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.
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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