Recipe#25050

Title: Roasted Potato Surimi Salad

From:arlenes@holly.colostate.edu
Date: Mon, 22 Apr 1996 23:04:30 -7 
Jay Harlow writing in the San Francisco Chronicle,
  7\14\93.

Yield: 6 servings
 
           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
           --teaspoon dried dill weed
      1 tb Cider vinegar
    1/4 ts Onion powder
    1/8 ts Pepper
 
  Recipe courtesy of the Surimi Seafood Education Center.
  
  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.
  
  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.