Im always very careful with it when I use it in potato salads and the like.
Everytime I see a recipe that calls for it as a cooking ingredient I always fall back to my 11th grade class. lol I have a few recipes with mayo as an ingredient to be cooked I want to try this summer so its time to get over my hangups lol.

My dept. at work is made up of about 30 folks and most of us enjoy cooking and we often have food-days, or sometimes folks just bring something in to share w/ us all. Like all work-environments, we have one co-worker who brings in food and we're all always leery (!) of her dishes. We've found hair in her food contributions, and she tends to be really cluttery (and filthy-dirty!) in her work-station and her area in our community fridge is pretty badly-kept. We're always sorting thru her stuff and tossing-out aged and moldy items. She can't seem to politely wipe the mouths of community ketchup/mustard bottles, nor wipe messes or rinse/dry the community sink in our little kitchen. She also leaves opened half-full cups and bottles of soda, tea, juice and water in her work-station, then finishes them when she returns from time-off. She often brings in sandwiches w/ mayo (miracle whip) on them and instead of chilling them, leaves them out on her desk 4-5 hours and eats them. She has mentioned she prefers eating potato salad made from peeled/chopped potatos still hot just after they come out of the boiling water and are tossed with mayo, mustard, etc, and prefers to eat it while still warm rather than after it's chilled. Of course I have concerns about all of these things, and not to sound mean, but she's one of those co-workers that if she dropped to the floor this moment, it would be an annoyance just to have to stop what I was doing to turn and check her pulse! (Is that awful, or what? Ha!)

I just know that she's one of those people who- if you were to visit her at home- you'd be shocked! She's proll'y got covered pots on her stove-top w/ luke-warm food in them and spoons sticking-out, half-eaten platters of grub still on the table hours past meal-time w/ flies buzzing all over it- just sitting there waiting to be eaten at supper-time in a few hours. UGH!

I used real mayo in potato salad many times the only thing I keep in mind is the food Temperatures that food should be kept over140° f and under 40°f (C60 to 5°C).

there are many charts, but the mantra is hot foods kept hot- above 140F, cold foods cold at under 40F.
All items should be moved out of the range in between as quickly as possilbe!!!!!! it is called the danger zone for a reason.
I have many many cooked recipes with mayo as a binder or a sauce.

this chart is pretty basic--
Food Safety Fact Sheet - Critical Temperatures for Food Service

get an inexpersive probe, dial thermometer and when food is in ice tubs or hot pots, check often.

here is another great site-- stay safe!
How Temperatures Affect Food
Nan

I knew what I want to say about the Temperatures just did not write it .I stand correct
Thank you