24 Hour Layered Zucchini Potato Salad

Serving size: 1

ingredients

1 1/3 C water
2 tbsp margarine
1 tsp 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 tbsp margarine
1/3 C onion -- chopped
5 C zucchini -- sliced
1 C cherry tomatoes -- halved
1/2 tsp dill
1 dash garlic powder

directions

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.

Recipe By: Rae McDaniel Rating:

Source: Estelle