ellen
07/02/08
|
With both of these, freshness or drying out of the various ingredients is part of your issue. As far as the safety of the mayo, start with a freshly opened jar, keep all the items chilled before mixing, get back to the fridge asap, keeping in baggies or pans less than three inches deep, and you have 3-4 days safety-wise. However, the pasta will sour after this.
Best bet is to prep and chill two to three days aheadm but mix no more than 24 hours ahead, You would coat the pasta with olive oil, the potatoes with salad oil or olive oil.
|
