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The kind of potatoes has the most impact on fridge stability over time in the refrigerator one it's been cooked... A Russet or Yukon Gold will will be looser or spongier (for lack of a better word) and will soak up great immense amounts of sauce. Red potatoes tend to stay a little more waxy (again for lack of better word) and will coat with a sauce more than ...


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I have the same problem. I don't want that much mayo (and calories) to soak a salad SO what I do know is I make my salad (toss the warm potato chunks in a bit of vinegar to give them some punch. Place all my ingredients in a bowl, and let them refrigerate until I am almost ready to serve. I then toss the ingredients (green onion, radish, hard cooked egg, ...


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The general rule with food is: If in doubt, throw it out. Having said that, hot water is unlikely to kill any bacteria or fungi that came from the rotting potato. Washing will remove most of the contaminants that are on the surface. However - the problem here is that you generally can't see how far a contaminant has penetrated the food that you are eating. ...


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This won't apply to all stews, but if there's something acidic in the liquid (such as tomatoes or vinegar), some items will not soften or break down as quickly. I know this includes both potatoes, onions, pasta and rice, but I would assume that other starchy vegetables would have similar behavior. But there can be other factors in play, too. Many people ...


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