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Hawaiian Potato Salad

Hawaiian Potato Salad

This rich, creamy Hawaiian potato salad contains a little spam, a hit of lemon juice, and is super flavorful. Serve this homemade potato salad recipe with grilled and baked meats or vegetables.
5 from 3 votes
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Course: Side Dish
Cuisine: American BBQ, Hawaiian
Keyword: hawaiian potato salad, Potato Salad, Side Dishes
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 425kcal
Author: Sabrina Baksh


  • 5 medium russet potatoes peeled and chopped into fourths
  • 1 teaspoon salt for boiling water
  • 1 cup real mayonnaise
  • 3-4 tablespoons fresh lemon juice
  • 3 medium green onion finely chopped
  • 1/4 cup flat leaf parsley finely chopped
  • 1 1/2 tablespoons Dijon mustard (substitute with yellow mustard)
  • 1/2 teaspoon salt use as needed
  • 1/2 teaspoon black pepper use as needed
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon regular paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 large hard-boiled eggs peeled
  • 7 ounces light spam cut into 4 slabs
  • 1/2 tablespoon olive oil (use cooking spray if preferred)


  • Boil potatoes for 20-25 minutes, until tender but not mushy. Drain and quickly place into a large bowl with cold water and ice (ice bath). Let potatoes sit in cold water for 3-4 minutes to halt the cooking process.
  • Drain potatoes once more and chop them into 3/4" chunks. Set aside.
  • Heat olive oil in a medium skillet over medium-high heat. Add spam slices and brown each side for 2-3 minutes. Remove and place spam onto a cutting board. Let them cool for at least 5 minutes before cutting into bite-sized pieces.
  • Combine mayonnaise, lemon juice, Dijon mustard, salt, pepper, paprika, onion powder, hot sauce, and granulated garlic in a large bowl. Add chopped 3/4 each of the green onions and parsley. Stir and adjust salt as needed.
  • Add potatoes, chopped spam, and 2 chopped eggs to the bowl. Gently fold to combine with dressing.
  • Transfer Hawaiian potato salad to a serving bowl. Garnish with the remaining 1/4 each of green onions, parsley, and the remaining egg cut into fourths.
  • Cover the dish with plastic wrap, and place it in the refrigerator for 2-3 hours before serving.


Safety first: Keep your potato salad covered and cool during service. Pack the outside of the bowl with bags of ice, or use an insulated serving dish that keeps food cold for up to 6 hours.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Not a fan of spam? Substitute with chopped steamed shrimp, freshly cooked crab meat, or imitation crab. You can also use chopped ham or bacon.
Some recipes call for both potatoes and cooked macaroni. If you'd like to add pasta, use 1 cup cooked macaroni in addition to the potatoes for this Hawaiian potato salad recipe.


Calories: 425kcal | Carbohydrates: 32g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1002mg | Potassium: 897mg | Fiber: 3g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 2mg