Layered zucchini potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Water |
| 2 | tablespoons | Margarine |
| 1 | teaspoon | Salt |
| ½ | cup | Sour cream or substitute |
| 1⅓ | cup | Potato flakes |
| 1½ | cup | Fresh corn kernels, blanched or cooked |
| 2 | tablespoons | Margarine |
| ⅓ | cup | Chopped onion |
| 5 | cups | Sliced zucchini |
| 1 | cup | Cherry tomatoes, halved |
| ½ | teaspoon | Dill |
| dash | Garlic powder | |
Directions
In med saucepan, bring water, 2 T 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 T margarine; add zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender. Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer. Repear with remaining potato and zucchini mixtures, ending with zucchini layer. Cover; refrigerate overnight, or several hours before serving.