*  Exported from  MasterCook  *
 
                       Layered Zucchini Potato Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes                         Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3  c             water
    2      tbsps         margarine
    1      tsp           salt
      1/2  c             sour cream -- or substitute
    1 1/3  c             potato flakes
    1 1/2  c             fresh corn kernels -- cooked
    2      tbsps         margarine
      1/3  c             onion -- chopped
    5      c             zucchini -- sliced
    1      c             cherry tomatoes -- halved
      1/2  tsp           dill
    1      dash          garlic powder
 
 In med saucepan, bring water, 2 tbsp 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 tbsp margarine; add zucchini and
onion.	Stir-fry 2-3 min.  until zucchini is crisp-tender.  Remove from heat;
stir in tomatoes, dill, and garlic powder.  Spread half of potato mixture in
bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer.  Repeat
with remainin ingredients, ending with zucchini layer.	Cover; refrigerate
overnight, or several hours before serving.  
 
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