Potato salad is a cold food that can be adhered consume months later on. Since potato salad contains perishable items such as mayonnaise and eggs, special care must be taken when thawing it to lower the risk of contracting bacterial infections.
Food Safety Information
The U.S. Department of Farming advises remaining your food cold as you thaw it as it decreases the risk of germs growing inside of the food as it defrosts. The recommendation is to remain the temperature level of your potato salad at 40 degrees Fahrenheit or less. Anything higher than this, even if the potato salad is partly defrosted, can trigger germs to grow that can trigger gastrointestinal disorder.
If you don’t prepare to consume your potato salad for at least a day, thaw it out using the fridge defrosting method. Thawing your potato salad in the fridge can take up to a day to thaw. As soon as you thaw your potato salad in the fridge, you can refreeze any leftover portions, so long as the temperature level of the potato salad does not increase past 40 degrees Fahrenheit. Simply sit your frozen potato salad on any shelf in your refrigerator and see to it the temperature level is set to 40 degrees Fahrenheit.
If you are dispensing your potato salad in less than 24 hours, you could want to make use of the cold-water thawing technique rather of the refrigerator-thawing method. You can either position your frozen potato salad in a sink of cold tap water in its initial container or in a leak-proof frozen food bag. Vacant the water every 30 minutes and fill the sink with fresh cold water. Repeat this procedure up until the potato salad is fully thawed.
Once your potato salad reaches more than 40 degrees Fahrenheit you can not refreeze it. Don’t thaw your potato salad in the microwave. Heating the potato salad can cause bacteria that were normally present in it to grow. The only means to ruin this germs is to fully prepare your food, and because this isn’t possible with potato salad, cold thawing approaches are advised.