Potato Salad

[ED BUCHANAN]

Originally Posted by Mezzaluna

I thought it was the eggs in potato salad that caused it to go bad, not the mayonnaise. Yes, mayo does contain eggs, but it also has acid to kill bacteria. I'm willing to be corrected on this score, but I'm fairly sure the sour cream would be even more risky.

Might I suggest a French style potato salad, dressed with a vinaigrette style dressing? That's sure to safer! Try here: http://www.google.com/search?q=French+potato+salad

Good luck!

YOU ARE CORRECT ON ALL COUNTS, MAYO IS GOOD AND BECAUSE OF ACID BASE STOPS GROWTH OF BACTERIA. ALTHOUGH SOUR CREAM IS SLIGHTLY ACID IT IS OF A DAIRY BASE AND COULD PROMOTE SALMONELLA AND MOLD. CHEFED

[Mezzaluna]

Thank you for the affirmation, ChefEd. But please don't yell at me...

[phatch]

Mayo stays safe longer because of the acid, but it does go bad at room temp in a couple of hours. And when it goes bad, it goes real bad.

Ed needs to fix the caps key on his keyboard quick.

Phil

[bigwheel]

Think your dead on correctomundo on the Mayo not being the tummy ache culprit in tater salad. Rumor is aint no bug in his/her right mind which could live in the stuff (storebought version of course)...dont even require refrigerating after opening if a person aint so inclined.

bigwheel

Originally Posted by Mezzaluna

I thought it was the eggs in potato salad that caused it to go bad, not the mayonnaise. Yes, mayo does contain eggs, but it also has acid to kill bacteria. I'm willing to be corrected on this score, but I'm fairly sure the sour cream would be even more risky.

Might I suggest a French style potato salad, dressed with a vinaigrette style dressing? That's sure to safer! Try here: http://www.google.com/search?q=French+potato+salad

Good luck!

[diane]

I have never had the smallest spike of bother with potato salad, or anything else for that matter. My take on it ....

Potatoes, as many as you need of the chosen type.
Sour cream )
Mayo ) as much as you need of either, or want of either
Mustard ) Whole grain is nice, or american, english is too hot
Bell Peppers ) red yellow orange. Chopped about 1/4 inch. As many as you think best.
Celery ) abraided and sliced fairy thin.
Onion ) could be red, but please yourself. Chopped fine, not grated.
Gerkins ) if tiny, whole, if a little bigger chopped as you wish.
Gerkin water ) to suit the amount you have made
Dill Pickles. ) sliced or cubed, drained.
Soft Herbs ) chopped. Parsley Basil Chives whatever
What ) anything else takes your fancy. I never use eggs.

Cook the spuds, drain and pour over the sauce.

Sauce: Mix everything together ready for the hot spuds. Pour over and put the lid on for a couple of minutes. So it sort of knotily melts. Tip over and around with your largest spoon. Gently.

Take on a picnic, or serve when ready. it has never let me down.

Not to make light of the matter at all, and I do understand the chefs position, who must man the front lines of the restaurant business. But do you think we are becoming a little manic about bugs and things. I know it is very serious, but with a properly trained crew, how likely is it to happen. In house procedure would cover most of a suppliers shortcomings. And shortcomings would be quickly evident to the tutored eye. Not to mention nose. Are we becoming too 'delicate'. And why?

Or are we just a picky people with too much on our plates. And our hips. And in our lips? It is the same here, Australia, and England. As it is in America. On the Continent everything is much more modest. A blessed relief. To give a 100lb woman the same as a 23year year old strapping male is a curious thing.

It isn't that the meals should be different in cost. That can't be, when all the overheads are the same, and the ingredients are a small part of an overall cost to the proprieter. There are still bums on chairs, a taken place, a four year old is as surely taking the place as a 250lb man, who would eat a million % more than some spoiled brat who would eat a chip then throw a tantrum.

I guess I am making the point that we should be able to order large, med., or small dinners. Same price, but not the same face averting terror of over catering. This is why I love buffets.

As for children behaving badly, they are invited into the kitchen. In this establishment. And they come out like angels. Funny business. ;Þ

[MikeLM]

My favorite potato salad is "Potatoes in Garlic Mayonnaise" from the book "Tapas- the Little Dishes of Spain" by Penelope Casas.

3/4 lb potatoes, preferably red waxy
1/2 mayonnaise, preferably homemade
3 cloves garlic, minced
2 TBSP minced parsley
Salt

That's her recipe. I like to add

3-4 more cloves garlic (you only live once!)
2 TBSP e-v olive oil
1/2 tsp lemon juice

I like to use the Cook's Illustrated garlic strategy- sautee 2/3 of the garlic in a little evoo for deeper flavor and use the rest raw for some bite. Zapping it in the microwave works nearly as well and is quicker.

The mayo should be a little thin - add lemon juice if necessary - toss with the boiled and quartered potatoes and let stand at room temp for 20 minutes,
or refrigerate but return to room temp before serving.

This serves 4-6. You can, obviously, multiply it.

Mike