8 potatoes, boiled in jackets, cooled, peeled, and sliced thinly
1/2 lb. bacon, fried and crumbled, reserve 1/2 cup of the fat
1 onion, chopped

DRESSING:

1 c. water
1/2 c. bacon fat
1 tsp. cornstarch
2 tbsp. vinegar
1 tbsp. dried chicken broth (or 2 cubes)
1/2 tsp. pepper
Salt, if necessary

Slice potatoes into bowl. Fry bacon, put it on paper towel, and put reserved 1/2 cup of fat into saucepan. Add to the bacon fat the chopped onion, cornstarch, water, vinegar, and dried chicken broth. Bring to a boil and add pepper and salt to taste. Pour over the potatoes. Heat all at 250 degrees for 1/2 hour before serving. Serves 8.