Prep 15 mins
Cook 30 mins
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.
- 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)
- TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
- Set oven to 350 degrees F.
- In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
- Mix in green onion and yellow onion.
- Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
- Transfer/spread the mixture to prepared casserole dish.
- At this point you may cover and refrigerate for up to 24 hours until ready to bake.
- Bake 25-30 minutes or until hot and bubbly.
- 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.
- TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
- Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
Wish I could give this 10 stars! I've made this 3 times in the past 6 weeks, the first time for the 4th of July celebration. It was wiped-out in minutes!
Then a friend gave us new potatoes from their garden and oh, my Goodness! Heaven in a bowl when I used them for this salad! I use some crumbled bacon, because I didn't have the chicken or ham. You can't go wrong putting bacon in anything, right?
This salad is perfect, as written...don't change anything!
Thanks, Kittencal, for another keeper!
Excellent recipe! Took this to a family reunion today and the whole 9x13 was gone when I left! Quite tasty! I think the next time I make this, I will saute the white onion in butter first to soften it up a bit and make the onion flavor a bit more mild and sweet. I also used bacon bits, which worked really well and a 2 pound bag of frozen homestyle hashbrowns that had been thawed.
This was sooooo GOOD! I had to make a few changes just because of the ingredients I had on hand but it was wonderful...just the same. I used about 8 cups of cubed leftover red potatoes and instead of ham I chopped up a pack of bacon a cooked it along with my onions. When the bacon was done I added this to my mixture bacon grease and all! I decreased my butter accordingly, about 2 tablespoons. This is such a great comfort dish. I could eat it as a main dish all by itself! Thanks again!!