Layered Zucchini Potato Salad Recipe

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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

  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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