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

Ingredients

• 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.
• Large baking sheet