Poteto Sarada
This japanese potato salad recipe mashes warm potatoes until fluffy, then folds them with Kewpie mayonnaise, hard-boiled egg, salted cucumber, carrot and sweetcorn. One serving is about 262 g.
Potato salad reached Japan in the Meiji era as part of yōshoku — Western dishes remade for Japanese tastes — and over a century it became a home-cooking staple found in every supermarket deli and bento box. The Japanese version is defined by its mashed, fluffy texture and its dressing of Kewpie mayonnaise, made with egg yolks and rice vinegar, which is richer and tangier than American mayonnaise. Some versions add ham, but the vegetarian version with egg, cucumber, carrot and sweetcorn is just as common at home.
Pairs well with: Grilled chicken, tonkatsu or a simple green salad
Provenance
Japan
Japanese Yōshoku Classic
East & South Asia
Time Dedication
45m
25m prep • 20m cook
Batch Yield
4 Servings
351 kcal per serving
1 serving ≈ 262 g
Technical Skill
Easy
Easy (Chilled Salad)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Japanese Yōshoku Classic
Photo: ノボホショコロトソ, CC BY 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
A true Japanese potato salad is mashed until fluffy, not cubed like the American version, and dressed with tangy Kewpie mayonnaise — never a plain sweet mayonnaise.
Execution Methodology & Culinary Technique
Prep Stage: Boil, Salt and Cool
25 Mins • Boiling & Cooling
Boil the potatoes and carrot until tender, boil the eggs until hard, and salt the cucumber slices so they release their water. Everything must cool to room temperature before the mayonnaise goes in — warm potatoes make the dressing split and the salad greasy.
Maestro Tip: Salt the cucumber first and leave it while everything else cooks — ten minutes is enough for the salt to draw the water out.
15 Mins Boiling water, about 100°C (212°F)
Put the potato chunks and diced carrot in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer 12–15 minutes until a knife slides easily through the largest potato chunk. Drain well and leave in the hot pot for 2 minutes so the steam dries the surfaces.
Start in cold water so the potatoes cook evenly — dropping them into boiling water leaves hard centres.
Done when: The potatoes break apart easily with a fork and the carrot is tender, not crunchy.
10 Mins Boiling water, about 100°C (212°F)
While the potatoes cook, lower the eggs into a small pot of boiling water and cook 10 minutes. Cool under cold running water, peel, then separate the yolks from the whites. Crumble the yolks with a fork and chop the whites into small pieces.
Cool the eggs straight away — it stops the yolk going grey-green around the edge.
Done when: The yolks are fully set and crumble dry; the whites are firm and slice cleanly.
10 Mins Room temperature, about 20°C (68°F)
Toss the sliced cucumber with 1 g of the salt and leave 10 minutes. Squeeze handfuls firmly to press out as much water as you can — this is what keeps the finished salad creamy instead of watery.
Squeeze over the sink in small handfuls; a tea towel helps wring out the last drops.
Done when: The cucumber is limp and dry to the touch, with no water pooling in the bowl.
5 Mins Warm, about 60°C (140°F)
Tip the warm drained potatoes back into the pot and mash with a fork or masher until mostly smooth, leaving a few small lumps for texture — Japanese potato salad is mashed, not cubed, which is what sets it apart from the American version. Stir in the rice vinegar and sugar while the potatoes are still warm so they absorb.
Do not use a food processor — it turns potatoes gluey. A fork gives the right fluffy, slightly lumpy texture.
Done when: The mash is fluffy and holds soft peaks, with a few small lumps left.
5 Mins Room temperature — chill after mixing, about 4°C (39°F)
Let the mash cool to room temperature, about 20 minutes. Fold in the Kewpie mayonnaise, then the cucumber, onion, carrot, sweetcorn, chopped egg white and crumbled yolk. Season with the remaining salt and the pepper, taste, and adjust — it should be creamy, tangy and lightly sweet.
Fold, do not stir hard — gentle folding keeps the mash fluffy and the egg crumble visible on top.
Done when: The salad is evenly creamy with flecks of yellow yolk, orange carrot and green cucumber throughout.
30 Mins Chilled, about 4°C (39°F)
Cover and chill at least 30 minutes so the flavours settle and the salad firms up. Serve cold in a bowl, with a little extra crumbled yolk scattered on top if you like.
Chilling is part of the recipe — the salad tastes flat when warm and much better cold.
Done when: The salad is cold, holds its shape on a spoon, and tastes creamy and tangy.
Finishing Touches & Plating
Taste before chilling and adjust in tiny amounts — a pinch more salt if it tastes flat, a spoonful more Kewpie if you want it creamier. The salad should be fluffy and creamy, never wet, with the cucumber still crisp.
Nutritional Physiology & Benefits
Energy
351
kcal / serving
Protein
7g
Complete AA
Carbs
37g
Complex
Fats
20g
Healthy
| Energy | 351 kcal |
| Protein | 7 g |
| Carbohydrates | 37 g |
| Fat | 20 g |
| Fibre | 3.7 g |
| Sugar | 4.7 g |
| Sodium | 386 mg |
| Energy | 134 kcal |
| Protein | 2.6 g |
| Carbohydrates | 14.2 g |
| Fat | 7.6 g |
| Fibre | 1.4 g |
| Sugar | 1.8 g |
| Sodium | 148 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and potassium (potato), vitamin A (carrot and egg yolk), vitamin K (cucumber), choline (egg).
Gentle, Easy to Digest
Soft mashed potato, egg and cucumber make this japanese potato salad recipe easy on the stomach and simple to eat for all ages.
Real Vegetables in Every Spoonful
Carrot, cucumber, onion and sweetcorn add fibre, vitamin A and vitamin C to a creamy base — about 3.7 g of fibre per serving.
Steady Energy for Lunch
About 37 g of carbohydrate per serving, mostly from potato, gives steady energy for the afternoon without a heavy main course.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Tonkatsu
Crisp fried pork cutlet is the classic partner — the cold, creamy salad cools the rich, crunchy cutlet and the pair is a staple of Japanese home cooking.
Vegetables
Shredded Cabbage Salad
A pile of finely shredded cabbage with a light dressing adds fresh crunch against the soft mashed potato.
Drinks
Green Tea
Unsweetened hot green tea cuts through the creamy mayonnaise and refreshes the palate between bites.
Sauces
Tonkatsu Sauce
A drizzle of thick, fruity tonkatsu sauce over the salad echoes the bento-box pairing and adds a sweet-savoury lift.
Complete menu
Serve the potato salad as a side with tonkatsu and shredded cabbage, plus miso soup and rice, for a classic Japanese home lunch.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Adding Mayonnaise to Hot Potatoes
Mayonnaise splits and turns oily on hot potatoes, leaving a greasy salad. Always cool the mash to room temperature first. This is general information, not medical advice.
Leaving the Salad Out in the Heat
Mayonnaise-based salads spoil quickly above 4°C (39°F) — keep the salad chilled and do not leave it out for more than 2 hours. This is general information, not medical advice.
Skipping the Cucumber Salting
Unsalted cucumber weeps water into the salad within an hour and turns it soupy. Salting and squeezing is what keeps it creamy. This is general information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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