Layered Zucchini Potato Salad Recipe

Name: Layered Zucchini Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ cup onions chopped; 5 cups zucchini sliced; 1 cup cherry tomatoes halved; 1/2 teaspoon dill weed; 1 dash garlic powder

Servings: persons

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
⅓ 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.

5463

kcal

Calories

Fat

1193

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 113 cups water, 2 tablespoons margarine, 1 teaspoon salt, 1/2 cup sour cream or substitute, and more.

Yes, Layered Zucchini Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Zucchini Potato Salad

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