---------- Recipe via Meal-Master (tm) v8.02
       Title: Roasted Potato Surimi Salad
  Categories: Japanese, 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
       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
       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,