German potato salad

Boil 4 lb. large peeled white potatoes, cut in half, in large stock pot with salt until barely tender. Drain and rinse under cold water. Cut potatoes into slices. Set aside. In a skillet cook 1 lb bacon until crispy. Save 1/4 C. bacon grease for 'potato salad sauce', discard the remaining grease. Set aside bacon. In a 2qt sauce pan combine 1 1/2 C. water, 1 1/2 C. apple cider vinegar, 1 1/2 C. sugar, bacon grease, and 1/4 C. corn starch. Bring to a low boil, stir to dissolve everything. When thick remove from heat. Add sauce to potaotes, and gently fold in bacon, 1/4 C. diced green onions, and 6 hard boiled eggs, diced.