Layered Zucchini Potato Salad
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Layered Zucchini Potato Salad
  Zucchini    Potato    Salad  
Last updated 6/12/2012 1:21:46 AM. Recipe ID 54116. Report a problem with this recipe.
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      Title: Layered zucchini potato salad
 Categories: None
      Yield: 1 Servings
  1 1/3 c  Water
      2 tb Margarine
      1 ts 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 tb Margarine
    1/3 c  Chopped onion
      5 c  Sliced zucchini
      1 c  Cherry tomatoes, halved
    1/2 ts Dill
        ds Garlic powder
  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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Recipe ID 54116 (Apr 03, 2005)

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