Potato Salad for Two

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

In a skillet cook bacon until crisp. Remove bacon, drain, reserving 2 Tablespoons of drippings in skillet.

Crumble bacon and set aside.

Add cornstarch and sugar to reserve drippings, stir until smooth.

Add water, vinegar, salt and pepper; cook and stir over medium heat for 3 to 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.