Hawaiian potato salad is a staple dish to the beautiful islands of Hawaii. Traditionally served at luaus alongside an array of mouthwatering foods like Kalua pork, Poi, white rice, and Haupia, this unique potato salad distinguishes itself from the classic American version by incorporating macaroni noodles. The delightful combination of tender potatoes, chewy pasta, crisp vegetables, and a rich, subtly sweet dressing creates an unforgettable and comforting side dish.
I have enjoyed this Hawaiian potato salad countless times with one of my dearest friends, Merle. Her Hawaiian heritage and overall generosity had sparked an interest in growing my food profile. She would make this often or we would enjoy it at local Hawaiian restaurants. One of the most memorable times was when she took me to a real traditional Hawaiian Luau. There was so much food, including the traditional potato salad- and it was all amazing. And of course, one of the biggest highlights of the evening was a real Hawaiian fire dance performed by a group of talented young Hawaiian men. If you’ve never seen a fire dance, I recommend attending a traditional luau to embrace the culture firsthand. Here is a link with more information regarding Hawaiian Fire Dancers. What an amazing cultural experience that I will cherish forever.
If you have never tasted the amazing flavors of the Islands, this recipe is the perfect starting point. The great thing about Hawaiian potato salad is that it very customizable. Salad shrimp, which is in this recipe, is not always included in other recipes. Other possible substitutions may include crab, spam, peas, or green onions. Here’s the breakdown of the ingredients and preparation for what I believe is one of the most unique and delicious potato salad recipes out there.
Hawaiian Potato Salad Ingredients
The ingredients in this Hawaiian potato salad include:
- Potatoes – Russets, boiled until tender.
- Macaroni – Adds texture and heartiness to the potato salad.
- Mayonnaise – The creamy base of the dressing.
- Mustard – Gives a subtle tangy kick.
- Carrots – Grated for a hint of sweetness, color and crunch.
- Celery- Also adds a bit of fresh crunch.
- Yellow onions – Provides a mild onion flavor.
- Hard-boiled eggs – Enhances the richness as well as protein content.
- Salad Shrimp– Provides extra protein and a hint of seafood flavor.
- Salt and pepper – To season and flavor the potato salad.
Preparation, Servings, and Storage
This Hawaiian potato salad recipe is simple to prepare in about 45 minutes. After preparation, it’s best to refrigerate the salad for at least 2 hours—or even overnight—to allow the flavors to meld wonderfully, enabling the potatoes and noodles to absorb some of the mayonnaise. After chilling, more mayonnaise and pepper can be added if needed. This recipe yields a generous bowl of potato salad, serving 12-15 people, making it ideal for larger luau gatherings. Remember, Hawaiian potato salad must be served cold and can be stored in the refrigerator for up to 5 days after preparation. Enjoy!
Hawaiian Potato Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 Eggs
- 3 pounds Russet potatoes
- 2/3 cup Macaroni noodles
- 1½ cups Mayonnaise
- 1 tbsp Yellow mustard
- 1/2 tsp Sea salt
- 1 tbsp Black pepper
- 1 Celery rib, diced
- 1/4 cup Yellow onion, finely diced
- 1 Carrot, shredded
- 8 oz Cooked Salad shrimp
Instructions
- In a large stock pot over high heat, boil the potatoes and eggs. Set a timer for 13 minutes. Once the timer goes off, remove the eggs and quickly chill them in ice cold water. Continue to cook the potatoes until they are fork tender, about 7 additional minutes. (20 minutes total for the potatoes)
- Once the potatoes are thoroughly cooked, drain and place them in the ice water bath to cool.
- In a 4 quart saucepan, boil the macaroni noodles for 7-9 minutes. Drain, rinse, and set aside.
- Peel and dice the eggs and potatoes.
- In a large mixing bowl, stir to combine the chopped eggs, potatoes, macaroni noodles, mayonnaise, mustard, salt, pepper, diced celery, diced onion, shredded carrot, and salad shrimp.
- Refrigerate for 3 hours or overnight.
- When ready to serve, stir the salad add additional mayonnaise if needed. The potatoes and macaroni will draw in some of the mayonnaise while refrigerated.
Nutrition
