German Potato Salad

8 to 10 medium new potatoes
Pinch salt
1/4 medium onion, finely chopeed
1 tbsp. bacon drippings
1 tbsp. corn starch
1 cup vinegar
1/2 cup water
3/4 cup sugar
8 pieces crisp bacon- crumbled
Chopped parsley for garnish - (I used green onions from mustard sauce recipe)

Boil unpeeled potatoes in enough water to cover.  Add salt.  Cook until almost done, then let potatoes cool and cut into thin slices.  Mix potatoes and onions. 
To make sauce:  Warm the drippings and add cornstarch stirring constantly.  Mix well vinegar, water and sugar.  Add to drippings and cornstarch.  Stir until it thickens. (If this doesn't thicken, then make a paste with a little water and another tbsp of cornstarch, then pour into mixture).  I have found that cornstarch thickens a little differently from flour and I have to tweek the thickening process.
Pour sauce over potatoes and onions.  Refrigerate for at least 12 hours.  Warm slightly before serving.  Add bacon curmbles and mix well.  Garnish with parsley or green onion. 

This is great cold for leftovers!