A version of this three-ingredient side dish used to figure in many a Junior League cookbook, but this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay. He said that it was always found on the same supper table as her delectable crab cakes. The marriage of pineapple, soft rounds of marshmallow, and mayo also goes beautifully with baked ham. And if you’re thinking that the salad would be just as good made with miniature marshmallows, think again. A handwritten note on Knauer’s recipe, carefully passed down through the generations, explicitly forbids using minis—cutting up big marshmallows exposes their sticky insides, which help them meld with the mayonnaise.
2(20-ounce) cans pineapple chunks in juice
1/2lblarge marshmallows
6tablespoonsmayonnaise
Drain pineapple, reserving juice for another use. Cut marshmallows into quarters with kitchen shears, then toss with pineapple, mayonnaise, and 1/4 tsp salt.
