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