10 med. potatoes, cooked, peeled & diced
4 hard cooked eggs, chopped
2 sm. onions, chopped
4 slices bacon, fried crisp, diced
1/3 c. water
2 tbsp. cornstarch
1/2-3/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. vinegar

Combine potatoes, eggs, onion and pimiento in a large bowl; mix gently. Cook bacon in a skillet until crisp. Combine water and cornstarch, mixing well. Stir cornstarch mixture, sugar, salt, pepper and vinegar into skillet. Cook over medium heat, stirring constantly until thickened. Pour dressing over potato mixture; mix gently. Cover and chill overnight. Spoon into a Dutch oven; cook over low heat until thoroughly heated. Serve immediately. Yield: 12 servings.