Potato Pancake Appetizers

Potato pancakes are great to use as a foundation for an appetizer. Served with some crunchy apple and celery slaw and then topped with smoked salmon, capers and green onions, all the flavors pair perfectly together. 



Potato Pancakes

  • 3 potatoes, preferably gold potatoes
  • 1 small onion
  • 1 egg
  • 2 Tablespoons sour cream
  • 1 Tablespoon all purpose flour
  • salt, pepper
  • oil, for pan frying (sunflower, avocado, light olive oil, grape seed, etc.)

Apple Celery Slaw

  • 1 apple, cored and julienned
  • 2 celery stalks, thinly sliced
  • 2 mini cucumbers, julienned
  • 2 Tablespoons sour cream
  • 1 Tablespoon mayonnaise
  • 1/2 Tablespoon dijon mustard
  • 1/21 Tablespoon lemon or lime juice
  • salt, pepper, to taste
  • green onion, dill

8 oz. smoke salmon, thinly sliced

1/4 cup capers

green onions, dill, for garnishing


  1. Make the potato pancake batter. Peel the potatoes and onion, grate on the small holes of a box grater or use a food processor to combine, until smooth. Discard excess liquid. Add the egg, sour cream, flour, 1/2-3/4 teaspoons of salt and ground black pepper. Mix to combine. 
  2. Heat about 1/2-1 Tablespoon of oil in a nonstick skillet on medium high high and scoop out a heaping Tablespoon of the potato batter into the hot oil, using the back of the spoon to even out the pancakes into oval or round shapes. Cook until golden on both sides. You will have approximately 15 pancakes.
  3. Keep the potato pancakes warm in the oven at 170-200 degrees Fahrenheit, on a rack on top of a large rimmed baking sheet. 
  4. For the apple and celery slaw, first peel and cored the apple, thinly julienne. Fill a large bowl with water and squeeze in 1 Tablespoon of lemon or lime juice. Add the apples to the water, subemerging completely, them drain and place in a bowl.
  5. Add the rest of the slaw ingredients – celery, cucumber, sour cream, mayonnaise, mustard, lemon juice, fresh herbs, salt and pepper. Mix until evenly combined. 
  6. Assemble the appetizers by placing a spoonful of the slaw on top of the potato pancake, then a rolled up slice of smoked salmon and garnish with capers and fresh herbs. 
  7. Serve right away. 

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