Potato Pancakes with Dill and Caper Remoulade

Oui! Chef

Season 2 Episode 10

Potato pancakes were often served as a side dish at home, we didn’t have a fancy mayo to go with them, just a “fancy red sauce” aka ketchup, but I felt they needed a little something so we created the dill and caper remoulade, this versatile sauce can be used anywhere that a traditional tartar sauce appears . If you’re looking for a nice appetizer or light lunch simply top with some smoked salmon and serve with a green salad.

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Potato Pancakes with Dill and Caper Remoulade

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  • Author: The kilted Chef
  • Yield: Serves 2-4



Potato Pancakes (Gallett du Pomme de Terre)

Serves 2-4


  • 2 cups shredded potatoes
  • 1 medium onion, shredded
  • 2 eggs
  • 2 tbsp flour
  • 2 tsp salt
  • ¼ cup chopped chives


  1. Squeeze all of the water from the shredded potato, beat the eggs and mix in with the potato, add the flour, salt, and chives, mix well.
  2. Heat oil in a large skillet, once the oil reaches the smoking point drop the potato into the oil using a tablespoon, fry the potato pancakes on each side until golden brown.
  3. Remove to a plate lined with paper towel. Serve topped with the Dill and Caper Mayo.

Dill and Caper Mayo

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp shallots finely diced
  • 1 tbsp capers, crushed
  1. Combine the ingredients and place on top of the potato pancakes


  • Category: appetizers, entrees, recipes