Layered Zucchini Potato Salad

Layered Zucchini Potato Salad

Ingredients:
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
cream, sour, cultured
potatoes, raw, skin
corn, sweet, white, raw
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
dill weed, fresh
spices, garlic powder

Directions:
In med 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 to 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.