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Cooking & Baking

Trueblue Texan

(3,633 posts)

13. It's not the mayo that is the big danger...it's the potatoes

Reply to no_hypocrisy (Original post)

Wed Jul 2, 2025, 09:39 AM

Jul 2

Mayo will separate and get gross, but the oil in it provides some protection from bacterial growth. But the potatoes are full of starch and provide a good breeding ground for bacteria. Potatoes in their jackets are ripe opportunities for botulism bacteria/toxins. NEVER eat a potato that’s been left out of the fridge without heating it thoroughly and remember, heating food doesn’t destroy toxins that have already developed from the bacteria.

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How long does mayonnaise (like in potato salad, macaroni salad, tuna salad) [View all] no_hypocrisy Jul 1 OP

about 37 seconds. ret5hd Jul 1 #1

LOL. In this heat you're probably right. 2MuchNoise Jul 1 #2

some parts of the country you can only... ret5hd Jul 1 #7

LOL 2MuchNoise Jul 1 #8

Personally I err on the side of caution but here's a nice guide Ritabert Jul 1 #3

I would recommend keeping something like that out for JMCKUSICK Jul 1 #4

Depends on how warm it is Alice Kramden Jul 1 #5

One or two hours, but the mayo isn't the problem. sl8 Jul 1 #6

Its density of mayo and salad, and salt percentage Akakoji Jul 1 #9

Rule of thumb we used to live by was moniss Jul 1 #10

I had a cooking teacher who told us because of the vinegar in the mayonnaise applegrove Jul 1 #11

Mayonnaise is poison immediately upon being made into mayonnaise mahina Jul 1 #12

It's not the mayo that is the big danger...it's the potatoes Trueblue Texan Jul 2 #13