Small-Batch Potato Salad
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts1/2 cup: 479 calories, 26g fat (10g saturated fat), 30mg cholesterol, 1416mg sodium, 55g carbohydrate (32g sugars, 3g fiber), 5g protein.
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
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