Hot Potato Salad Recipe

1. Grease a 13x9 inch baking dish (or use a casserole dish that will hold the mixture)
   
   
2. Set oven to 350°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 (if you are serving this as a cold salad, cover and chill for a minimum of four hours or longer).
   
   
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 cheese on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
   
   

Nutrition Facts

Serving Size 452.3g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 672 Calories from Fat 370

% Daily Value*

Total Fat 41.1g 63%

Saturated Fat 17.8g 89%

Trans Fat 0.0g

Cholesterol 91mg 30%

Sodium 1268mg 53%

Total Carbohydrates 60.3g 20%

Dietary Fiber 7.7g 31%

Sugars 6.9g

Protein 17.8g

Vitamin A 18% • Vitamin C 99% Calcium 25% • Iron 13%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin C

Bad points High in saturated fat