Ingredients
- 9 roasting (pan)
- 8 flake-style surimi
- 2 eggs (hard cooked)
- 1 garlic clove
- 60 ml nonfat yogurt (plain)
- 60 ml mayonnaise
- 34 gr celery (finely chopped)
- 16 ml cider vinegar
- 16 gr green onion (sliced)
- 16 ml prepared mustard
- 16 ml olive oil
- 9 gr dill (chopped fresh)
- 8 gr bell pepper (diced red)
- 2 gr parsley (minced)
- 1 gr onion powder
- 1 gr pepper
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, dozen g fat (2 g saturated), 84 mg cholesterol, 446 mg sodium, 2 g fiber. Jay Harlow writing in the San Francisco Chronicle, 71493.
