion for texture and bite. Stir everything together and taste as you go—you’re looking for a balance of creamy, tangy, and slightly sweet.

Chill the salad for at least 2 hours before serving, or even better, overnight. This resting time allows the flavors to meld and the texture to become even more luscious.

From start to finish, you’re looking at about 45 minutes of active prep and cooking time, plus chilling. The result? A side dish that’s cool, comforting, and unforgettable.

Storage Options

Storing this Hawaiian Potato Salad properly ensures you’ll enjoy its full creamy glory for days.

In the fridge, transfer the salad to an airtight container and store it for up to 4 days. The flavors will deepen over time, making it even tastier the next day.

If you’re prepping ahead for a party, you can make this salad 24 hours in advance and keep it chilled until serving. Just give it a gentle stir before dishing out in case any separation has occurred.

Freezing is not recommended for this recipe. The mayonnaise-based dressing and the soft texture of the potatoes don’t hold up well to freezing and thawing, which can lead to a watery, broken consistency.

To reheat (if serving warm, though traditionally it’s served cold), warm small portions gently in the microwave. However, this salad truly shines when served chilled or at room temperature.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to what you have on hand or your dietary needs.

For a lighter version, try swapping half of the mayonnaise for plain Greek yogurt. You’ll still get that creamy texture but with a bit more tang and a boost of protein.

Want to add protein? Fold in some chopped hard-boiled eggs for a richer, more filling salad. This is a common addition in some Hawaiian plate lunch spots and adds both texture and flavor.

If you’re not a fan of carrots, try using grated cucumber or sweet corn for a different twist. Just be sure to remove excess moisture so the salad doesn’t become watery.

To make it dairy-free or egg-free, use vegan mayonnaise and ensure your pasta is free from any hidden dairy ingredients. The result is just as satisfying with the right swaps.

And if you like a little heat, don’t be afraid to stir in a touch of Sriracha, chili flakes, or even a spoonful of wasabi mayo. It’s a delicious way to take this dish in a bold new direction.

Whether you stick with the traditional ingredients or try your own spin, this Hawaiian Potato Salad is a recipe that invites experimentation. So go ahead—make it your own and enjoy a little taste of aloha at every bite.

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