Small- Batch Potato Salad Recipe

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 oz.) 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 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.