Name: Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad
Yield: Makes 8 servings
Ingredients: 2 cups finely chopped onions, divided; 1 large egg; 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; 1 teaspoon baking powder; Vegetable oil (for frying); 6 tablespoons olive oil; 2 tablespoons Sherry wine vinegar; 1/4 teaspoon dry mustard; 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

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Potato Latkes With Watercress, Smoked Salmon, And Avocado SaladPhoto by Lisa Hubbard

This new way with latkes is a delicious main course for brunch, too.

TEST-KITCHEN TIP:

Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

Recipe notes

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Recipe notes

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