Potato salads

A picnic and deli classic built from chunks of boiled or roasted potato tossed in dressing, most famously a mayonnaise-based one, and typically eaten cold, though warm versions exist. The mild base welcomes additions such as chopped egg, celery, pickles, mustard, and fresh herbs, with regional styles ranging from German vinegar-dressed to American creamy. Food safety deserves attention at outdoor service: the mix of cooked potato, egg, and mayonnaise is an excellent growth medium, so it must stay chilled and not linger in the temperature danger zone. Acidic dressings and prompt refrigeration extend its safe life.