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Cold Curried Potato Balls

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30 minutes — 8 Servings Print RecipeEmail Recipe

Ingredients

8cuppotato balls (about 4-1/2 pounds potatoes, pared, scooped with melon baller)
3⁄4cupred onion (finely chopped)
1largegreen pepper (seeded, finely chopped)
1cupmayonnaise
3⁄4cupsour cream
1⁄3cupbeef bouillon (1 beef bouillon cube dissolved in 1/3 cup boiling water)
5teaspooncurry powder
  salt
  ground black pepper
1⁄3cupfresh parsley (snipped)

Instructions

Cook potato balls in boiling salted water until crisp-tender, 5 to 6 minutes; drain; cool.

Combine potatoes, onion and green pepper in large bowl. Mix mayonnaise, sour cream, bouillon and curry powder in small bowl; season to taste with salt and pepper. Pour over potato mixture; toss to coat. Transfer potato mixture to serving bowl; sprinkle with parsley. Refrigerate covered 2 hours or overnight.

Notes

Preparation time does not include chilling time.

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