New Potato and Cucumber Salad with Dill Vinaigrette

Allergen Warning

• This recipe contains mustard from the whole grain mustard. Individuals with mustard allergies should avoid this dish. Use a mustard-free alternative or verify all ingredient labels.

Storage

• Refrigerate the finished salad promptly within 2 hours of assembly. The potato and cucumber salad must be kept at 40°F (4°C) or below to prevent bacterial growth.

Shelf Life

• Consume within 2-3 days for optimal quality and food safety. Beyond this period, discard due to moisture content from cucumber and potatoes creating a conducive environment for bacterial growth.

Cross Contamination

• Hands directly touch ingredients during the folding and mixing process. Ensure hands are thoroughly washed with soap and warm water for at least 20 seconds before handling food, especially when serving or tasting.

Cooking Temperature

• When boiling potatoes, ensure water reaches a full rolling boil before adding potatoes. Cook until internal temperature reaches 185°F (85°C) for food safety. Verify potatoes are tender throughout before draining.

High Risk Population

• Raw cucumber slices may pose a listeria or E. coli risk for pregnant women, elderly, young children, and immunocompromised individuals. Consider briefly blanching cucumber slices for these populations.

Handling

• Cool potatoes completely before combining with vinaigrette and cucumber. Room temperature cooling should not exceed 2 hours. Use an ice bath or spread on a clean surface to accelerate cooling.