How Long Can You Leave Potato Salad Out?

When you learn about food safety, one of the first topics covered is the “Danger Zone.” According to the USDA, the government agency that oversees food safety rules, the danger zone is between 40 and 140 degrees Fahrenheit. This is the temperature range that fosters bacterial growth. Cooking raw ingredients and keeping food hot can raise food items out of the danger zone, and refrigerating or freezing food items can lower them out of the danger zone. So how long can food stay in the danger zone before it’s unsafe to eat? Well, it depends.

The USDA says food can still safely be consumed after being in the danger zone for up to two hours. However, there’s a difference between leaving a bowl of potato salad out on the counter, in an air conditioned home and leaving it outdoors; the rules change a bit when it gets hot outside.

Potato salad is a common staple for barbecues, picnics, and cookouts during the summer, where it may be in direct sunlight at temperatures much higher than what you’d usually consider “room temperature.” In these circumstances, it can only be left out for one hour before potentially harmful bacteria may start to grow. And once the bacteria starts, it can’t be stopped. The bacterial colonies can double in just 20 minutes after one hour in the sun. Meaning, if you realize a dish of potato salad has been sitting out on the patio for an hour or longer, cut your losses and toss it.

A safer serving situation would be to have folks dish up indoors before returning outside. Just remember, even indoors, potato salad cannot be safely left out of the refrigerator for more than two hours. Alternatively, consider using a meat thermometer to monitor the temperature (on the surface and in the middle) of chilled side dishes like potato salad and coleslaw in order to keep tabs on when they’re close to crossing into the danger zone.