Salad: United States – Hawaii – Hawaiian Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 2.5 lb (1.1 kg) Yukon Gold or russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 3 large eggs, hard‑boiled and chopped, approx. 150 g usable
- 1 cup (240 ml) mayonnaise (full fat)
- 1/3 cup (80 ml) sweet pickle relish
- 2 tbsp (30 ml) evaporated milk or whole milk
- 1/4 cup (40 g) finely diced sweet onion (Maui or Vidalia style)
- 1 stalk celery, finely diced, about 2 tbsp (15 g)
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) apple cider vinegar
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) celery seed (optional)
- 2 tbsp (6 g) chopped fresh parsley or chives for garnish

Instructions

Short Description:
A creamy, slightly sweet potato salad made with mayonnaise, chopped hard‑boiled eggs, and sweet pickle relish, chilled and served as a classic Hawaiian side. The texture is smooth with a few tender potato chunks and bright notes from onion and vinegar.

Regional Notes:
This Hawaiian version emphasizes a very creamy texture—often achieved by lightly mashing some of the potatoes—and includes chopped hard‑boiled eggs and sweet pickle relish, which give a subtle sweetness distinct from mainland U.S. potato salads. It is typically served chilled alongside plate lunches, barbecue, and other local favorites.

1. Place the peeled, cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 tsp (2 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes.
2. Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a simmer, then remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath; once cool, peel and chop. Set aside.
3. Drain the potatoes well in a colander and return them to the still‑warm pot over the stove for 1–2 minutes to evaporate excess moisture. Transfer potatoes to a large mixing bowl.
4. Lightly mash about one quarter to one third of the potatoes in the bowl with a fork or potato masher to create creaminess while leaving most potatoes in tender chunks.
5. In a separate small bowl, whisk together the mayonnaise, evaporated milk (or whole milk), sweet pickle relish, sugar, apple cider vinegar, remaining 1/4 tsp (1 g) salt, black pepper, and celery seed (if using) until smooth.
6. Add the chopped eggs, diced onion, and diced celery to the potatoes. Pour the dressing over the potatoes and gently fold until evenly coated. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.
7. Transfer the salad to a covered container and chill in the refrigerator at least 2 hours (overnight is best) to allow flavors to meld and the texture to set.
8. Before serving, stir gently, garnish with chopped parsley or chives, and adjust seasoning one last time. Serve chilled alongside plate lunches, barbecue, or grilled fish.