Layered Zucchini Potato Salad

• 113 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 1/2 cup sour cream or substitute
• 113 cups potato flakes
• 1 1/2 cups corn fresh, or cooked
• 2 tablespoons margarine
• 13 cup onions chopped
• 5 cups zucchini sliced
• 1 cup cherry tomatoes halved
• 1/2 teaspoon dill weed
• 1 dash garlic powder

1. In med saucepan, bring water, 2 tablespoon margarine and salt to rolling boil.
2. Remove from heat.
3. Stir in sour cream and potato flakes until combined.
4. Add corn; mix well and set aside.
5. In large skillet, melt 2 tablespoon margarine; add zucchini and onion.
6. Stir-fry 2 to 3 minutes until zucchini is crisp- tender.
7. Remove from heat; stir in tomatoes, dill weed and garlic powder.
8. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer.
9. Repear with remaining potato and zucchini mixtures, ending with zucchini layer.
10. Cover; refrigerate overnight, or several hours before serving.

water, margarine, salt, sour cream, potato flakes, corn fresh, margarine, onions, zucchini, tomatoes, dill weed, garlic powder

Taken from recipeland.com/recipe/v/layered-zucchini-potato-salad-41566 (may not work)