Description
Hawaiian potato salad brings Caribbean and Pacific island flavors together in a creamy, zesty side dish. Pineapple, sweet onions, and mayo create a tropical twist you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) russet potatoes, peeled and cubed
- 2 hard-boiled eggs, chopped
- 1/2 cup (120 milliliters) crushed pineapple, drained
Creamy Base:
- 1/2 cup (120 milliliters) mayonnaise
- 1/4 cup (60 milliliters) sour cream
- 1 tablespoon yellow mustard
Crunchy Additions:
- 1/4 cup (60 milliliters) finely chopped celery
- 1/4 cup (60 milliliters) chopped green onions
Instructions
- Submerge whole potatoes in salted water and cook at medium-high heat for 10-12 minutes until easily pierced with a fork.
- Drain potatoes and allow to cool completely at room temperature, approximately 15-20 minutes.
- Create a creamy dressing by whisking together mayonnaise, sour cream, mustard, salt, and ground black pepper until smooth and well combined.
- Dice cooled potatoes into uniform bite-sized cubes to ensure consistent texture throughout the salad.
- Chop hard-boiled eggs, fresh celery, and green onions into small, even pieces.
- Drain canned pineapple chunks thoroughly to prevent excess liquid in the salad.
- Gently fold potatoes, pineapple, eggs, celery, and green onions into the prepared dressing, ensuring all ingredients are evenly coated without breaking the potato pieces.
- Transfer the potato salad to a sealed container and refrigerate for minimum 1 hour to allow flavors to meld and develop.
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
Notes
- Let potatoes cool completely before mixing to prevent a mushy texture and maintain their shape.
- Drain pineapple thoroughly to avoid excess liquid making the salad watery.
- For a lighter version, substitute Greek yogurt for half the mayo to reduce calories and add protein.
- Consider adding diced ham or bacon for extra flavor and protein, making it more substantial for a main dish option.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg