Categories: 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 
           -minced 
      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 
           -pimiento 
      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, 7\14\93.