Hawaiian Potato Salad: How to Make It - Net - Indir

Hawaiian Potato Salad: How to Make It

Hawaiian potato salad will take you to the Aloha State with its mild sweet taste, touch of sesame oil, and vibrant veggies. This recipe makes an otherwise plain side dish the star of the show by using crisp veggies and a creamy sauce.

What Are the Ingredients in Hawaiian Potato Salad?

If you’ve ever had “mac salad,” Hawaii’s favorite plate lunch side, this potato salad is its cousin, combining the finest of traditional macaroni salad with the starchiness of potatoes. Potatoes, macaroni noodles, hard-boiled eggs, and shredded carrots are used to make Hawaiian potato salad.

Spices, veggies, and secret ingredients vary from dish to dish, as they do with every family recipe. However, softly sweetening the mayo with sugar is a prevalent thread in people’s handmade Hawaiian potato salad. Kewpie brand mayonnaise also lends a great umami flavor to the mix, which helps to balance the tastes.


  • Yukon gold potatoes, 6-8 medium-sized
  • a half-cup of macaroni noodles
  • 3 hard-boiled eggs, chopped
  • 1 carrot, big
  • 2 celery stalks
  • 1/2 cucumber (English)
  • 1/2 onion, yellow
  • 3 green onion stalks
  • 1 cup peas, frozen
  • mayonnaise (1/2 cup) (Kewpie preferred)
  • 1 tablespoon mustard (Dijon)
  • 1 teaspoon of sugar
  • 1 tblsp sesame seed oil
  • rice wine vinegar, 3 tblsp.
  • salt kosher
  • peppercorns


Step 1: Prepare the pasta.

A big pot of water should be brought to a boil. Cook 1/2 cup macaroni noodles for 6-7 minutes, or until al dente. Strain the noodles and save the water to cook the potatoes, peas, and eggs in the same saucepan. Allow the noodles to cool to room temperature before serving.

Step 2: Bring the eggs to a boil.

Bring the water back to a boil, then carefully drop in the eggs. Set an 11-minute timer for them to hard-boil. With a slotted spoon, carefully remove the eggs and lay them in a basin to cool to room temperature.

Step 3: Bring the potatoes to a boil.

Scrub the potatoes, then cut them into 1/4-inch chunks to make the pieces consistent. To remove extra starch, place in a basin of cold water. Return the big pot of water to a boil, then add the potatoes and simmer for approximately 10-15 minutes, or until they’re cooked (a knife inserted should pierce easily and come out clean).

One minute before the potatoes are done, add the frozen peas, then drain the two together to cool to room temperature. Before adding any ingredients, make sure the potatoes have completely cooled. You may also chill the potatoes and peas while you prepare the other veggies.

Step 4: Chop the remaining veggies into dice.

Rinse the remaining veggies and cut the celery, onion, and cucumber into tiny cubes while the noodles, potatoes, eggs, and peas cool. Finely shred the carrots, then thinly slice the green onions. Toss everything together in a big mixing basin. Remove the eggshells and quickly dice them to break up the yolks and whites.

Step 5: Prepare the salad dressing

Toss together the mayonnaise, sugar, sesame oil, rice wine vinegar, mustard, and season to taste with salt and pepper.

Step 6: Combine all of the salad ingredients in a large mixing bowl.

Toss the diced veggies into the dish with the cooled macaroni, potatoes, eggs, and peas. Pour the dressing over the top and swirl well to coat all of the ingredients. Taste it and adjust the seasoning as needed. Before serving, cover and chill for at least 30 minutes (or up to 24 hours).

Is it necessary to use Kewpie mayo?

No, however if you have Japanese mayo on hand, this is a terrific recipe to use it with. Its umami taste and creaminess give this potato salad that extra something special.

Is it possible to prepare Hawaiian potato salad ahead of time?

Yes! Because it’s best served cold, it’s a great make-ahead meal. Simply store it in an airtight jar in the refrigerator. You may also choose to leave out vegetables with a high water content, such as cucumber, to avoid them releasing too much water too soon.

What is the best way to store Hawaiian potato salad?

We suggest keeping Hawaiian potato salad cold until serving, just like any other mayo-based salad. If you’re getting together for a picnic, bring everything in a cooler with ice packs and don’t keep it out too long on a hot day. Cover it, put it in the shade, and keep it cool.

If you haven’t taken your potato salad outdoors, you should feel more at ease storing it in an airtight container and eating it within 3 days if refrigerated.

With Hawaiian potato salad, what can you serve?

Hawaiian potato salad pairs nicely with a variety of foods, including Hawaiian pineapple chicken, pork chops, burgers, and dinner rolls, as well as as part of a midsummer buffet. It also goes well with other traditional Hawaiian dishes like spam musubi or a plate meal.


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