Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata

Ingredients

• Large baking sheet
• 2 tablespoons fresh chives
• 1 14-ounce jar taramasalata*
• 1 ½ cups vegetable oil
• ¼ cup all-purpose flour
• 2 tablespoons fresh flat-leaf parsley
• 3 large eggs
• + 9 more ingredients
• • 1 large yellow onion
  • 1 pound Jerusalem artichokes
  • 3 pounds Yukon gold potatoes
  • 1 cup mayonnaise
  • 1 tablespoon Pommery or Dijon mustard
  • 2 teaspoons apple cider vinegar
  • ½ cup unsweetened applesauce
  • 1 2-inch piece fresh horseradish root
  • *Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand.

In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days. Line a large bowl with a clean cloth napkin or lint-free kitchen towe...

View full recipe at Epicurious