{"id":67088,"date":"2021-03-24T18:00:20","date_gmt":"2021-03-24T17:00:20","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=67088"},"modified":"2025-12-10T12:57:21","modified_gmt":"2025-12-10T11:57:21","slug":"potato-salad-with-surimi","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/potato-salad-with-surimi\/","title":{"rendered":"Simple Potato Salad with Surimi"},"content":{"rendered":"

If you think of a potato salad with imitation crab, then I\u2019m pretty sure you are imagining a mayonnaise-based dressing. And yes, this would be the classic version, which my friend Anna swears by, but as a non-mayo fan, I prefer my potato salad with an oil and vinegar dressing. In this case a Dijon based one. This salad recipe is based on a truly Canadian classic potato salad with the addition of surimi. It was inspired by Anna\u2019s mayo version, and memories of those times I used to snack on surimi as a low-fat protein choice back in my 20\u2019s.<\/p>\n

What is Surimi?<\/h2>\n

Imitation crab, known as surimi is probably best known as a popular filling in sushi rolls. It originates from Japan, and have been around for ever \u2014 centuries. It\u2019s made from fish filets, most commonly pollock (but also mackerel or cod), and processed into what look like \u201ccrab sticks\u201d. It tastes quite neutral and it\u2019s supposed to mimic the flavor, texture and appearance to cooked fresh crab. Real crab meat, like snow crab, is definitely a superior delicacy but incredibly expensive due to short supply and a high demand. In 2019, a record breaking single snow crab sold for $46,000 (or 5 million yen<\/a>) at an auction in Japan!<\/p>\n

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\nHow to adapt this simple potato salad<\/h2>\n

Since this is a simple vinaigrette dressed potato salad it\u2019s incredibly easy to adapt. I personally love green beans in my potato salads, whether the garden variety or delicate French haricot verts (princess beans). Then comes the question of crunch. And for me the best way to achieve this is to add thinly sliced celery stalks and crisp slices of radishes. Sometimes I like to add some fresh cherry tomatoes and capers, and other times more herbs (like dill and parsley), or steamed asparagus or some roasted kernels of corn. Adaptable! So whether you are looking to experiment with surimi or looking for a simple and healthy potato salad, this recipe is a good starting point.<\/p>\n

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\nLooking for other potato salad inspiration?<\/h2>\n

Try one of these recipes:<\/p>\n