Roasted Potato Surimi Salad

This Roasted Potato Surimi Salad offers a delightful twist on classic potato salads by incorporating the subtle sweetness of surimi. The dish features tender, crispy-edged new potatoes tossed with flake-style surimi, fresh celery, and herbs, all bound together by a light, tangy dressing made with yogurt, mayonnaise, and fresh dill. It is a refreshing, texturally interesting dish that balances earthy potato flavors with the delicate taste of seafood. Perfect for lunch boxes, picnics, or as a unique side dish for summer gatherings, this salad is easy to prepare and keeps well in the refrigerator. The combination of warm roasted potatoes and cool creamy dressing creates a harmonious flavor profile that appeals to a wide range of tastes.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 662.3

Dietary: Gluten-free, Vegetarian

Description

This Roasted Potato Surimi Salad offers a delightful twist on classic potato salads by incorporating the subtle sweetness of surimi. The dish features tender, crispy-edged new potatoes tossed with flake-style surimi, fresh celery, and herbs, all bound together by a light, tangy dressing made with yogurt, mayonnaise, and fresh dill. It is a refreshing, texturally interesting dish that balances earthy potato flavors with the delicate taste of seafood. Perfect for lunch boxes, picnics, or as a unique side dish for summer gatherings, this salad is easy to prepare and keeps well in the refrigerator. The combination of warm roasted potatoes and cool creamy dressing creates a harmonious flavor profile that appeals to a wide range of tastes.

Ingredients

1 1/2 pound Small red new potatoes, quartered
1 tablespoon Olive oil
1 clove Garlic, pressed or minced
8 oz Flake-style surimi
2 whole Hard-cooked eggs, chopped
1/3 cup Finely chopped celery
2 tablespoon Sliced green onion
1 tablespoon Diced red bell pepper or pimiento
1 tablespoon Minced parsley
1/4 cup Mayonnaise
1/4 cup Plain nonfat yogurt
1 tablespoon Prepared mustard
2 tablespoon Chopped fresh dill, or 1 teaspoon dried dill weed
1 tablespoon Cider vinegar
1/4 teaspoon Onion powder
1/8 teaspoon Pepper

Directions

1
Preheat oven to 400F (200C).
2
Toss quartered potatoes with olive oil, minced garlic, salt, and pepper.
3
Spread potatoes in a single layer on a baking sheet.
4
Roast potatoes for 25-30 minutes until tender and lightly browned.
5
Remove potatoes from oven and let cool slightly.
6
In a large bowl, whisk together mayonnaise, yogurt, mustard, cider vinegar, dill, onion powder, and pepper.
7
Add cooled roasted potatoes, surimi, chopped eggs, celery, green onion, red bell pepper, and parsley to the bowl.
8
Gently toss all ingredients until evenly coated with the dressing.
9
Chill for 15 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 662.3kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 170.2g57%
Dietary Fiber 0.0g0%
Sugars 170.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure potatoes are completely cooled before mixing with the dressing to prevent the mayonnaise from breaking.

You can substitute regular yogurt for nonfat yogurt for a richer flavor, or use vegan mayonnaise and yogurt to make this recipe vegan.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

If using dried dill weed, add it directly to the dressing. If using fresh dill, chop finely just before mixing.

Keywords: potato salad, surimi, roasted potatoes, dill dressing, vegetarian salad, picnic food, lunch idea, side dish, yogurt dressing, crispy potatoes, herb salad, easy recipe, make ahead, summer salad, potato recipe

Read it online: https://www.chefs-mate.com/recipe/roasted-potato-surimi-salad/