Roasted Potato Surimi Salad
21
21
Ingredients
| 1 ½ | pounds |
red skinned potatoes
small, quartered |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
garlic cloves
pressed or minced |
|
| 8 | ounces |
surimi
flake-style |
* |
| 2 | each |
egg, hard-boiled
chopped |
* |
| ⅓ | cup |
celery
finely chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
sweet red bell peppers
or pimento, diced |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¼ | cup |
mayonnaise
|
|
| ¼ | cup |
yogurt, non-fat
plain |
|
| 1 | tablespoon |
prepared mustard
|
|
| 2 | tablespoons |
dill weed
fresh, chopped, or 1 teaspoon dried dill weed |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| ¼ | teaspoon |
onion powder
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
Directions
Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan.
Bake at 450℉ (230℃). 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.
Nutrition Facts
Serving Size 153g (5.4 oz)Amount per Serving
Calories 16331% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 127mg
5%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
17%
Sugars g
Protein
9g
Vitamin A 4%
•
Vitamin C 17%
Calcium 9%
•
Iron 42%
* based on a 2,000 calorie diet
How is this calculated?
