Since my kids left home some years ago, I have been relying on smaller-portioned. This recipes conveniently calls for canned potatoes, so I can make it at a moment's notice.—June Schwanz, Saukville, Wisconsin
- 4 bacon strips
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 1/2 cup water
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) sliced potatoes, drained
- Minced fresh parsley
- In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Add cornstarch and sugar to drippings; stir until smooth. Add water, vinegar, salt and pepper; cook and stir over medium heat for 3-4 minutes or until thickened and bubbly. Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through. Serve warm or at room temperature. Garnish with parsley. Yield: 2 servings.
Originally published as Small-Batch Potato Salad in Taste of Home February/March 1995, p16
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