Korean Potato Salad

Use time, temperature, and sensory cues together

Instructions

1. Wash and prepare

   Wash potatoes, cucumber, carrot, and apple under running water; prepare on clean boards.

   Time: 10 minutesTemperature: Cool running water

   Look and feel: Produce is clean and evenly cut.

   Safety: Keep ready-to-eat produce away from raw eggshells.

2. Cook potatoes

   Boil potato chunks until a tester enters easily; drain well and mash coarsely.

   Time: 15 to 18 minutesTemperature: Boiling

   Look and feel: Potatoes are fully tender with no hard center.

   Safety: Avoid steam burns and use a clean tester.

3. Hard-cook eggs

   Cook eggs until whites and yolks are firm, cool in ice water, peel with clean hands, and chop.

   Time: 12 minutesTemperature: Boiling then cold

   Look and feel: Whites and yolks are fully firm.

   Safety: Discard cracked or contaminated eggs and wash hands after shell contact.

4. Salt cucumber and cool

   Salt cucumber briefly and squeeze dry. Spread potatoes in a shallow tray until no longer hot, then refrigerate to cool.

   Time: 20 to 30 minutesTemperature: Cooling then refrigerated

   Look and feel: Potatoes are cooled and cucumber is dry.

   Safety: Do not mix mayonnaise into hot potatoes or leave cooling food at room temperature beyond safe limits.

5. Mix cold

   Combine cooled potatoes, egg, cucumber, carrot, apple, mayonnaise, sugar, remaining salt, and pepper with clean utensils.

   Time: 5 minutesTemperature: Cold

   Look and feel: Salad is creamy with visible pieces.

   Safety: Keep mayonnaise and finished salad at or below 40°F / 4°C.

6. Chill and serve

   Cover, refrigerate at least 30 minutes, and portion with a clean utensil.

   Time: 30 minutesTemperature: Refrigerated

   Look and feel: Salad is cold and set.

   Safety: Discard portions held above refrigeration limits or contacted by shared/raw utensils.