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Roasted Potato Surimi Salad

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      Title: ROASTED POTATO SURIMI SALAD
 Categories: Salads
      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.
  
  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.
 
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