I agree with nealperkins and permo. I make a starter about 1/3 of the time and use harvested yeast every time and have never had a problem with a fermentation. That being said, the purpose for a starter is to make sure your yeast is viable, increase the number of yeast cells for proper pitching rates, and to get your yeast in a more ready state where they are already past the multiplication phase and ready to go to work on the sugar thereby decreasing lag time which decreases the potential for bacterial infection.
If you feel your yeast is viable, have proper amount of yeast cells for pitching and don't mind a small lag (probably minimal from letting your yeast sit for a few extra days) then as said, there is no reason to make the starter. Just pour off some of the starter wort, give it a swirl and pitch away. You should be just fine.