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Layered Zucchini Potato Salad


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 TBS 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.

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