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Filipino-Hawaiian Potato Salad

4 April 2011 9 Comments



Click here to read about Filipino Dessert Salads before you dive in this recipe

Aloha! Here’s a family recipe from my dad’s side of the family. He was born on the lovely island of Oahu. He spent a good deal of his childhood there before his family moved back to the Philippines. This salad goes well with Hawaiian-style barbecue (or Korean-style beef short ribs) and a scoop of white rice.



2 lbs. Yukon Gold or Russet Potatoes
1/2 Large Chicken Breast with bone in and skin on
1 20 oz. can Crushed Pineapple
1 cup Sweet Pickle Relish
3/4 cup Red Bell Pepper, diced
3/4 cup Green Bell Pepper, diced
1 medium Carrot, boiled and diced
1/2 cup Yellow Onion, minced
1 ½ – 2 cups Mayonnaise
2 tbs. Grated Parmesan Cheese
Salt and Black Pepper to taste


Cooking instructions:

Any white or yellow potatoes will work fine for this recipe. However, yellow potatoes are less likely to turn mushy. I prefer to use Yukon Gold potatoes.

Place the potatoes (whole and unpeeled) into a large pot. Cover the potatoes with water. Boil until tender. Drain the potatoes and rinse in cold water. Let potatoes sit until they are cool to the touch. Peel off the skin with your hands. Cut into half-inch cubes. Set aside until fully cooled or place into the refrigerator to cool.

Place chicken breast (leave bone in and skin on) into a medium pot. Add salt. Bring to a boil. Reduce to a simmer. Cook about 20 minutes. Remove and let the chicken sit until it is cool to the touch. Remove the skin. Shred the chicken into small pieces. Let the chicken cool completely.

Boil 1 medium carrot in a small pot until tender. Let it cool. Dice the carrot. Dice the red and green bell peppers and mince the onion.

Place crushed pineapple and sweet pickle relish in a strainer. Set aside and let the excess liquid drain.

When the potatoes and chicken are fully cooled, combine potatoes, chicken breast, crushed pineapple, sweet pickle relish, red and green bell pepper, carrots and onions in a large bowl and mix well. Gradually add the mayonnaise until well coated. Add in Parmesan cheese and salt and pepper to taste.

Chill for at least one hour or overnight. If you chill the salad overnight, the flavors will marinate and the flavor will be even better the next day.

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  • seigfredtristan said:

    Actually Jen, this is the only potato salad I know. I mean this is the most common potato salad recipe in the Philippines. The one with mayo, pickles and pineapple. Maybe we got this from Filipinos who came from Hawaii.

    Aloha to you too! Whatever that means!

    And yes, it is always better the next day :)

  • Lucy Reyes Miller said:

    My recipe for this potato salad has hard boiled eggs,minced and I add a little condensed milk to taste, shredded cheddar cheeze instead of parmesan.

  • JLeo (author) said:

    LOL. Ziggy, told you I’ve never been to the Philippines. Otherwise, I would have known it was common. So, maybe it’s not so special, but it’s still one of my faves.

    Lucy, adding condensed milk sounds delicious. I’ll have to try cheddar cheese, too.

  • Joy said:

    OMG that is like the recipe my grandmother used to make. It looks wonderful.

  • Jennifer said:

    My mom also adds chunks of green apple. :-)

  • seigfredtristan said:

    The strangest variation that I’ve had with this one is the addition of quail eggs. LOL. I’m serious. And yes that variation included apples too. But hey, it’s quail eggs, i’m gonna have anything with quail eggs in it.

  • myfilipinokitchen » Blog Archive » Help! I need a list of Filipino dishes for my Filipino party! Give me a Filipino Menu! said:

    […] Potato Salad. Thanks to Jen for this one. But who gave Filipinos the idea that this is a dessert? This is an appetizer or at least a side dish for crying out loud. But no my friend, this is eaten by most Filipinos like dessert. […]

  • cristina krause said:

    my version: omit the eggs, green and red peepers. instead add crumbled, crispy bacon and let sit in the fridge overnite. delicious!!!!!

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