| 4 lb. red potatoes | 1 lb. bacon | 6 hard boiled eggs (sliced) |
| 2 green onions (sliced) | 1 3/4 C. cider vinegar | 1 3/4 C. water |
| 1 3/4 C. sugar | 1/4 C. corn starch |
Boil potatoes until tender but not fall-apart soft. Cool them by running them under cold water. Slice potatoes and place in tall casserole dish. Cook bacon and reserve 1/2 C. grease. Chop bacon into small bite-size pieces. In a sauce pan, combine grease with vinegar, water and sugar; bring to a boil. Add corn starch mixed with enough cold water to dissolve it. Add to boiling liquids. Stir until thickened. Add bacon, sauce, eggs, onions, and cracked black pepper to the potatoes. Gently stir to combine. Good warm or cold.
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