Mayo and popcorn: two ingredients you might enjoy separately but never thought to combine … until now.
Food Network star Molly Yeh says that, together, they make the perfect salad.
This weekend, after Twitter user @AudVisuals tweeted a video clip in which Yeh makes her “Crunchy Snap Pea Popcorn Salad” in an episode of her show “Girl Meets Farm,” the internet lost its mind over the dish, which includes a mix of popcorn, mayonnaise, sour cream and vegetables.
In the video, Yeh describes her recipe as a “riff on an iconic Midwestern dish,” and claims it is “so Midwestern, so quirky and so delicious.”
Social media users were left confused and outraged by the clip.
“What in the wide, wide world of white girl cooking is popcorn salad?” on person asked.
“I believe in the fundamental right of every human being to pursue their happiness, but I am drawing the line at popcorn salad,” another wrote.
“I just puked a little,” wrote another.
“I’m calling the police.”
How to make popcorn salad?
1/3 cup popcorn kernels
Vegetable oil, as needed for popping
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Salt and black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces
1. Pop the popcorn
2. Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper.
3. Add the snap peas, carrot and ch
opped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.