Recipe number 36717 is

Layered Zucchini Potato Salad

The ingredients are:
1 1/3 cup Water 2 tbsp Margarine 1 tsp Salt 1/2 cup Sour cream or substitute 1 1/3 cup Potato flakes 1 1/2 cup Fresh corn kernels, blanched or cooked 2 tbsp Margarine 1/3 cup Chopped onion 5 cup Sliced zucchini 1 cup Cherry tomatoes, halved 1/2 tsp Dill dash Garlic powder

The recipe yield is:
1 Servings

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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