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.

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