Layered Zucchini Potato Salad

Recipe Ingredients

1 1/3 cups	315ml	Water
2 tablespoons	30ml	Margarine
1 teaspoon	5ml	Salt
1/2 cup	118ml	Sour cream - or substitute
1 1/3 cups	315ml	Potato flakes
1 1/2 cups	93g / 3.3oz	Fresh corn kernels - blanched or cooked
2 tablespoons	30ml	Margarine
1/3 cup	20g / 0.7oz	Onion - chopped
5 cups	1185ml	Zucchini - sliced
1 cup	62g / 2.2oz	Cherry tomatoes - halved
1/2 teaspoon	2.5ml	Dill
1		Garlic powder

Recipe Instructions

In medium saucepan, bring water, 2 tablespoon 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 tablespoon 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. Repeat with remaining potato and zucchini mixtures, ending with zucchini layer.

Cover; refrigerate overnight, or several hours before serving.

Source:
Rae McDaniel

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