Recipe of Layered Potato Salad Ingredients :
•    Parsley sprigs, optional
•    1/3 cup bottled creamy salad dressing (any variety)
•    1 cup chopped tomato (about 1 large)
•    1 cup chopped zucchini (about 3 small)
•    2 cups shredded carrots (about 8 oz.)
•    4 medium red potatoes, cooked, peeled and thinly sliced
•    4 hard-cooked eggs*, sliced

Recipe of Layered Potato Salad Methods :
1.    Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.

2.    To serve cold: cover and chill to blend flavors, several hours or overnight.

3.    To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes.

4.    Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers.

5.    *To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.

6.    To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.