Hawaiian Potato Salad is a creamy and flavorful side dish that combines tender potatoes, macaroni, crunchy vegetables, and a lightly sweet dressing. Inspired by the classic Hawaiian plate lunch favorite, this chilled salad delivers a delicious balance of creamy, savory, and refreshing flavors. Perfect for barbecues, family dinners, picnics, or potlucks, this recipe is simple to prepare and even better when made ahead of time.

Why You’ll Love This Recipe

• Creamy and comforting with a unique Hawaiian-inspired twist
• Perfect balance of savory, slightly sweet, and tangy flavors
• Great make-ahead side dish for gatherings
• Loaded with crunchy fresh vegetables for extra texture
• Easy to customize with your favorite ingredients
• Delicious served alongside grilled chicken, burgers, or seafood
• Family-friendly and ideal for warm-weather meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 7 medium Yukon gold potatoes, peeled and diced into 1/4-inch cubes
• 1/2 cup macaroni noodles
• 3 hard-boiled eggs, chopped
• 1 large carrot, finely shredded
• 2 celery stalks, finely diced
• 1/2 English cucumber, diced
• 1/2 yellow onion, finely chopped
• 3 green onions, thinly sliced
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil
• 3 tablespoons rice vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the macaroni noodles and cook for about 6 to 7 minutes until al dente. Drain and let cool completely.
2. In the same pot, carefully add the eggs and boil for 11 minutes. Remove the eggs and transfer them to cold water to cool before peeling and chopping.
3. Place the diced potatoes into the boiling water and cook for 10 to 15 minutes, or until fork tender. During the final minute of cooking, add the frozen peas. Drain well and allow everything to cool completely.
4. While the potatoes cool, prepare the vegetables. Finely dice the celery, cucumber, and onion. Shred the carrot and slice the green onions.
5. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sugar, sesame oil, rice vinegar, salt, and black pepper until smooth and creamy.
6. Add the cooled potatoes, macaroni, peas, eggs, and chopped vegetables into the bowl with the dressing.
7. Gently stir until all ingredients are evenly coated. Taste and adjust seasoning if needed.
8. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to blend together.

Servings and timing

• Servings: 8 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Add diced cooked chicken for a heartier salad.
• Replace peas with sweet corn for extra sweetness.
• Use red potatoes instead of Yukon gold potatoes for a firmer texture.
• Add chopped parsley or cilantro for fresh herb flavor.
• Swap regular mayonnaise for Japanese-style mayonnaise for a richer taste.
• Include diced bell peppers for extra crunch and color.
• Add a splash of pickle juice for a tangier dressing.

Storage/Reheating

Store Hawaiian Potato Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving because the dressing may settle as it chills.

This salad is best served cold, so reheating is not recommended. If the salad becomes slightly dry after refrigeration, mix in a small spoonful of mayonnaise before serving to refresh the texture.

Do not leave the salad at room temperature for more than 2 hours, especially during warm weather.

FAQs

Can I make Hawaiian Potato Salad ahead of time?

Yes, this salad tastes even better after chilling for several hours because the flavors have more time to combine.

What type of potatoes work best?

Yukon gold potatoes are ideal because they are creamy and hold their shape well after cooking.

Can I use regular mayonnaise?

Yes, regular mayonnaise works perfectly, although Japanese mayonnaise gives the salad a richer flavor.

How do I keep the potatoes from becoming mushy?

Avoid overcooking the potatoes and drain them as soon as they become fork tender.

Can I freeze Hawaiian Potato Salad?

Freezing is not recommended because mayonnaise-based dressings tend to separate after thawing.

Is this salad served warm or cold?

Hawaiian Potato Salad is traditionally served chilled.

Can I add more vegetables?

Absolutely. Bell peppers, corn, or radishes make great additions.

How long should the salad chill before serving?

At least 30 minutes is recommended, but a few hours is even better.

What dishes pair well with this salad?

It pairs wonderfully with grilled chicken, burgers, seafood, or barbecue dishes.

Can I make this recipe without macaroni?

Yes, you can omit the macaroni if you prefer a more traditional potato salad texture.

Conclusion

Hawaiian Potato Salad is a delicious combination of creamy potatoes, tender macaroni, crunchy vegetables, and a lightly sweet dressing that makes every bite satisfying. Its refreshing flavor and easy preparation make it an excellent choice for cookouts, family meals, and potluck gatherings. Whether served alongside grilled dishes or enjoyed on its own, this chilled salad is guaranteed to become a favorite addition to your recipe collection.

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