Layered Zucchini Potato Salad
If you want a vegetarian dish with beautiful color and taste, try this Layered Zucchini Potato Salad. This is the best easy salad to prepare the day before a picnic, or a few hours ahead if you're running late.
Ingredients
- 1 1/3 cup water
- 4 tablespoons margarine
- 1 teaspoon salt
- 1/2 cup sour cream, or substitute
- 1 1/3 cup potato flakes
- 1 1/2 cup fresh corn kernels, blanched or cooked
- 1/3 cup onion, chopped
- 5 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon dill
- 1 dash garlic powder
Instructions
- In medium saucepan, bring 1 1/3 cups 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. Stirfry 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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