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Roasted Potato Surimi Salad

 

21

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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
*
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
*
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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