Layered Zucchini Potato Salad

30 minutes Prep: 20 minutes Cook: 10 minutes

988 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

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	corn kernels	fresh, or cooked
2	tablespoons	margarine
1/3	cup	onion	chopped
5	cups	zucchini	sliced
1	cup	cherry tomatoes	halved
1/2	teaspoon	dill weed
1	dash	garlic powder

Directions

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 T 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.

Repear with remaining potato and zucchini mixtures, ending with zucchini layer.

Cover; refrigerate overnight, or several hours before serving.

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Nutrition Facts

Serving Size 1523g

Amount per Serving

Calories 988 67% of calories from fat

	% Daily Value*
Total Fat 73.0g	113%
Saturated Fat 23.0g	115%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 3139mg	131%
Total Carbohydrate 80.0g	27%
Dietary Fiber 16.0g	62%
Sugars 24.0g
Protein 21.0g	41%

Vitamin A	118%		Vitamin C	233%
Calcium	29%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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