Roasted Potato Surimi Salad
| Yield: | 6 Servings |
| Categories: | Salads |
| Stephen Ceideburg | ||
| 1 1/2 | lb | Small red new potatoes, quartered (about 4 cups) |
| 1 | tb | Olive oil |
| 1 | Garlic clove, pressed or minced | |
| 8 | oz | Flake-style surimi |
| 2 | Hard-cooked eggs, chopped | |
| 1/3 | c | Finely chopped celery |
| 2 | tb | Sliced green onion |
| 1 | tb | Diced red bell pepper or pimiento |
| 1 | tb | Minced parsley |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Plain nonfat yogurt |
| 1 | tb | Prepared mustard |
| 2 | tb | Chopped fresh dill, or I |
| DIVIDER | --teaspoon dried dill weed | |
| 1 | tb | Cider vinegar |
| 1/4 | ts | Onion powder |
| 1/8 | ts | Pepper |
Advertisement