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Layered Potato Zucchini Salad (D)
Source: rmcdaniemagnus.acs.ohio-state.edu (Rae McDaniel)
Serves: 6

1-1/3 cups water
2 tablespoons margarine
1 teaspoon salt
1/2 cup sour cream, or substitute
1-1/3 cups potato flakes
1-1/2 cups fresh corn kernels, blanched or cooked
2 tablespoons margarine
1/3 cup onion, chopped
5 cups zucchini, sliced
1 cup cherry tomatoes, halved
1/2 teaspoon dill
1 dash garlic powder

In medium saucepan, bring 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. 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.

Posted by Annice Grinberg


Nutritional Info Per Serving: 206 Calories (kcal); 12g Total Fat; (49% calories from fat); 4g Protein; 23g Carbohydrate; 9mg Cholesterol; 474mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates