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Hawaii style potato salad in white bowl ready to eat
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5 from 1 vote

Hawaii-Style Potato Salad

Looking for a way to up the vegetable count in your potato salad? Look no further. This creamy, vegetable-filled potato salad has crunch, flavor and color. I call it Hawaii-style because it's the closest to what we make for potlucks when we're there. 
Course Salad, Side Dish
Cuisine American, Japanese
Keyword creamy potato salad, easy salad, mayonnaise, plant-based, potato salad, vegan, vegetable salad
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8 servings
Author Beth of A Meal In Mind


  • 2 pounds Yukon Gold potatoes of similar size scrubbed.
  • ½ cup grated sweet or red onion.
  • ½ cup diced celery leaves removed
  • 1 large carrot grated, about ¾ cup
  • ¾ cup frozen peas thawed
  • 1/2 cup chopped scallions
  • 1 cup Primal or Chosen Foods vegan mayonnaise or to taste
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt or more to taste


  • Add unpeeled potatoes to a pot that has a cover and is deep enough to boil them. Add enough water to cover the potatoes and place over medium-high heat.
  • Bring water to a boil, reduce heat to medium, cover the pot and cook at a low boil for 20 to 25 minutes, or until the centers are just tender when pierced with a fork, and the skins have not split. Drain and immediately place potatoes into cold water until cool enough to handle.
  • Peel the cooled potatoes and chop into 1-inch chunks.
  • In your salad bowl, combine mayonnaise, mustard, shredded onion, sliced scallions, grated carrots, diced celery and salt. Stir well to combine evenly.
  • Stir in cubed potatoes.
  • Taste and season with additional salt, if needed.
  • Garnish with diagonally sliced green onions.
  • Serve immediately or refrigerate overnight and serve the following day.


If you will be refrigerating this salad for more than an hour, plan to add a little more mayonnaise just before serving, as the potatoes will absorb the moisture during refrigeration.