Roasted Potato Surimi Salad
| Quantity | Description |
|---|---|
| 1 tbsp. | olive oil |
| 1 clove | garlic, crushed |
| 4 cups | small red new potatoes, quartered |
| 8 oz. | Toppits Chunk-style Surimi |
| 2 | hard boiled eggs, chopped |
| 1/2 cup | finely chopped celery |
| 2 tbsp. | sliced green onion |
| 1 tbsp. | diced red bell pepper or pimento |
| 1/4 cup | mayonnaise |
| 1/4 cup | plain nonfat yogurt |
| 1 tbsp. | prepared mustard |
| 1 tbsp. | cider vinegar |
| 1/4 tsp. | onion powder |
| pepper to taste | |
| 3 tsp. | fresh parsley, chopped |
| 6 tsp. | fresh dill, chopped |
Combine oil and garlic in a 13 x 9-inch roasting pan. Mix well to combine and toss potatoes until thoroughly coated. Bake at 450°F. until tender, about 20 minutes, stirring once. Let cool, then combine in a bowl with the Toppits surimi, eggs, celery, green onion and red pepper. For the dressing, combine the remaining ingredients in another bowl and stir well to combine. Pour the dressing over the potato mixture and stir gently. Cover and chill well.
Serves 4 to 6
Recipe provided by Toppits