Kittencal'S Baked Potato Salad Casserole (Or Cold P

Name: Kittencal'S Baked Potato Salad Casserole (Or Cold Potato Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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!

1968

kcal

Calories

139

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Kittencal'S Baked Potato Salad Casserole (Or Cold Potato Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions