German Potato Salad

Cook the potatoes with their skins on until tender, then drain, cool, peel, and slice about 1/4 inch thick.

Cut the bacon into 1-inch pieces and fry until crisp but not burnt; reserve 1/4 cup drippings.

Mix the cornstarch with the water until smooth.

Heat the sugar, vinegar, bacon drippings, salt, and pepper, then stir in the cornstarch mixture and cook until thickened.

Pour the hot dressing over the potatoes, bacon, and green onions; mix gently and serve while hot.