5-Star Hawaiian Potato Salad Recipe Everyone Will Love

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When I was a kid, summer meant potlucks at the park, and no family get-together was complete without a giant bowl of Hawaiian Potato Salad Recipe. But the first time I had Hawaiian Hawaiian Potato Salad Recipe, oh wow, it was a total game-changer. Sweet pineapple in a creamy, tangy dressing with soft, buttery potatoes? Yes, please. I still remember my cousin bringing it to a Fourth of July BBQ. I was skeptical at first (pineapple in Hawaiian Potato Salad Recipe?!), but after one bite, I went back for seconds. And maybe thirds.

Now, this has become one of my go-to recipes whenever I want to bring something fun, colorful, and unexpected. It solves all my cookout dilemmas, picky eaters, lack of time, boring flavors, and it’s a guaranteed crowd-pleaser.

This Hawaiian Potato Salad Recipe brings sunshine to the table, whether it’s summer or not. And the best part? You can prep it ahead, so you’re not scrambling the day of your event.

 Why You’ll Love This Recipe

• Tropical flavor boost: The pineapple adds a sweet contrast to the creamy, savory base, think classic Hawaiian Potato Salad Recipe with a bright vacation twist.
• Make-ahead magic: This dish actually tastes better the next day. Win-win for time-saving!
• Family-friendly: Even kids who “don’t like salad” gobble this one up. Eggs and potatoes make it comforting and familiar.
• Picnic-perfect texture: The sour cream and mayo combo gives it just the right creaminess without being too heavy.
• Balanced & satisfying: You’ve got sweet, salty, tangy, creamy, and crunchy all in one bite.

Ingredients

Here’s everything you’ll need to whip up your Hawaiian Potato Salad Recipe. Full measurements are in the recipe card below, but let’s talk details first.

• Russet potatoes: I love using russets because they’re fluffy when cooked, which soaks up all the creamy goodness. Don’t skip peeling them, trust me, I forgot once, and it threw off the whole texture.
• Mayonnaise: The base of our creamy dressing. Use your favorite brand, but I personally love Duke’s or Hellmann’s.
• Sour cream: Adds tang and smooths out the mayo so it’s not too heavy. You can use plain Greek yogurt in a pinch.
• Yellow mustard: Just a tablespoon adds brightness and that “zing” that keeps every bite interesting.
• Crushed pineapple: Drain it well! The sweetness balances the tangy ingredients beautifully. This is what makes it Hawaiian.
• Hard-boiled eggs: I boil them the night before and chill, makes peeling easier and keeps the salad cold.
• Celery: Chopped fine for that little crunch. Adds a fresh snap without being overpowering.
• Green onions: More mellow than regular onions, they give the salad a nice flavor lift.
• Salt and pepper: Season to taste! I always wait until the end so I don’t overdo it.

How to Make the Recipe

Step 1: Cook the Potatoes

Bring a large pot of salted water to a boil, then add your cubed russet potatoes.
Kitchen Tip: Cut them evenly so they cook at the same pace. Boil for about 10-12 minutes until fork-tender but not mushy.
Once done, drain and let them cool completely. I usually spread them on a baking sheet to speed this up.

Step 2: Make the Creamy Dressing

In a large bowl, whisk together the mayonnaise, sour cream, and mustard.
Kitchen Tip: Use a rubber spatula to scrape the sides and ensure everything is blended smooth. You want no streaks!

Step 3: Fold in the Pineapple

Gently mix in the drained crushed pineapple.
Kitchen Tip: Press the pineapple between paper towels if it’s too juicy. Excess liquid will make the dressing runny.

Step 4: Add the Eggs, Celery, and Onions

Stir in the chopped hard-boiled eggs, celery, and green onions.
Kitchen Tip: Use a folding motion with a spatula to avoid breaking up the eggs too much.

Step 5: Combine with the Potatoes

Add the cooled potatoes to the bowl and gently fold everything together until evenly coated.
Sensory Cue: It should look creamy and colorful, with chunks of potato holding their shape.

Step 6: Chill Before Serving

Cover and refrigerate for at least 1 hour (or up to overnight).
Kitchen Tip: The longer it sits, the better the flavors marry. I always make this the night before a gathering.

Pro Tips

• Chill your eggs and potatoes before mixing to prevent the dressing from separating.
• Drain pineapple thoroughly to keep the salad from getting watery, soggy salad is a no-go.
• Use a wide mixing bowl to avoid mashing the potatoes while combining.
• Taste after chilling: Flavors settle, so check seasoning again before serving.
• Prep ahead: This salad stores beautifully overnight and even better the next day.

Recommended Equipment for This Recipe

To make your Hawaiian Potato Salad Recipe smooth and stress-free, I recommend having these tools on hand:

• A large heavy-bottomed pot for boiling potatoes evenly
• A mesh strainer for draining pineapple and potatoes thoroughly
• A sturdy mixing bowl with a wide base for gentle folding
• A rubber spatula to mix everything without breaking the potatoes
• An egg slicer or chopper to get perfect, uniform egg pieces fast

Serving Suggestions

• BBQ Must-Have: Serve it alongside grilled ribs, burgers, or pulled pork.
• Luau-Style Brunch: Pair with teriyaki chicken and fresh mango slices.
• Weeknight Dinner: I’ve served it with baked salmon and green beans for a chill tropical-inspired meal.
• Kid-Approved Option: Scoop into lettuce cups or serve in small bowls with extra pineapple on top.
• Perfect Pairing: Try it with a cold glass of iced tea or even a fruity mocktail like a pineapple spritzer.

Storage & Make-Ahead

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freezing? Not recommended. The creamy dressing will separate after thawing.
• Reheating: This salad is meant to be enjoyed cold, but you can let it sit at room temp for 15 minutes before serving.
• Leftover Ideas: Scoop into wraps with shredded chicken, or mix into a cold pasta salad with peas!

Closing Thoughts

This Hawaiian Potato Salad Recipe brings a taste of the tropics to your everyday meals. It’s creamy, colorful, sweet, and savory in all the right ways. Every bite feels like sunshine in a bowl!

Don’t forget to check the recommended tools above to make your cooking even easier!

FAQs

Can I use red or Yukon gold potatoes instead of russet?
Yes, but the texture will be a little firmer. Russets give that classic fluffy base, but Yukon golds are delicious if you like a creamier, buttery texture.

Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check your mayo and mustard labels to be sure.

Can I make this vegan?
You can! Use vegan mayo and sour cream, and omit the eggs. Add more celery and a sprinkle of smoked paprika for depth.

How far in advance can I make it?
I like to make it the night before, it’s actually better the next day. You can prep it up to 2 days ahead, just give it a stir before serving.

How do I keep the potatoes from getting mushy?
Cut them evenly and don’t overcook. They should be fork-tender, not falling apart. Letting them cool before mixing is key!