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READY IN 1 hr

Ukraine Baked Potato Salad

Read Reviews (9)

"Baked potato salad Ukrainian style with sour cream and onions will be a hearty warmer for these chillier nights." — jeanbean

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Original recipe makes 6 servings Change Servings

6 medium potatoes
6 hard-cooked eggs, sliced
1 large onion, peeled and sliced

1 (16 ounce) container sour cream
salt and pepper to taste

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Directions

Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until tender enough to insert a fork, 15 to 20 minutes. Drain and cool slightly, then peel and slice.
Preheat the oven to 350 degrees F (175 degrees C). Place a layer of potato slices in the bottom of a 9x13 inch baking dish. Top with a layer of onion slices, and then some of the sliced eggs. Cover with a thin layer of sour cream. Repeat layering, until ingredients are used up, ending with sour cream on top. Season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven, or until the top layer of sour cream is golden brown.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr

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Suprisingly, this was a very good dish. I really didn't know what to expect after reading the reviews, but I halved the recipe and was pleasantly suprised. It probably could have used more egg, in my opinion, but it is very good as is. For more details, please refer to my blog about Russian food! Thanks for a great recipe.

—witchywoman

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Most Helpful Critical Review

Dec 10, 2007

It was very dry and I ran out of eggs near the top, so the next time I baked it in a tall dish, so it wasn't so dry and added more eggs and onion. Try adding sliced hungarian sausage (kolbasz) for added flavor to the layering.

—GourmetGoddess

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10 Ratings

Mar 01, 2010

This was pretty good. Like other reviewers said it was pretty dry (and I added a lot of extra sour cream). When we ate it, we put a few dollops of sour cream into it and it tasted really good that way. Overall I liked the combination of potatoes, eggs, and onions, but it just needed that extra creaminess factor.

—FoodByLauren.blogspot.com

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Jun 18, 2006

very good recipe. I did use extra sour cream too. Thanks.

—kaycee

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Aug 23, 2010

Yum! I did make some slight changes, though. I did put salt and pepper on each potato layer; used chive & onion sour cream; parsley and a bit of olive oil drizzled on the top layer (which I ended with potatoes, not sour cream) and covered the dish for baking.

—BrewCrew

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Mar 23, 2010

Texture is all wrong here. Not very tasty.

—Malfious

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Mar 22, 2006

THIS WAS REALLY GOOD...LIKE A WARM POTATOE SALAD...YUMMO...ALTHOUGH DO TAKE THE EARLIER ADIVCE AND ADD MORE SOUR CREAM...IT IS A LIL DRY!

—nlyday

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Feb 01, 2006

I followed the recipe flawlessly and it came out too dry. More sour cream and not eggs would've made this dish superb!!

—Teresa P/ Vacaville, CA

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Nutrition

Calories
414 kcal
21%

Carbohydrates
43.3 g
14%

Cholesterol
245 mg
82%

Fat
21.4 g
33%

Fiber
5.1 g
20%

Protein
13.3 g
27%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ukraine Baked Potato Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 414
Calories from Fat: 193

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 11.6g 58 %
Cholesterol 245mg 82 %
Sodium 181mg 7 %
Potassium 1105mg 31 %
Total Carbohydrates 43.3g 14 %
Dietary Fiber 5.1g 20 %
Protein 13.3g 27 %
Sugars 3.4g
Vitamin A 16 %
Vitamin C 74 %
Calcium 18 %
Iron 24 %
Thiamin 26 %
Niacin 41 %
Vitamin B6 46 %
Magnesium 23 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.