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