The uniqueness of these cold potato and zucchini balls lies in the mayonnaise, which pairs well with the taste of potatoes and makes them very appetizing. They taste even better when served cold, preferably from the refrigerator, and are particularly suitable for spring/summer, often getting snatched up quickly. They will look quite desirable on holiday tables, buffets, and receptions laid on green salad.
They are nevertheless appetizing and flavored with sauces and spices. I would really recommend trying them for a change and not always presenting the usual meatballs, which can become tiring and may be refused over time.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 10.5 oz Potatoes
- 1 Zucchini
- 2.5 oz Cream Cheese
- 2 tbsp Mayonnaise
- 1 tbsp Mustard
- 1 Lettuce
- to taste Chives
- to taste Vinegar
- to taste Salt
- ml Black Pepper (Ground)
- to taste Parsley
Tools
- Food Processor
Preparation
First, boil the whole potatoes with skin in salted water for about 15 minutes from the boil. Check the cooking with a fork; if it penetrates, the potatoes are cooked just right. Peel the potatoes after letting them cool under running water and mash them on a plate with a fork.
Then slice the zucchini into matchsticks using the food processor, blanch for two minutes in a pot with water and two tablespoons of vinegar, and drain.
Then combine all the ingredients in a bowl: potatoes, zucchini, cream cheese, mayonnaise, chopped parsley, mustard, salt, and pepper. Mix and shape small round balls from the mixture obtained.
Finally, arrange the tasty and delicate cold potato and zucchini balls on a serving plate, laid on a bed of fresh salad. Also dress the salad with mayonnaise and chives.
Cold Potato and Zucchini Balls
Tips:
Add some raw parsley next to the cold potato balls for decoration. Parsley is also one of the necessary elements in this recipe that enhances the flavor of the balls and should not be missed. It must be fresh with intact leaves. Come and take a peek on Pinterest by The Chef Who Recovers
