Mayonnaise is a central component in many meals and is perhaps most commonly used outside of a sandwich spread as a base for coleslaw and potato salad dressing. However, things can go awry if you add it to these dishes too quickly. With potato salad, in particular, you need the mayo to hold the ingredients together and serve as a thick, creamy base. Unfortunately, though, if you add it to the potatoes while they’re still hot, the mayo will thin and melt, leaving you with a watery, oily disaster.
Adding mayonnaise to coleslaw too quickly can also have downsides, especially if you’ve already seasoned it. Once you add your salty mayo to the cabbage, it starts to draw the water from the vegetable, resulting in a dressing that’s way too watery. It’s therefore best to wait until just before you’re about to serve the coleslaw to add your mayo-based dressing.
On the other hand, there are certain instances where your food should be warm when adding mayonnaise or a mayo dressing. When making pasta salad, adding it to warm pasta allows the mayo to be absorbed somewhat by the noodles, which makes each bite way more flavorful and tender. It’s best not to do this when the pasta is piping hot, though, as it may make the dressing too thin.
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