German Potato Salad, Gluten Free

Baby Bear #2 is allergic to wheat.  My neighbor and good friend has Celiac Disease.  Its barbeque time and time to alter my Grandmother's recipe to accommodate two of my favorite people. 

German Potato Salad (Gluten Free!)

• 5 pounds red potatoes
• 1 pound bacon
• 1 pound yellow onions, diced into ¼ inch pieces

For the dressing:

• 1 c. water
• 1 c. vinegar
• 1 c. sugar
• 1 1/2 T. cornstarch

1. Boil the potatoes until they can be pierced with a fork
2. Drain and cool the potatoes.
3. While the potatoes are cooling, fry the bacon. Do not allow the bacon drippings to burn.
4. Remove the bacon from the pan and set it aside to cool.
5. Fry the onions in the bacon drippings until they are translucent.
6. Remove the onions from the bacon drippings.
7. Peel and dice the cooled potatoes into a large mixing bowl.
8. Crumble the bacon into the potatoes.
9. Add the onions into the mixture.
10. For the dressing:
11. Bring the water and vinegar to a boil in a medium size saucepan.
12. Carefully incorporate the cornstarch into the sugar. If the two are not completely mixed, the dressing will be lumpy. This is not a total disaster, I have strained my dressing in the past.
13. Slowly stir the cornstarch/sugar mixture into the boiling vinegar water. Boil the dressing, stirring constantly, until it is the consistency of cream.
14. Pour the hot dressing over the potatoes, bacon, and onions, using as much dressing as desired. I mix mine a little on the wet side if I am going to allow it to sit for a couple of days.
15. Salt and pepper the potato salad to taste. My mom used to add some of the onion flavored bacon drippings too.

Store the potato salad in an airtight until the morning of the picnic and serve it at room temperature.