Layered Zucchini Potato Salad Recipe

Layered Zucchini Potato Salad Recipe

Ingredients

Serving Size : 1

• 1 1/3 c water
• 2 tbsp margarine
• 1 tsp salt
• 1/2 c sour cream – or substitute
• 1 1/3 c potato flakes
• 1 1/2 c fresh corn kernels – cooked
• 2 tbsp margarine
• 1/3 c onion – chopped
• 5 c zucchini – sliced
• 1 c cherry tomatoes – halved
• 1/2 tsp dill
• 1 dash garlic powder

Method

1. In med saucepan, bring water, 2 tbsp margarine, and salt to rolling boil.
2. Remove from heat.
3. Stir in sour cream and potato flakes until combined.
4. Add corn; mix well and set aside.
5. In large skillet, melt 2 tbsp margarine; add zucchini and onion.
6. Stir-fry 2-3 min until zucchini is crisp-tender.
7. Remove from heat; stir in tomatoes, dill, and garlic powder.
8. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer.
9. Repeat with remaining ingredients, ending with zucchini layer.
10. Cover; refrigerate overnight, or several hours before serving.

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