Hot Or Cold Layered Potato Salad - cooking recipe

Ingredients

4 hard cooked eggs, sliced
4 potatoes, cooked, peeled, sliced thin
2 c. carrots, shredded
1 c. zucchini, chopped
1 c. tomatoes, chopped
1/3 c. bottled no-fat salad dressing
fresh parsley (for garnish)

Preparation

Reserve a few center egg slices for garnish.
In 10 x 6 x 1 1/2-inch baking dish evenly layer 1/3 of the potatoes, 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.
To serve cold, cover and chill to blend flavors, several hours or overnight.