*  Exported from  MasterCook  *

                      Layered Zucchini Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3   c            Water
   2       tb           Margarine
   1       t            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            Onion, chopped
   5       c            Zucchini, sliced
   1       c            Cherry tomatoes, halved
     1/2   ts           Dill
           ds           Garlic powder

  In med saucepan, bring water, 2 tb 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 tb 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.
 


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