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

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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)


Step 1 Direction Photo

1First, 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.

Step 2 Direction Photo

2Over low heat combine the cheese and butter and cook until 'almost' melted, stirring occasionally.

Step 3 Direction Photo

3Remove 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.

Step 4 Direction Photo

4Transfer 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