Small batch potato salad

Yield: 2 servings

Measure Ingredient
4 eaches Strips Bacon
1 tablespoon Cornstarch
⅓ cup Sugar
½ cup Water
¼ cup Vinegar
½ teaspoon Salt
¼ teaspoon Pepper
1 can Sliced potatoes, drained (15 oz.)
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. Serves 2. SOURCE:* Taste of Home Magazine, Feb./Mar. 1995 POSTED BY: Jim Bodle 2/95

Submitted By JIM BODLE On 02-19-95

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