and green salad with bagel croutons and eggs
Smarts: Sour cream and applesauce are common toppings for latkes and make for a savory / sweet finish, but feel free to top the latkes with anything you'd like (hash brown toppings like salsa or ketchup would also be good).
- Garlic - 1 clove, chopped
- Capers - 1 Tbsp, drained and rinsed
- Lemon juice - 2 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Sour cream - 2 Tbsp
- Mustard, Dijon - 4 tsp
- Honey - 2 tsp
- Potatoes, russet - 1 1/2 lbs, shredded
- Flour - 2 Tbsp
- Salt - 1 tsp
- Eggs - 1, beaten
- Oil, cooking - 4 Tbsp
- Sour cream (opt) - for serving
- Applesauce (opt) - for serving
- Eggs - 4, hard-boiled
- Mini bagels, fresh or frozen - 4 (sub whole bagels, 1/2 per serving)
- Onions, medium red - 1/4, thinly sliced
- Cucumbers - 6 oz, chopped
- Lettuce, romaine - 6 oz, chopped
- Lemon Garlic Dressing (ingredients listed separately) - 1/3 cup
- Make dressing - (Skip if dressing was made ahead for Monday.) Chop garlic and capers. Mix with lemon juice, vinegar, sour cream, mustard and honey. Season to taste with some salt and pepper. (Can be done up to 5 days ahead and refrigerated)
- Hard boil eggs - Place eggs in a saucepan, and cover by 1” / 2.5cm of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. (Can be done up to 4 days ahead)
- Make bagel croutons - Heat oven to 400F / 204C. Tear up bagels into bite-sized pieces and spread out onto a sheet pan. Bake for 8 to 10 minutes, until croutons have crisped up. (Can be done up to 3 days ahead)
- Onions / Cucumbers / Lettuce - Prep as directed.
- Shred potatoes - Rinse and peel potatoes. Shred potatoes by hand with the large holes of a box grater or using the shredder attachment of a food processor. Transfer potatoes to a bowl of cool water as you shred them (this will prevent discoloring).
- Eggs - Peel eggs and slice into wedges.
- Drain water off potatoes. Wrap potatoes in a clean dish towel and squeeze out any excess moisture (note: less moisture will make for crispier latkes).
- Mix potatoes with flour, salt and egg until evenly combined.
- Heat a large nonstick pan (or use a griddle to cook more at one time) over medium heat. Add oil to heated pan.
- Working in batches, spoon ~3 Tbsp / 45 mL of potato mixture into the hot oil, spreading it out a bit to form 4” / 10cm wide cakes. Cook on one side until golden brown, ~5 minutes. Flip and cook on the other side until golden brown and tender, ~5 minutes more. Continue until all of the potato mixture is cooked, adding more oil if the pan starts to look dry.
- Transfer cooked latkes to a paper-towel lined plate.
- Assemble salad by tossing onions, cucumbers and lettuce with dressing. Top with croutons and eggs.
- Serve latkes with sour cream and applesauce for topping. Enjoy salad on the side.
We used canned salmon instead of smoked salmon, because of personal preference, but the salad was great! And although they were quite a bit of work, the potato latkes were so worth it.0 Helpful
This one really didn't do much for me, plus my latkes did not hold together at all0 Helpful
Salad tastes great! I would make that again for sure.0 Helpful
extremely salty. will definitely cut back next time0 Helpful
The latkes are really good, but a little labor intensive and take a while to fry. I skipped the salad and just spread cucumbers with lox shmear.0 Helpful
Loved the bagel croutons. The latkes were out of this world. So good. Wills definitely make again0 Helpful