Yukon Gold Potato And Jerusalem Artichoke Latkes With Apple-Horseradish Mayonnaise And Taramasalata

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1 (2-inch) piece fresh horseradish root, peeled and finely grated

1/2 cup unsweetened applesauce

2 teaspoons apple cider vinegar

1 tablespoon Pommery or Dijon mustard

1 cup mayonnaise

3 pounds Yukon gold potatoes, peeled

1 pound Jerusalem artichokes, thoroughly washed

1 large yellow onion, peeled

3 large eggs, beaten

2 tablespoons minced fresh flat-leaf parsley

1/4 cup all-purpose flour, plus more as needed

About 1 1/2 cups vegetable oil for frying

1 (14-ounce) jar taramasalata*

2 tablespoons minced fresh chives

*Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand.

Special equipment: Large baking sheet

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