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

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)

Directions

1. 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. 2

   Set oven to 350 degrees F.

3. 3

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

4. 4

   Mix in green onion and yellow onion.

5. 5

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

6. 6

   Transfer/spread the mixture to prepared casserole dish.

7. 7

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

8. 8

   Bake 25-30 minutes or until hot and bubbly.

9. 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. 10

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

11. 11

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

12. 12

    DELICIOUS!