As soon as I saw the giant glob of mayonnaise go into the bowl, I (along with seemingly the entire internet) proceeded to scoff at Molly Yeh’s Popcorn Salad, a recipe featured on the home-chef-turned-cookbook-author’s Food Network show Girl Meets Farm. This was, of course, before I recalled that so many of the classic “salads” Americans enjoy at picnics and barbecues — macaroni salad, potato salad, egg salad, chicken salad, tuna salad, the list goes on — are held together with mayonnaise too. In fact, they sometimes have a lot more than the half cup this recipe calls for.
A glance at the ingredients list shows that Yeh’s salad is a hybrid of two popular side dishes, the recipe borrowing the crunch of shredded carrots and apple cider vinegar from coleslaw, and the mayonnaise, cheese and (pop)corn from Mexican corn salad. Considering Chrissy Teigen recently raved about Cameron