Recipe - Roasted Potato Surimi Salad

Stephen Ceideburg
1 One half pound Small red new
potatoes, quartered (about
4 cups)
1 tablespoon Olive oil
1 Garlic clove, pressed or
minced
8 ounce Flakestyle surimi
2 Hardcooked eggs, chopped
1/3 cup Finely chopped celery
2 tablespoon Sliced green onion
1 tablespoon Diced red bell pepper or
pimiento
1 tablespoon Minced parsley
One fourth cup Mayonnaise
One fourth cup Plain nonfat yogurt
1 tablespoon Prepared mustard
2 tablespoon Chopped fresh dill, or I
teaspoon dried dill weed
1 tablespoon Cider vinegar
One fourth teaspoon Onion powder
1/8 teaspoon Pepper

Recipe courtesy of the Surimi Seafood Education Center.

Toss the potatoes, oil and garlic in a 13 x 9inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini