Cold Curried Potato Balls

Cuisine, June 1979

30 minutes — 8 Servings

Ingredients

8	cup	potato balls (about 4-1/2 pounds potatoes, pared, scooped with melon baller)
3⁄4	cup	red onion (finely chopped)
1	large	green pepper (seeded, finely chopped)
1	cup	mayonnaise
3⁄4	cup	sour cream
1⁄3	cup	beef bouillon (1 beef bouillon cube dissolved in 1/3 cup boiling water)
5	teaspoon	curry powder
		salt
		ground black pepper
1⁄3	cup	fresh 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.