Quick Hawaiian Potato Salad Recipe

Try This Tropical Hawaiian Potato Salad Recipe Today

Crafting a delightful Hawaiian potato salad brings summer memories flooding back with vibrant colors and unexpected flavors.

Tropical ingredients dance across a classic dish, creating something truly magical.

Creamy potatoes mingle with sweet pineapple chunks, offering a unique twist on traditional recipes.

Tangy mayonnaise blends seamlessly with bright herbs and crunchy vegetables.

Each bite promises a mini vacation for your taste buds.

Colorful and refreshing, this salad breaks all the standard potato salad rules.

You’ll want to serve this at every backyard gathering and potluck.

Prepare to transport your palate to a beachside paradise with one simple recipe.

Highlights of Hawaiian Potato Salad

Highlights of Hawaiian Potato Salad
  • Customize with Ease: Swap ingredients or add personal touches like ham or bacon to make this potato salad uniquely yours.
  • Crowd-Pleasing Comfort: Perfect for potlucks, barbecues, and summer gatherings where everyone craves a delicious side dish that brings people together.
  • Tropical Twist Delight: Pineapple adds a sweet and tangy flavor profile that transforms a classic potato salad into an exciting Hawaiian-inspired culinary experience.
  • No-Fuss Preparation: Simple ingredients and straightforward steps mean you can prepare this dish quickly without complicated cooking techniques or special equipment.

Ingredients for Hawaiian Potato Salad

Main Ingredients:
  • Potatoes: Starchy base that provides hearty texture and substance to the salad.
  • Mayonnaise: Creamy binding agent that helps hold the salad together.
  • Sour Cream: Adds tangy richness and smooth consistency to the potato salad.
Fruits and Vegetables:
  • Pineapple, Celery, Onion: Fresh ingredients that contribute sweet, crunchy, and sharp flavor notes to the Hawaiian-style potato salad.
Additional Flavor Enhancers:
  • Relish, Salt, Pepper: Condiments and seasonings that boost the overall taste profile of the salad.
  • Eggs: Protein-rich ingredient that adds extra texture and nutrition.
Garnish Options:
  • Green Onions, Parsley: Optional fresh herbs that provide a pop of color and additional flavor when sprinkled on top.

How to Make Hawaiian Potato Salad

How to Make Hawaiian Potato Salad

Step 1: Boil Potatoes to Perfection

Drop potatoes into a pot of salted water and cook until they’re soft enough to easily pierce with a fork, which takes about 10-12 minutes. Once done, drain the water and let the potatoes cool down completely to room temperature.

Step 2: Whip Up Creamy Dressing

In a spacious mixing bowl, blend together:
  • Mayonnaise
  • Sour cream
  • Sweet pickle relish
  • Salt
  • Black pepper

Stir these ingredients until they form a smooth, consistent sauce.

Step 3: Combine Tropical Ingredients

Gently fold into the creamy dressing:
  • Cooled potatoes
  • Juicy pineapple chunks
  • Crisp celery
  • Diced onion
  • Chopped hard-boiled eggs

Mix everything carefully so each ingredient gets evenly coated with the creamy dressing.

Step 4: Chill and Develop Flavors

Place the potato salad in the refrigerator and let it rest for at least one hour. This allows the flavors to mingle and intensify, creating a more delicious dish.

Step 5: Garnish and Serve

When ready to serve, sprinkle fresh green onions or parsley on top for an extra pop of color and flavor. Enjoy your Hawaiian-style potato salad!

Tips for Best Hawaiian Potato Salad

  • Opt for waxy potatoes like Yukon Gold or red potatoes to prevent falling apart during cooking and maintain a creamy texture.
  • Drain potatoes immediately after boiling and spread them on a baking sheet to cool faster and prevent overcooking.
  • Dice pineapple chunks small to distribute flavor evenly and prevent large, overwhelming bites.
  • Replace mayonnaise with Greek yogurt for a lighter, tangier version that reduces calories without sacrificing creaminess.
  • Make ahead and store in the refrigerator for up to 3 days, allowing flavors to meld and develop a richer taste profile.

Flavor Twists for Hawaiian Potato Salad

  • Vegan Hawaiian Potato Salad: Replace mayonnaise and sour cream with vegan alternatives like cashew cream and vegan mayo. Use silken tofu for egg replacement.
  • Spicy Tropical Potato Salad: Add diced jalapeños, red chili flakes, and a splash of hot sauce for extra heat. Include diced mango for additional tropical flavor.
  • Low-Carb Hawaiian-Inspired Cauliflower Salad: Substitute potatoes with riced cauliflower. Keep pineapple and other original ingredients for a lighter, low-carb version.
  • Gluten-Free Island Potato Salad: Ensure all ingredients are certified gluten-free. Use gluten-free relish and check mayonnaise labels for potential gluten contamination.

Serving Suggestions for Hawaiian Potato Salad

  • Tropical Luau Platter: Serve the potato salad alongside grilled teriyaki chicken, rice, and fresh mango slices for a complete Hawaiian-inspired meal that brings island flavors to your table.
  • Picnic Perfect Side: Pack this salad in a cooler for beach outings, backyard barbecues, or summer potlucks. Its creamy texture and sweet-tangy notes make it a crowd-pleasing dish that travels well.
  • Sandwich Companion: Use the potato salad as a delicious side for pulled pork sandwiches or as a topping for Hawaiian-style sliders, adding a creamy, tropical twist to your sandwich experience.
  • Gourmet Appetizer Twist: Serve small portions in individual mason jars or cocktail glasses as an elegant appetizer at summer parties, garnishing with extra chopped green onions for a professional touch.

FAQs

  • Is Hawaiian Potato Salad different from traditional potato salad?

Hawaiian Potato Salad has a tropical twist with added pineapple chunks, giving it a sweeter and more tangy flavor compared to classic American potato salad.

  • Can I make this salad ahead of time?

Yes, this salad actually tastes better when prepared in advance. Chilling for several hours or overnight allows the flavors to blend and develop more depth.

  • What type of potatoes work best for this recipe?

Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well and don’t become mushy when mixed with other ingredients.

  • How can I prevent my potatoes from becoming too soft?

Cool the potatoes completely after boiling and be gentle when mixing to avoid breaking them into small pieces, which helps maintain a good potato texture in the salad.

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Quick Hawaiian Potato Salad Recipe

Quick Hawaiian Potato Salad Recipe


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4.5 from 21 reviews

  • Total Time: 42 minutes
  • Yield: 6 1x

Description

Hawaiian potato salad blends local island ingredients with classic American picnic fare. Rich flavors and creamy textures make this dish a crowd-pleasing side for summer gatherings you’ll savor at backyard barbecues.


Ingredients

Scale

Main Ingredients:

  • 2 lbs (907 grams) russet potatoes, peeled and cubed
  • 1/2 cup (120 milliliters) diced pineapple (fresh or canned, drained)
  • 2 hard-boiled eggs, chopped

Binding Ingredients:

  • 1 cup (240 milliliters) mayonnaise
  • 1/4 cup (60 milliliters) sour cream
  • 1 tablespoon sweet pickle relish

Accent Ingredients:

  • 1/3 cup (80 milliliters) finely chopped celery
  • 1/4 cup (60 milliliters) finely chopped red onion
  • Salt and pepper to taste

Instructions

  1. Fill a large pot with salted water and bring to a rolling boil, then gently submerge whole potatoes and cook for 10-12 minutes until easily pierced with a fork.
  2. Drain potatoes in a colander and allow to cool completely at room temperature, approximately 20-25 minutes.
  3. Whisk together creamy mayonnaise, tangy sour cream, zesty pickle relish, and season with salt and pepper in a spacious mixing bowl.
  4. Dice the cooled potatoes into uniform cubes and fold them into the creamy mixture.
  5. Incorporate juicy pineapple chunks, crisp diced celery, finely minced onion, and roughly chopped hard-boiled eggs into the salad.
  6. Gently fold all ingredients until evenly coated with the creamy dressing, ensuring delicate ingredients remain intact.
  7. Cover the potato salad and refrigerate for a minimum of 1 hour to allow flavors to meld and develop.
  8. Before serving, optionally garnish with freshly chopped green onions or parsley for added color and brightness.
  9. Serve chilled as a refreshing side dish perfect for summer gatherings or potlucks.

Notes

  • Chop potatoes into consistent, bite-sized cubes to ensure even cooking and easy eating.
  • Drain potatoes thoroughly and let them cool completely to prevent watery salad and maintain the right texture.
  • Use fresh, ripe pineapple for a brighter, more vibrant flavor that enhances the overall taste of the salad.
  • Adjust mayonnaise and sour cream ratio to create a lighter version for those watching calories or preferring a tangier profile.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Lunch, Dinner, Appetizer, Snacks
  • Method: Boiling
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 6
  • Calories: 290 kcal
  • Sugar: 5 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg
John Conley

John Conley

Founder & Culinary Storyteller

Expertise

Recipe Development, Culinary Writing, Home Cooking Techniques, Seasonal Ingredient Utilization​

Education

Lane Community College, Eugene, OR
​Certificate in Culinary Arts
Focused on foundational cooking techniques, kitchen safety, and menu planning.

​Gotham Writers Workshop, New York, NY
Course in Food Writing
Explored the art of crafting engaging culinary narratives and recipe development.


John grew up where food meant connection: big bowls, warm kitchens, and meals that told a story. After earning his Certificate in Culinary Arts from Lane Community College and diving deep into food writing at Gotham Writers Workshop, he found his calling: turning everyday recipes into something worth savoring.
At The Liffey, John’s focus is all about crafting dishes that feel easy, honest, and full of heart.

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