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

READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • DELICIOUS!
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RECIPE MADE WITH LOVE BY

“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.”