Heather's Boiled Then Baked Potato Salad

Bea L.


My brother's wife's cousin, Heather, was visiting them from Long Island, NY a while back and we all decided to have a cookout. Heather made a potato salad that I absolutely loved. It was very different than the way I make mine so I asked if she minded sharing her recipe. She was delighted that I liked it well enough to want her recipe.

Shame on me for not asking where the recipe came from. For some reason I believe it was a family recipe because she sent it to me via FB and it was handwritten on a piece of paper. Thank you, Heather. 4/20/14

pinch tips: How to Peel Potatoes




Blue Ribbon Recipe

Notes from the Test Kitchen:
Comfort food at its best! This is a perfect side dish for any meat you may want to serve - ribs, steak, chops, chicken ... anything.

These potatoes remind me a lot of a loaded baked potato - only better! I could make a meal of these potatoes alone and be perfectly satisfied.


6 medium
whole potatoes, peeled
2 c
shredded cheddar cheese
1/2 c
butter (1 stick)
1/2 c
sour cream
1/3 c
spring onions, chopped
1 tsp
salt (or to taste)
1/4 tsp
black pepper (or to taste)

Directions Step-By-Step

First, boil the peeled whole potatoes until 'almost' done. If I'm using red potatoes I don't peel them but that's certainly your prerogative. (Any potato you choose should work just fine in this dish). Drain and cool then cut into small chunks. Set aside.
Over low heat combine the cheese and butter and cook until 'almost' melted, stirring occasionally.
Remove from heat and add in the sour cream, spring onions, salt and pepper. Gently fold in the potatoes. Preheat oven to 400 degrees. Spray a 9 x 9 casserole dish with cooking spray.
Transfer to the greased casserole dish and bake on 400 for approximately 20 to 25 minutes or until heated through. Serve warm.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American