Name: Salade Demidoff--demidoff Salad
Ingredients: 1 part sliced potatoes; 1 part sliced truffles; 1 part cooked carrots; white wine; French dressing or mayonnaise sauce

Why it works: Potato and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,107 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Salade Demidoff--demidoff Salad

Ingredients

Directions

Combine sliced potatoes, truffles, and cooked carrots in a bowl.
Season and macerate the mixture in white wine.
Dress the salad with either French dressing or mayonnaise sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Potato + carrottop 4% of all pairs

Smell alikestrong

Cooked together3,107 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Potato + white winetop 16% of all pairs

Smell alikemoderate

Cooked together533 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Truffle + white winetop 16% of all pairs

Smell alikelow

Cooked together425 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Potato + truffletop 16% of all pairs

Smell alikelow

Cooked together103 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Carrot + white winetop 16% of all pairs

Smell alikemoderate

Cooked together1,232 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles: Adds a strong earthy aroma that defines the flavour of the salad.
White wine: Adds acidity and aroma to the vegetables during maceration.
Potatoes: Provide the main starchy body and bulk of the salad.
Cooked carrots: Add sweetness and colour to the salad.

Swap the carrot

How well each one fits the dish's main ingredients (potato, truffle, white wine, sauce):

Asparagusfits better
Shallotfits better
Tomatofits better
Carrotthe original

Fit is the average pairing score against potato, truffle, white wine, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.