Traditional recipes

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad



  • 2 cups finely chopped onions, divided
  • 1 1/4 teaspoons coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 tablespoon all purpose flour
  • Vegetable oil (for frying)


  • 2 tablespoons Sherry wine vinegar
  • 2 large bunches watercress, thick stems trimmed (about 8 cups)
  • 1 large avocado, pitted, peeled, diced
  • 4 ounces thinly sliced smoked salmon, cut into strips

Recipe Preparation

For latkes

  • Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.

  • Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

  • Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.

For salad

  • Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

  • Arrange 2 latkes on each plate. Mound salad alongside.

Recipe by Selma Brown Morrow,Reviews Section

Watch the video: Potato Salad with Smoked Salmon. Bubbies Kitchen.