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
- 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