Layered Zucchini Potato Salad

* Exported from MasterCook *

Layered Zucchini Potato Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient -- Preparation Method
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1 1/3 c water
2 tbsps 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 tbsps margarine
1/3 c onion -- chopped
5 c zucchini -- sliced
1 c cherry tomatoes -- halved
1/2 tsp dill
1 dash garlic powder

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 remainin ingredients, ending with zucchini layer. Cover;
refrigerate overnight, or several hours before serving.

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