Potato salad
A whole host of microscopic critters can grow in improperly handled potato salad—especially if you get it at a deli, where cross-contamination with deli meat and cheese can occur. Contrary to popular belief, the problem is not the mayonnaise, says Gravely—it’s the potatoes.
“When vegetables are cut up, there are more surfaces exposed to potential pathogens,” she says, ” and the potato is cooked and soft as opposed to raw and hard, which also makes it more accessible to bacteria.”
How to avoid food poisoning: Purchase your potato salad at a clean, reputable place, keep it chilled, and consume it within three days.
