Layered Zucchini Potato Salad

This is a throwback layered salad, the kind that shows up at summer potlucks in a clear glass bowl so you can admire the stripes. Instant potato flakes whipped with sour cream form the creamy base, layered with sautéed zucchini, sweet corn, and halved cherry tomatoes flecked with dill.

Chilling overnight is where the flavor actually happens, the layers mingle without turning to mush because the zucchini was cooked just to crisp-tender first.

Stir-frying the zucchini for only 2 to 3 minutes is the move, any longer and it turns watery, which soaks the potato layer and wrecks the texture. Add the tomatoes off the heat so they stay bright and fresh instead of collapsing.

Assembly is simple: half the potato mixture, half the zucchini mixture, then repeat, ending with the green-and-red vegetable layer on top so it looks the part when served.

Serve cold straight from the fridge as a side with grilled chicken or burgers.

Chef Tips

• Salt the sliced zucchini for 10 minutes and pat dry before stir-frying, it releases water that would otherwise pool in the salad
• Use unsalted potato flakes if you have them, the salt in the water step adds plenty
• A clear glass trifle bowl shows off the layers, a metal bowl hides the whole point
• Press plastic wrap directly onto the top layer before refrigerating to keep the surface from drying

Variations

• Swap sour cream for Greek yogurt for a tangier, lighter base
• Add crumbled bacon between layers for a salty, smoky contrast
• Toss in chopped fresh basil or chives alongside the dill for more herb depth