Hawaiian Potato Salad
This Hawaiian Potato Salad is creamy, tangy, and tropical—made with russet potatoes, crushed pineapple, and a rich mayo dressing. A perfect side dish for BBQs, picnics, or luau-inspired dinners.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Salad Base
- 2 lbs russet potatoes peeled and cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp yellow mustard
- ½ cup crushed pineapple drained
- 2 hard-boiled eggs chopped
- ¼ cup celery finely chopped
- ¼ cup green onions chopped
- salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool.
- In a large bowl, mix mayonnaise, sour cream, mustard, salt, and pepper to make the dressing.
- Add the cooled potatoes, pineapple, chopped eggs, celery, and green onions to the bowl. Mix gently to coat everything evenly.
- Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Notes
For extra flavor, add a splash of pickle juice or a dash of paprika before serving. Best made a day ahead to let the flavors meld.