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Small-Batch Potato Salad Recipe

Small-Batch Potato Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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.

Nutritional Facts

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

Reviews for Small-Batch Potato Salad

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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"

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