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
Ingredients for Hawaiian Potato Salad
Main Ingredients:Fruits and Vegetables:Additional Flavor Enhancers:Garnish Options: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:Stir these ingredients until they form a smooth, consistent sauce.
Step 3: Combine Tropical Ingredients
Gently fold into the creamy dressing: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
Flavor Twists for Hawaiian Potato Salad
Serving Suggestions for Hawaiian Potato Salad
FAQs
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.
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.
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.
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
- 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
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
- 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.
- Drain potatoes in a colander and allow to cool completely at room temperature, approximately 20-25 minutes.
- Whisk together creamy mayonnaise, tangy sour cream, zesty pickle relish, and season with salt and pepper in a spacious mixing bowl.
- Dice the cooled potatoes into uniform cubes and fold them into the creamy mixture.
- Incorporate juicy pineapple chunks, crisp diced celery, finely minced onion, and roughly chopped hard-boiled eggs into the salad.
- Gently fold all ingredients until evenly coated with the creamy dressing, ensuring delicate ingredients remain intact.
- Cover the potato salad and refrigerate for a minimum of 1 hour to allow flavors to meld and develop.
- Before serving, optionally garnish with freshly chopped green onions or parsley for added color and brightness.
- 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
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.