Small-Batch Potato Salad Recipe

5 1 1
Small-Batch Potato Salad Recipe
Small-Batch Potato Salad Recipe photo by Taste of Home
Publisher Photo

Small-Batch Potato Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 479 calories, 26g fat (10g saturated fat), 30mg cholesterol, 1416mg sodium, 55g carbohydrate (32g sugars, 3g fiber), 5g protein.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmall-Batch Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Bobbi K B User ID: 4942853 4539
Reviewed Jun. 10, 2010

"quick, easy and enjoyed by my family greatly. My husband said it was better than the recipe that I have slaved over. I did use one short cut, i used precooked bacon from a bag in the salad dressing aisle and it was perfect and cut one messy step out of the process. I will definately make again and will make in larger batches for family get togethers"

Loading Image