Roasted Potato Surimi Salad Recipe

Recipe courtesy of the Surimi Seafood Education Center.

Step 1

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.

Step 2

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.

Things You'll Need

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

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