Description
This tropical-inspired Hawaiian Potato Salad combines tender potatoes, sweet pineapple, creamy mayo, and pasta for a unique island twist. Perfect for summer BBQs, potlucks, or any festive gathering, it brings a sweet-savory flavor that’s unforgettable.
Ingredients
4 medium russet potatoes, peeled and diced
1 cup elbow macaroni
3 large eggs
1 cup crushed pineapple, drained
½ cup sweet pickle relish
½ cup chopped celery
½ cup chopped red onion
1½ cups mayonnaise
Salt and pepper to taste
Optional: sliced green onions for garnish
Instructions
Boil potatoes in salted water until tender (about 10-12 minutes). Drain and cool.
Cook macaroni according to package instructions. Drain and cool.
Hard-boil eggs (about 10 minutes), peel, and chop.
In a large bowl, combine potatoes, macaroni, eggs, pineapple, relish, celery, and onion.
Stir in mayonnaise, and season with salt and pepper.
Chill in the fridge for at least 1 hour before serving.
Garnish with green onions if desired.
Notes
For a richer flavor, prepare a day ahead to allow flavors to meld.
Use Japanese-style mayonnaise (like Kewpie) for extra creaminess.
You can substitute pineapple chunks for crushed if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled and Mixed
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 480mg