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Roasted potato surimi salad
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Japanese, Roasted, Salads |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1 1/2
| lbs | Small red new | | | -potatoes, quartered (about | | | -4 cups) | | 1
| tbsp | Olive oil | | 1
| | Garlic clove, pressed or | | | -minced | | 8
| oz | Flake-style surimi | | 2
| | Hard-cooked eggs, chopped | | 1/3
| cup | Finely chopped celery | | 2
| tbsp | Sliced green onion | | 1
| tbsp | Diced red bell pepper or | | | -pimiento | | 1
| tbsp | Minced parsley | | 1/4
| cup | Mayonnaise | | 1/4
| cup | Plain nonfat yogurt | | 1
| tbsp | Prepared mustard | | 2
| tbsp | Chopped fresh dill, or I | | | --teaspoon dried dill weed | | 1
| tbsp | Cider vinegar | | 1/4
| tsp | Onion powder | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | Recipe courtesy of the surimi seafood education center. | | 2 | Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan. | | 3 | Bake at 450 °F. | | 4 | Until tender, about 20 minutes, stirring once. | | 5 | Let cool, then combine in a bowl with the surimi, eggs, celery, green onion, red pepper and parsley. | | 6 | For the dressing, combine the remaining ingredients in another bowl and stir well. | | 7 | Pour the dressing over the potato mixture and stir gently. | | 8 | Cover and chill well. | | 9 | 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. | | 10 | Jay harlow writing in the san francisco chronicle, 71493 |
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