Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad)

By ghudsontx

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Ingredients

• 5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
• 1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
• 1 1/2 cups sour cream
• 5 tablespoons melted butter
• 1 -1 1/2 teaspoon garlic powder
• 1 teaspoon seasoning salt (or to taste, or use white salt)
• 1 teaspoon ground black pepper
• 4 -5 green onions, chopped
• 1 small onion, finely
• 1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
• 1 1/2 cups cheddar cheese, shredded (or to taste)
• 2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

Preparation

Step 1

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1 TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).

2 Set oven to 350 degrees F.

3 In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.

4 Mix in green onion and yellow onion.

5 Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.

6 Transfer/spread the mixture to prepared casserole dish.

7 At this point you may cover and refrigerate for up to 24 hours until ready to bake.

8 Bake 25-30 minutes or until hot and bubbly.

9 Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.

10 TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.

11 Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

12 DELICIOUS!

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