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The Best-Ever Hawaiian Potato Salad Recipe

Brenda is an Ottawa native with a small eBay store. As Treasures by Brenda she sells a variety of new, used and vintage merchandise.

The Best-Ever Hawaiian Potato Salad

The Best-Ever Hawaiian Potato Salad

A Delicious Make-Ahead Recipe

Hawaiian Potato Salad is not the simplest potato salad recipe ever, but is certainly one of the most delicious ones! It contains more vegetables than the average potato salad and a slightly lighter-tasting and healthier dressing that still manages to be true to a mayonnaise (or Miracle Whip) based potato salad.

I love the fact that potato salad is a make-ahead recipe. When my guests arrive, the work is done. It is also perfect when you know you are going to be having a busy summer day. When you do get home all you have to do is take it out of the fridge -- add some leftover meat, cold cuts or baked ham and some great bread and you have a very satisfying meal.

I also take this dish with me when I am visiting family and friends and when we go camping. I just prepare it the day before, refrigerate it and transport it in a cooler with lots of ice. Everyone loves it. I am thrilled to have prepared a dish that is a hit with everyone and, because I made it the day before, I manage to look wonderfully organized at the same time!

This recipe will reward your efforts generously the day after you invest them. When you make it a day ahead, the flavours have a chance to fully develop and become the Best-Ever Hawaiian Potato Salad! Personally, I would not consider serving this salad on the day of -- although I will confess to stealing a small dish to make sure it has turned out okay. (Someone has to do it!)

Some call this type of salad a Hawaiian Potato Salad; others, Hawaiian Macaroni Salad. I prefer the first because it really does contain more potatoes than pasta. It may have originated from a plate lunch in Hawaii on which is served a scoop or two of macaroni potato salad. The pasta originally came from Italy; the mayonnaise, from Europe; and the potatoes, from South America. Whatever the origin, I know you are not here for a history lesson but, instead for a great new recipe to try. I hope you love this one as much as we do!

The Best-Ever Hawaiian Potato Salad

The Best-Ever Hawaiian Potato Salad

The Best-Ever Hawaiian Potato Salad Recipe

This recipe originated with one I found online more than 12 years ago and I have been tweaking it ever since.


4 large potatoes, left whole

1 cup shell macaroni, uncooked

2 chopped carrots2 chopped celery stalks

3 chopped sweet pickles

1 cup frozen peas, uncooked

2 chopped green onions

salt and pepper to taste

2 chopped boiled eggs


1/4 cup low-fat yogurt

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3 tbsps light mayonnaise

2 tbsps pickle juice

1/2 cup Italian salad dressing

  • Prepare the ingredients as discussed above -- leave the potatoes whole but chop the carrots, celery, pickles, green onions and boiled eggs.
  • Boil the potatoes until they are tender but not too soft. Once they have cooled, cube them in bite-size pieces.
  • Cook the macaroni as instructed on the package. I often cook a little bit extra with another meal in order to avoid doing this as an extra step.
  • Add all of the ingredients except the dressing to a large bowl.
  • Combine the dressing ingredients together in a small bowl and then add them to the rest of the ingredients. Because the amount of potatoes and because how you like your potato salad will vary, you may have to add extra dressing. Remember, too, that pasta soaks up dressing and adjust accordingly.
  • For the best results, let rest, refrigerated, for one day. My mother sprinkled paprika over her potato salad and I do that sometimes. Some people chop a bit of fresh parsley and sprinkle it over the salad as garnish.