Roasted Garlic Potato and Surimi Salad

This surimi and potato salad is easy to prepare and is a luxurious cold side dish served at your next seafood barbecue.

Roasted Garlic Potato and Surimi Salad

This seafood and potato salad is easy to prepare and is a luxurious cold side dish served at your next barbecue.
Course: Side Dish
Servings: 6
Author: The Cook

Ingredients

  • 700 g small red new potatoes, quartered
  • ¾ tablespoon olive oil
  • 1 clove garlic , pressed or minced
  • 225 g flake-style surimi
  • 2 hard-boiled eggs, chopped
  • cup finely chopped celery
  • tablespoons sliced spring onion
  • ¾ tablespoon diced red capsicum (bell pepper)
  • ¾ tablespoon minced parsley
  • ¼ cup mayonnaise
  • ¼ cup plain nonfat yoghurt
  • ¾ tablespoon prepared English mustard
  • tablespoons chopped fresh dill, or 1 teaspoon dried dill weed
  • ¾ tablespoon apple cider vinegar
  • ¼ teaspoon onion powder
  • teaspoon freshly ground black pepper

Instructions

  • Toss the potatoes, oil and garlic in a roasting pan. Bake at 200°C until tender, about 20 minutes, stirring once.
  • Let cool, then combine in a bowl with the surimi, eggs, celery, spring 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.
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