Lunch: Small-Batch Potato Salad Recipe
Ingredients
4 Jones Dairy Farm Dry-Aged 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
Instructions
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.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
