Need a dish for one last summer cookout? Try this potato salad recipe
Last week was Carol’s family reunion/picnic in Chicago, and once again, I got soaked participating in the annual water balloon contest.
I receive many questions from friends on how long their potato salad can sit out. For today’s article, I will provide some picnic food tips. There are a few simple rules so we can all love a good picnic and not get sick.
First, remember when prepping at home for the picnic to have clean hands. Hands are the biggest culprits in food safety. Abide by what mom told you — sing your ABCs while washing with warm water and soap for at least 20 seconds before and after handling food.
A basic rule for anyone that works in food service is to keep/serve cold foods cold and hot foods hot. If you do not, nasty pathogens (organisms that cause disease in humans) can start to form. The normal holding/serving time for food is two hours, but on a hot day the holding time can be reduced to one hour.
What about mayonnaise? Most food safety experts agree. It is not the mayonnaise that is the problem, but what foods it interacts with. When you cook or prepare foods like potatoes or eggs, they release a little water, and adding in mayo can add more water. It is the water that is the culprit.
For bacteria to grow, it needs water. It is Important to keep your egg salad or potato salad cool to prevent the growth of pathogens. Shoot to keep your product with mayo below 40 degrees. At the picnic, you may want to fill a tray or bowl with ice cubes and serve your dish on top.
Also, consider purchasing a food thermometer. My favorites are from ThermoWorks. Their ThermoPop model comes in multiple colors and sells for around $35.
According to the USDA, the food danger zone is between 40 degrees F and 140 degrees F. The temperature danger zone refers to a temperature range in which bacteria grow and thrive. Within this temperature range, bacteria can double in number in just 20 minutes.
The minimum internal temperature of 165°F (74°C) applies to poultry — including whole or ground chicken, turkey or duck.
The minimum internal temperature of 155°F (68°C) is for ground meat (including beef, pork and other meat) and ground seafood (including chopped or minced seafood).
The minimum internal temperature of 145°F (63°C) is for seafood (including fish, shellfish and crustaceans); steaks/chops of pork, beef, veal and lamb; and eggs that will be served immediately.
The minimum internal temperature of 145°F (63°C) applies to roasts of pork, beef, veal and lamb.
Pack beverages in one cooler and perishable food in another cooler. Try not to open coolers frequently. Doing so can cause the temperature inside the coolers to fluctuate and become unsafe for perishable foods.
Keep coolers and insulated bags out of the sun. Once outside, place them in the shade. In addition, full coolers or insulated bags will keep your perishable foods cold and safe for much longer than half-full ones.
Place an appliance thermometer (one traditionally used for the refrigerator or freezer) in the cooler so you can check to be sure the food stays at 40° F or below.
When the food appeared at Carol’s picnic, so did the insects. As Marie Dressler said, “If ants are such busy workers, how come they find time to go to all the picnics?”
Use covers and lids to keep food protected until it’s time to eat, as insects are drawn to the smell of food. Store your garbage in secure containers and dispose of it properly to avoid attracting flies. If you are going to spray yourself or others, do it away from the food so as not to contaminate it with chemicals.
One final item. When you get home, store the cooked items in shallow containers in the refrigerator. This will help the items cool faster and stay out of the danger zone.
Potato Salad Recipe Courtesy of the New York Times
8 to 10 servings
Ingredients
3 pounds new red potatoes
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
½ cup olive oil
6 scallions, chopped
½ cup chopped parsley
¼ cup chopped dill
Salt and pepper
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt, and cover with cold water by 1 inch. Set over high heat, and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
Jay Kitterman is a culinary and special events consultant and adjunct instructor at Lincoln Land Community College.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.
This article originally appeared on Rockford Register Star: Potato salad: Try this recipe for your summer cookout
