Roasted Potato Surimi Salad

Name: Roasted Potato Surimi Salad
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: red skinned potatoes; olive oil; garlic cloves; surimi; egg, hard-boiled; celery; scallions, spring or green onions; sweet red bell peppers; parsley leaves; mayonnaise; yogurt, non-fat; prepared mustard; dill weed; apple cider vinegar; onion powder; black pepper

Submitted by lizh

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

2 hrs

Ingredients

1 ½

POUNDS RED SKINNED POTATOES
small, quartered

TABLESPOON OLIVE OIL

EACH GARLIC CLOVES
pressed or minced

OUNCES SURIMI
flake-style *

EACH EGG, HARD-BOILED
chopped *

⅓

CUP CELERY
finely chopped

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
sliced

TABLESPOON SWEET RED BELL PEPPERS
or pimento, diced

TABLESPOON PARSLEY LEAVES
minced

CUP MAYONNAISE

CUP YOGURT, NON-FAT
plain

TABLESPOON PREPARED MUSTARD

TABLESPOONS DILL WEED
fresh, chopped, or 1 teaspoon dried dill weed

TABLESPOON APPLE CIDER VINEGAR

TEASPOON ONION POWDER

⅛

TEASPOON BLACK PEPPER

Directions

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

Bake at 450℉ (230℃). 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.