Hawaiian Potato Salad: The Ultimate Guide to a Tropical Side Dish

Hawaiian Potato Salad: the creamy, tangy, and slightly sweet side dish that’s a guaranteed crowd-pleaser at any potluck or barbecue! Have you ever tasted a potato salad that instantly transports you to a sunny beach, with the gentle sway of palm trees and the aroma of a luau in the air? That’s precisely what this recipe delivers. It’s more than just a side; it’s a taste of paradise.

While potato salad has a long and varied history across many cultures, the Hawaiian version boasts a unique twist, influenced by the islands’ diverse culinary heritage. Brought to Hawaii by early European and American settlers, potato salad was quickly adapted using local ingredients and flavors. The result? A creamy, dreamy concoction that perfectly complements the rich, savory dishes of traditional Hawaiian cuisine.

What makes Hawaiian Potato Salad so irresistible? It’s the delightful combination of textures and tastes. The tender potatoes, the crisp celery, the sweet pineapple (sometimes!), and the creamy, slightly tangy dressing create a symphony of flavors that dance on your palate. People adore it because it’s comforting, easy to make, and incredibly versatile. Whether you’re serving it alongside kalua pig, grilled chicken, or even just enjoying it on its own, this potato salad is sure to be a hit. Plus, it’s the perfect make-ahead dish, freeing you up to enjoy the party instead of being stuck in the kitchen. Let’s dive in and create this island favorite together!

this Recipe

Ingredients:

• 5 lbs Yukon Gold potatoes, peeled and cubed
• 1 cup mayonnaise (I prefer a full-fat variety for the best flavor and texture)
• 1/2 cup sour cream (this adds a lovely tang)
• 1/4 cup milk (adjust to reach desired consistency)
• 1/4 cup yellow mustard (adds a nice zing)
• 2 tablespoons apple cider vinegar (for brightness)
• 1/4 cup granulated sugar (balances the acidity)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 cup celery, finely diced
• 1/2 cup red onion, finely diced
• 1 (8 ounce) can crushed pineapple, drained well (crucial to drain it well!)
• 1 cup cooked ham, diced (you can use Spam for a more authentic Hawaiian flavor)
• 1/4 cup sweet pickle relish (adds a touch of sweetness and crunch)
• 2 hard-boiled eggs, chopped (optional, but I highly recommend it!)
• Paprika, for garnish (optional, but adds a nice color)

Preparing the Potatoes:

1. Get those potatoes ready! Place the cubed potatoes in a large pot and cover them with cold water. Make sure the water level is a couple of inches above the potatoes.
2. Boil ’em up! Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender. This usually takes about 12-15 minutes. You want them soft enough to easily pierce with a fork, but not so soft that they fall apart.
3. Drain and cool! Once the potatoes are cooked, drain them immediately in a colander. Let them cool slightly before handling. You don’t want them completely cold, as they’ll absorb the dressing better when they’re still a little warm.

Making the Dressing:

1. Combine the wet ingredients! In a large bowl, whisk together the mayonnaise, sour cream, milk, yellow mustard, and apple cider vinegar. Make sure everything is well combined and smooth.
2. Add the sweet and savory! Add the granulated sugar, salt, and pepper to the dressing. Whisk again until the sugar is dissolved and the seasonings are evenly distributed. Taste the dressing and adjust the seasonings as needed. I sometimes add a pinch more sugar if I want it a little sweeter, or a dash more vinegar for extra tang.

Assembling the Hawaiian Potato Salad:

1. Gently combine potatoes and dressing! Place the slightly cooled potatoes in the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to mash them. You want the potatoes to be well coated, but still retain their shape.
2. Add the veggies and ham! Add the diced celery, red onion, drained crushed pineapple, and diced cooked ham to the bowl. Gently fold everything together until evenly distributed.
3. Don’t forget the relish and eggs! Stir in the sweet pickle relish and chopped hard-boiled eggs (if using). Again, be gentle to avoid mashing the potatoes.
4. Chill out! Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the potato salad to chill completely. Chilling is crucial for the best flavor and texture.
5. Give it a final stir! Before serving, give the potato salad a final gentle stir. If it seems a little dry, you can add a tablespoon or two of milk to loosen it up.
6. Garnish and serve! Sprinkle with paprika for garnish, if desired. Serve chilled and enjoy! This potato salad is perfect as a side dish for barbecues, picnics, or any summer gathering.

Tips and Variations:

• Potato Variety: While I prefer Yukon Gold potatoes for their creamy texture, you can also use Russet potatoes. Just be careful not to overcook them, as they can become dry. Red potatoes also work well and hold their shape nicely.
• Ham Alternatives: If you’re not a fan of ham, you can substitute it with cooked bacon, shredded chicken, or even tofu for a vegetarian option. For a truly authentic Hawaiian experience, use Spam!
• Sweetness Level: Adjust the amount of sugar to your liking. Some people prefer a sweeter potato salad, while others prefer a more savory one. Start with 1/4 cup and add more to taste.
• Tanginess: If you like a tangier potato salad, add a little more apple cider vinegar or even a squeeze of lemon juice.
• Spice it up! For a little kick, add a pinch of red pepper flakes to the dressing.
• Add some crunch! Consider adding some chopped macadamia nuts for extra crunch and a truly Hawaiian touch.
• Make it ahead! This potato salad is even better the next day, as the flavors have had time to meld together. It can be stored in the refrigerator for up to 3 days.
• Draining the Pineapple: I cannot stress enough how important it is to drain the crushed pineapple really well. Excess moisture will make the potato salad watery and less appealing. I usually press the pineapple against a fine-mesh sieve to remove as much liquid as possible.
• Egg Options: If you don’t have hard-boiled eggs on hand, you can skip them. However, I find that they add a nice richness and texture to the potato salad.
• Serving Suggestions: This Hawaiian Potato Salad is a perfect accompaniment to grilled meats, fish, or even sandwiches. It’s also a great addition to any potluck or picnic.

Storing Leftovers:

Store any leftover Hawaiian Potato Salad in an airtight container in the refrigerator for up to 3 days. Be sure to keep it chilled to prevent spoilage.

Troubleshooting:

• Potato Salad is Too Dry: If your potato salad seems too dry, add a tablespoon or two of milk or mayonnaise to loosen it up.
• Potato Salad is Too Watery: If your potato salad is too watery, it’s likely because the pineapple wasn’t drained well enough. You can try adding a tablespoon of cornstarch to the dressing to help thicken it up.
• Potato Salad is Too Bland: If your potato salad tastes bland, add more salt, pepper, or a dash of apple cider vinegar.

Enjoy your delicious Hawaiian Potato Salad! I hope you and your family love it as much as mine does!

Conclusion:

This Hawaiian Potato Salad isn’t just another side dish; it’s a vibrant explosion of flavors that will transport you straight to a luau! The creamy, tangy dressing, the sweetness of the pineapple, and the satisfying texture of the potatoes all come together in perfect harmony. Trust me, once you try this, you’ll be making it for every potluck, barbecue, and summer gathering. It’s a guaranteed crowd-pleaser, and honestly, I often find myself making a batch just for myself!

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a flavor profile that’s both familiar and excitingly different. It’s the perfect balance of sweet, savory, and creamy, making it a versatile accompaniment to a wide range of main courses. Forget boring, bland potato salad – this recipe is a game-changer! It’s the kind of dish that people will ask you for the recipe for, and you’ll be proud to share it.

Looking for serving suggestions? This Hawaiian Potato Salad pairs beautifully with grilled chicken, kalua pig (if you’re feeling ambitious!), or even just a simple burger. It’s also fantastic alongside fish tacos or pulled pork sandwiches. For a complete Hawaiian-themed meal, serve it with some sticky rice and a side of fresh fruit.

And if you’re feeling adventurous, there are plenty of variations you can try! Add some cooked ham or bacon for a smoky flavor boost. A sprinkle of toasted macadamia nuts adds a delightful crunch. For a spicier kick, incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce into the dressing. You could even try using different types of potatoes, like Yukon Gold or red potatoes, to change the texture and flavor slightly. Get creative and make it your own!

I’m confident that you’ll love this recipe as much as I do. It’s a simple, delicious, and crowd-pleasing dish that’s perfect for any occasion. The unique blend of flavors in this Hawaiian Potato Salad sets it apart from the rest, making it a truly memorable side dish.

So, what are you waiting for? Gather your ingredients, put on some Hawaiian music, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience! Did you try any variations? What did you serve it with? What did your friends and family think? Share your photos and comments below – I can’t wait to see your creations! Let me know if you have any questions, and happy cooking! I am sure this will become a staple in your recipe book. Enjoy!