German Potato Salad

Boil the unpeeled potatoes until they can just be pierced with a sharp knife, then drain at once.

Cool the potatoes slightly, peel them, and slice them 1/4 inch thick into a large shallow pan.

Cook the bacon until crisp, remove it, and crumble it.

Cook the onions in the bacon drippings until softened.

Whisk the cornstarch, sugar, water, cider vinegar, salt, and pepper, then stir into the skillet and cook until clear and thickened.

Pour the hot dressing over the sliced potatoes and fold in the bacon.

Garnish with sliced hard-cooked eggs and parsley before serving.