Food - Drink
The Downside Of Using Mayo In Your Potato Salad
By Autumn Swiers
It’s hard to imagine a summer picnic, luncheon, or potluck dinner without potato salad, and it also might be difficult to picture potato salad without a sizable dollop of mayonnaise mixed in. However, there are a few good reasons to consider swapping out your standard mayo for a different dressing, especially if you enjoy making your own.
Mayo is made with eggs, and unless pasteurized eggs are used, mayonnaise has a risk of carrying salmonella. Mayo's high acidity usually makes it resistant to bacteria, but the overall acidity is lowered when combined with potatoes; add the warmer temperatures that come with outdoor events, and you have the perfect environment for bacterial growth.
Also, mayo has 1.6 grams of saturated fat per serving, and said serving is usually just one tablespoon. Alternative dressings to try include vinaigrettes, mustard, avocado, hummus, or pesto, but if you're married to mayo, the CDC says to keep your salad at room temperature for no more than two hours, and just one hour for temperatures over 90 degrees Fahrenheit.