Title: Layered Zucchini Potato Salad
Categories: Salad
Yield: 1 Servings
| 1 1/3 | c | Water |
| 2 | tb | Margarine |
| 1 | ts | Salt |
| 1/2 | c | Sour cream or substitute |
| 1 1/3 | c | Potato flakes |
| 1 1/2 | c | Fresh corn kernels, blanched or cooked |
| 2 | tb | Margarine |
| 1/3 | c | Chopped onion |
| 5 | c | Sliced zucchini |
| 1 | c | Cherry tomatoes, halved |
| 1/2 | ts | Dill |
| | ds | Garlic powder |
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.