Potato Salad: It's Probably Not the Mayo that Makes You Sick
It's picnic season! And nothing says summer like potato salad. However, there's a persistent myth that food poisoning is mostly caused by mayonnaise gone bad -- but is that really true?
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It's not the mayonnaise you need to worry about -- it's the potatoes. Though mayonnaise is often blamed for spoiled potato salads it is rarely the problem. In fact, it's the potatoes that are more likely to go bad. The bacteria usually responsible for spoiled potato salad are found in soil and dust, and they thrive on starchy foods like potatoes.
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No matter what kind of dressing you use, don't leave any potato salad out for more than two hours (one hour if the temperature is above 90 degrees), and promptly refrigerate any leftovers in a covered container.
RECIPE: RANCH POTATO SALAD
WHY THIS RECIPE WORKS
Bottled ranch dressing sounds like a quick way to dress up potato salad, but many ranch potato salad recipes are surprisingly dull and bland. We found that red-skinned potatoes were key to our Ranch Potato Salad recipe-they hold their shape better than other types. Peeling the potatoes allowed them to absorb more dressing. For a flavorful dressing, we doubled the amount of cilantro used in most ranch potato salad recipes and added fresh garlic and scallions for a welcome bite. Dijon mustard and vinegar provide acidity and bite, while chopped roasted red peppers are a sweet counterpoint. Just a dash of dried dill lends the perfect amount of dill flavor. To better season the potatoes, we tossed the hot spuds first with just the Dijon mustard and vinegar.
Serves 6 to 8
We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.
3 pounds red potatoes, peeled and cut into 3/4-inch chunks
Salt
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup white wine vinegar
1/4 cup drained jarred roasted red peppers, chopped fine
3 tablespoons finely chopped fresh cilantro leaves
3 scallions, chopped fine
1 garlic clove, minced
1/8 teaspoon dried dill
2 teaspoons pepper
2 tablespoons Dijon mustard
1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.
2. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.)
This recipe was originally published in Cook's Country magazine. Subscribe today and get a free gift.
