Roasted potato surimi salad

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1½ pounds Small red new potatoes, quartered (about 4 cups)
1 tablespoon Olive oil
1 Garlic clove, pressed or minced
8 ounces Flake-style surimi
2 Hard-cooked eggs, chopped
⅓ cup Finely chopped celery
2 tablespoons Sliced green onion
1 tablespoon Diced red bell pepper or pimiento
1 tablespoon Minced parsley
¼ cup Mayonnaise
¼ cup Plain nonfat yogurt
1 tablespoon Prepared mustard
2 tablespoons Chopped fresh dill, or I teaspoon dried dill weed
1 tablespoon Cider vinegar
¼ teaspoon Onion powder
⅛ teaspoon Pepper

Directions

Recipe courtesy of the Surimi Seafood Education Center.

Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan. Bake at 450 degrees F. until tender, about 20 minutes, stirring once. Let cool, then combine in a bowl with the surimi, eggs, celery, green onion, red pepper and parsley.

For the dressing, combine the remaining ingredients in another bowl and stir well. Pour the dressing over the potato mixture and stir gently. Cover and chill well.

PER SERVING: 250 calories, 10 g protein, 27 g carbohydrate, 12 g fat (2 g saturated), 84 mg cholesterol, 446 mg sodium, 2 g fiber.

Jay Harlow writing in the San Francisco Chronicle, 7\\14\\93.

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