Small batch potato salad
2 servings
Ingredients
| Quantity | 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 | ||
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. Serves 2. SOURCE:* Taste of Home Magazine, Feb./Mar. 1995 POSTED BY: Jim Bodle 2/95
Submitted By JIM BODLE On 02-19-95