Originally Posted by Constance
One of the Cook's Illustrated chefs was on TV this morning fixing cook-out food. He was making French potato salad, and the news person commented that it was good to use the vinaigrette, because one wouldn't have to worry about the mayo spoiling.
He said according to their research, it's not the mayo that is the culprit in spoiled potato salad, or the eggs either. It's actually the potatoes. Because they grow in the ground, they contain bacteria that causes the spoiliage.
the bacteria would be killed in the cooking process
but once that happens, the potato which are mostly starches become a prime breeding ground for new bacteria
in order to conteract this you must change the PH
by adding acid
mayo generally does not contain enough acid
and it does contain eggs
well real mayo does
regardless it will spoil just how quickly
my suggestion is keep your potato once prepared in a heavy ceramic* container in the refrigerator as long as possible and do not let it sit in direct sun
and discard after a few hours
most of the food illnesses are caused becuase people pack stuff up and take it home
that is more time spent unchilled
* the heavy ceramic container serves as a thermal mass and will keep foods cold longer