Roasted Potato Surimi Salad

• 1 1/2 pounds red skinned potatoes small, quartered
• 1 tablespoon olive oil
• 1 each garlic cloves pressed or minced
• 8 ounces surimi flake-style
• 2 each egg, hard-boiled chopped
• 13 cup celery finely chopped
• 2 tablespoons scallions, spring or green onions sliced
• 1 tablespoon sweet red bell peppers or pimento, diced
• 1 tablespoon parsley leaves minced
• 1/4 cup mayonnaise
• 1/4 cup yogurt, non-fat plain
• 1 tablespoon prepared mustard
• 2 tablespoons dill weed fresh, chopped, or 1 teaspoon dried dill weed
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon onion powder
• 18 teaspoon black pepper

1. Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan.
2. Bake at 450F (230C).
3. until tender, about 20 minutes, stirring once.
4. Let cool, then combine in a bowl with the surimi, eggs, celery, green onion, red pepper and parsley.
5. For the dressing, combine the remaining ingredients in another bowl and stir well.
6. Pour the dressing over the potato mixture and stir gently.
7. Cover and chill well.

red skinned potatoes, olive oil, garlic, egg, celery, scallions, sweet red bell peppers, parsley, mayonnaise, yogurt, mustard, dill weed fresh, apple cider vinegar, onion powder, black pepper

Taken from recipeland.com/recipe/v/roasted-potato-surimi-salad-43333 (may not work)