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.