Ukraine Baked Potato Salad Recipe -
Ukraine Baked Potato Salad Recipe
  • READY IN 1 hr

Ukraine Baked Potato Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. 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.
  2. 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.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2010

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.

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.


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.

Jun 18, 2006

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

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.

Mar 23, 2010

Texture is all wrong here. Not very tasty.

Mar 22, 2006


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!!


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  • 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.

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