Hawaiian potato salad is a beloved side dish found at family gatherings, potlucks, and plate lunch spots across the islands. Creamy, tangy, and studded with vegetables, it’s richer and more flavorful than the classic mainland version. This recipe shows you how to make authentic local-style potato salad at home, with all the tips you need for that signature texture and taste.
Ingredients
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
- 1/2 tablespoon salt (for boiling potatoes)
- 2 large eggs
- 1/2 cup mayonnaise (preferably Best Foods/Hellmann’s)
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated carrot (about 1 medium carrot)
- 1/2 cup finely chopped celery (about 1 large stalk)
- 1/4 cup finely diced sweet onion (Maui onion if available)
- 1/3 cup frozen peas, thawed
- 1/4 cup sweet pickle relish
- Optional: 2 tablespoons chopped fresh parsley
- Optional: Paprika, for garnish
Instructions
- Cook the potatoes: Place peeled and chopped potatoes in a large pot. Add enough cold water to cover by 1 inch and stir in 1/2 tablespoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are very tender but not falling apart, about 10-12 minutes. (You want them soft enough to mash slightly, which gives Hawaiian potato salad its creamy texture.)
- Boil the eggs: While potatoes cook, place eggs in a small saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to a bowl of ice water to cool. Peel and chop when ready.
- Drain and mash potatoes: Drain the cooked potatoes well and transfer them to a large mixing bowl. While still warm, gently mash about half the potatoes with a potato masher or fork, leaving the rest in bite-sized chunks. This step is key to the creamy-yet-chunky texture of local-style potato salad.
- Mix the dressing: In a medium bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, and black pepper until smooth.
- Combine salad ingredients: Add grated carrot, chopped celery, onion, thawed peas, sweet pickle relish, and chopped eggs to the potatoes. Pour the dressing over the mixture and gently fold everything together until evenly combined. Taste and adjust seasoning as needed.
- Chill: Cover the bowl and refrigerate the potato salad for at least 4 hours, preferably overnight. This allows the flavors to meld and the salad to firm up for serving.
- Garnish and serve: Just before serving, sprinkle with chopped parsley and a light dusting of paprika, if desired. Serve chilled.
Tips
- Best Mayonnaise: For authentic flavor, use Best Foods or Hellmann’s mayo. Kewpie is a good alternative for extra creaminess.
- Vegetable Add-ins: If you don’t have sweet onion, use red or yellow onion and soak chopped pieces in cold water for 10 minutes to mellow their flavor.
- Make Ahead: Hawaiian potato salad tastes best after chilling overnight. Prepping in advance improves both flavor and texture.
- Common Mistake: Don’t undercook the potatoes; they should be soft enough to partially mash. Overcooked potatoes may turn gluey, so check doneness early.
Serving Suggestions
Hawaiian potato salad is a staple at local plate lunch spots, usually served alongside two scoops of rice and an entrée like shoyu chicken, kalua pork, or teriyaki beef. It also pairs beautifully with barbecue, fried chicken, grilled fish, or as part of a potluck spread. For a true island-style meal, serve with macaroni salad and fresh pineapple slices on the side.
Variations
- Macaroni & Potato Salad: For a classic plate lunch twist, mix in 1 cup cooked macaroni elbows with the potatoes.
- Vegan Version: Substitute vegan mayonnaise and skip the eggs. Use plant-based yogurt or extra vegan mayo for sour cream.
- Spicy Kick: Add a dash of Sriracha or Hawaiian chili pepper water to the dressing for heat.
- Protein Boost: Stir in diced ham, cooked bacon, or shredded rotisserie chicken for a heartier salad.
Storage and Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. For best quality, do not freeze, as the texture becomes watery when thawed. Potato salad should be kept below 40°F (4°C) for food safety; do not leave out at room temperature for more than 2 hours. Serve chilled directly from the fridge. Reheating is not recommended, as this salad is meant to be served cold, but if you prefer it slightly closer to room temperature, let it sit out for 20-30 minutes before serving (within safe time limits).
Frequently Asked Questions
- What makes Hawaiian potato salad different from regular potato salad?
- Hawaiian potato salad is creamier and softer than many mainland versions. The potatoes are partially mashed while still warm, giving a unique texture that’s both chunky and creamy. It also often includes sweet pickle relish, carrots, peas, and sometimes macaroni, reflecting the multicultural influences of Hawaii’s cuisine.
- Can I use other types of potatoes?
- Russet potatoes are preferred for their starchy texture, which helps create the creamy base. However, Yukon Golds work well for a slightly firmer salad. Red potatoes are less traditional and tend to hold their shape, resulting in a less creamy salad, but they can be used if that’s your preference.
- Is it safe to make potato salad ahead of time?
- Yes, potato salad is ideal for making ahead. In fact, chilling overnight improves the flavor and texture. Just be sure to store it in the refrigerator and follow food safety guidelines—consume within 4 days and don’t leave it at room temperature for more than 2 hours.
- Can I omit the eggs?
- Eggs add richness and protein, but you can omit them if you have allergies or prefer an egg-free salad. The salad will still be delicious, just slightly less rich in flavor.
- How do I prevent the salad from becoming watery?
- Make sure to drain the potatoes very well after boiling, and let steam escape before mixing with other ingredients. Also, chill the salad thoroughly before serving, as the dressing thickens and binds as it cools. Avoid adding extra liquid ingredients beyond what’s called for in the recipe.
- What’s the best way to grate carrots for this salad?
- Use the fine holes of a box grater for the carrots. This ensures they blend smoothly into the salad and add color, sweetness, and moisture without being crunchy or overpowering. Pre-shredded carrots from the store are usually too thick and dry for this purpose.