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Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad
- 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
Directions:View on Bon Appetit
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