Potato Salad made with mayonnaise and eggs has the potential to spoil quickly and cause food-borne illnesses. For safe handling, refrigerate the potato salad within two hours of making or serving, keeping it between 32 and 40 degrees Fahrenheit. Set the bowl in a larger bowl with ice on the bottom when serving. Dispose of any Potato Salad left out for four hours at 41 to 135 Degrees Fahrenheit.