Recipe for Roasted Potato Surimi Salad

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Yield:

6 Servings

Ingredients:

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

Instructions:

Instructions: 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.

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