Roasted potato surimi salad Recipe

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Roasted potato surimi salad

Artist:	_	Yield:	6
Categories:	Asian, Ethnic, Japanese, Roasted, Salads	Rating:	0
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Ingredients:

		Stephen Ceideburg
1 1/2	lbs	Small red new
		-potatoes, quartered (about
		-4 cups)
1	tbsp	Olive oil
1		Garlic clove, pressed or
		-minced
8	oz	Flake-style surimi
2		Hard-cooked eggs, chopped
1/3	cup	Finely chopped celery
2	tbsp	Sliced green onion
1	tbsp	Diced red bell pepper or
		-pimiento
1	tbsp	Minced parsley
1/4	cup	Mayonnaise
1/4	cup	Plain nonfat yogurt
1	tbsp	Prepared mustard
2	tbsp	Chopped fresh dill, or I
		--teaspoon dried dill weed
1	tbsp	Cider vinegar
1/4	tsp	Onion powder
1/8	tsp	Pepper

Procedures:

1	Recipe courtesy of the surimi seafood education center.
2	Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan.
3	Bake at 450 °F.
4	Until tender, about 20 minutes, stirring once.
5	Let cool, then combine in a bowl with the surimi, eggs, celery, green onion, red pepper and parsley.
6	For the dressing, combine the remaining ingredients in another bowl and stir well.
7	Pour the dressing over the potato mixture and stir gently.
8	Cover and chill well.
9	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.
10	Jay harlow writing in the san francisco chronicle, 71493