Ukraine Baked Potato Salad Food

UKRAINE BAKED POTATO SALAD

Steps:

• 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.

UKRAINE BAKED POTATO SALAD

Steps:

• 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.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the postatoes with oil and dressing mixes.
• Place into 2 ungreased 13x9x2 inch baking pans.
• Bake, uncovered at 400 for 45 minutes or until tender.
• Cool.
• Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
• Toss gently.
• Combine remaining ingredients in a small bowl.
• Mix well.
• Pour over salad and mix gently.
• Cover and refrigerate for at least 1 hour.

UKRAINIAN POTATO PANCAKES

Steps:

• In a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender.
• Heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat.
• When done remove, drain, and place in a warm oven.
• Mix the sour cream and cream together.
• Serve warm with large dollops of the cream mixture!

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.