Hawaiian Potato Salad

Hawaiian potato salad
Sabrina S. Baksh
Prep: 15 mins
Cook: 27 mins
Total: 42 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
576 Calories
40g Fat
45g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 576
% Daily Value*
Total Fat 40g 52%
Saturated Fat 7g 33%
Cholesterol 85mg 28%
Sodium 1104mg 48%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 9g
Vitamin C 22mg 109%
Calcium 63mg 5%
Iron 3mg 16%
Potassium 1194mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Hawaiian style potato salad contains sauteed Spam for extra flavor. This recipe calls for light Spam, but if you are a fan of regular Spam, then by all means use that instead. 


  • 4 large russet potatoes, peeled and cut into large pieces

  • 1 large green onion, finely chopped

  • 1/3 cup flat-leaf parsley

  • 2 large, hard-boiled eggs

  • 1/3 cup Spam lite, diced

  • 1 tablespoon oil

For Dressing:

  • 1 1/4 cups mayonnaise

  • 1/4 cup yellow mustard

  • 1 tablespoon white vinegar

  • 1 1/2 teaspoons sea salt

  • 1 teaspoon granulated sugar, optional

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Bring 6 to 7 cups of salted water (about 1 teaspoon salt) to boil in a large pot.  

  2. Peel and cut potatoes into large chunks, add to pot, and boil for 15 to 20 minutes. Potatoes should be tender but still a bit firm when cooked.

  3.  Drain and place potatoes into a large bowl of cold water and 1 to 2 cups of ice for 10 minutes. Drain potatoes a second time and cut into 1/2-inch chunks.  Set aside. 

  4. While potatoes are cooling in ice bath, heat 1 tablespoon oil in a skillet and add diced Spam.  

  5. Fry on medium until golden brown and slightly crunchy on all sides. Remove from heat and scoop onto a pan or plate lined with paper towels.

  6. In large plastic or glass bowl, combine salad dressing ingredients. Add potatoes, Spam, 3/4 of parsley (reserving the rest for garnish), Spam, and green onion.  

  7. Using a large kitchen spoon, gently combine all ingredients. Scoop out into serving dish and top with remaining parsley.  

  8. Cover with plastic wrap and let potato salad cool in refrigerator for 2 hours before serving.  Can be made up to 24 hours in advance.