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Side dishes · Korean home cooking

Old-fashioned sarada — Korean fruit and potato salad

A nostalgic, chunky Korean mayonnaise salad with crisp apple, cucumber, tender potato and hard-boiled egg. Cool and drain the ingredients first so the dressing stays creamy instead of watery.

40 min4 servings6 steps
Old-fashioned sarada — Korean fruit and potato salad

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Leave the carrot out of the cutting and mixing steps. The salad will have less color but needs no extra dressing.

  • Substitute available

    If Eggs is unavailable

    Use instead
    Firm tofu
    Substitute quantity
    ½ of a 300 g packReference quantity: 150 g

    Use half of a 300 g pack. Simmer the tofu in water for 3 minutes, drain and cool fully, then dice and pat dry. Fold it in at the egg step. This changes the flavor; mayonnaise may still contain egg.

  • Substitute available

    If Mayonnaise is unavailable

    Use instead
    Plain thick Greek yogurt
    Substitute quantity
    4 level eating spoonsReference quantity: about 60 g

    Use unsweetened thick yogurt. Leave out the vinegar at first, taste after mixing, and add it only if needed. The salad will taste tangier and less rich.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Omit the vinegar if you prefer a less tangy salad, or if using the yogurt replacement. The apple still adds freshness.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Omit the raisins at the final fold if unavailable. They add sweetness and chewiness but are not essential.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Cook the potato. Peel 1 medium potato and cut into 1.5 cm cubes. Put in a saucepan, cover with cold water by 2 cm, bring to a boil and simmer for 10–12 minutes. A fork should enter easily without the cubes falling apart. Drain thoroughly, spread on a plate and cool until no longer warm; do not add warm potato to mayonnaise.

    Cook the potato. Peel 1 medium potato and cut into 1.5 cm cubes. Put in a saucepan, cover with cold water by 2 cm, bring to a boil and simmer for 10–12 minutes. A fork should enter easily without the cubes falling apart. Drain thoroughly, spread on a plate and cool until no longer warm; do not add warm potato to mayonnaise.

  2. Step 2

    Step 2: Hard-boil the eggs. Put 2 eggs in another saucepan and cover with water. Bring to a gentle boil, then simmer for 10 minutes. Move to cold water for 5 minutes, peel and chop into chunky pieces. Both the white and yolk should be firm. Keep chilled while you prepare the vegetables.

    Hard-boil the eggs. Put 2 eggs in another saucepan and cover with water. Bring to a gentle boil, then simmer for 10 minutes. Move to cold water for 5 minutes, peel and chop into chunky pieces. Both the white and yolk should be firm. Keep chilled while you prepare the vegetables.

  3. Step 3

    Step 3: Remove excess cucumber water. Wash ½ cucumber and cut into small quarter-rounds. Toss with the measured ¼ small teaspoon salt and leave for 10 minutes. Gently squeeze with clean hands and blot dry. Cut the optional ¼ carrot into very small, thin pieces so it is pleasant to eat raw.

    Remove excess cucumber water. Wash ½ cucumber and cut into small quarter-rounds. Toss with the measured ¼ small teaspoon salt and leave for 10 minutes. Gently squeeze with clean hands and blot dry. Cut the optional ¼ carrot into very small, thin pieces so it is pleasant to eat raw.

  4. Step 4

    Step 4: Prepare the apple and dressing. Wash, core and cut 1 apple into small bite-size cubes; keep the peel if you like. In a large clean bowl, stir 4 level eating spoons mayonnaise, 1 small teaspoon sugar and the optional 1 small teaspoon rice vinegar. If using yogurt, leave out the vinegar initially. Do not add extra salt before tasting.

    Prepare the apple and dressing. Wash, core and cut 1 apple into small bite-size cubes; keep the peel if you like. In a large clean bowl, stir 4 level eating spoons mayonnaise, 1 small teaspoon sugar and the optional 1 small teaspoon rice vinegar. If using yogurt, leave out the vinegar initially. Do not add extra salt before tasting.

  5. Step 5

    Step 5: Fold gently. Add the cooled potato, dry cucumber, apple, carrot and chopped eggs to the dressing. Turn over gently with a broad spoon until lightly coated, keeping some potato and egg chunks intact. Fold in the optional 1 level eating spoon raisins. If the mixture looks wet, drain the ingredients better rather than adding more mayonnaise.

    Fold gently. Add the cooled potato, dry cucumber, apple, carrot and chopped eggs to the dressing. Turn over gently with a broad spoon until lightly coated, keeping some potato and egg chunks intact. Fold in the optional 1 level eating spoon raisins. If the mixture looks wet, drain the ingredients better rather than adding more mayonnaise.

  6. Step 6

    Step 6: Chill and serve. Cover and refrigerate for 15 minutes before serving; this chilling time can overlap with the final preparation. Taste a small spoonful and adjust only if needed. Serve in a clean bowl with a clean spoon, keeping the rest refrigerated. Cut the apple, cucumber and raisins smaller for children who need easier-to-chew pieces.

    Chill and serve. Cover and refrigerate for 15 minutes before serving; this chilling time can overlap with the final preparation. Taste a small spoonful and adjust only if needed. Serve in a clean bowl with a clean spoon, keeping the rest refrigerated. Cut the apple, cucumber and raisins smaller for children who need easier-to-chew pieces.

03 / Enjoy your meal

Finished dish

Finished dish: Old-fashioned sarada — Korean fruit and potato salad
Old-fashioned sarada — Korean fruit and potato salad
Helpful tips

A level eating spoon here is about 15 ml, a small teaspoon about 5 ml, and a small paper cup about 180 ml. Use the same spoon and cup throughout; household sizes and ingredient weights vary. This is a chunky fruit-and-potato sarada, rather than mashed potato salad. Use pasteurized commercial mayonnaise and fully cooked eggs. Refrigerate promptly at 4°C or colder, use within 2 days, and discard after 2 hours at room temperature or 1 hour in very hot weather. Check egg, dairy and soy labels according to the dressing used.

Enjoy every bite

How to enjoy it

Serve chilled and fold gently just before eating. Keep it beside bread rather than on top so the bread stays crisp.

Serve it with