1Fry bacon until crisp. Remove from grease,and crumble in a bowl. Reserve the bacon grease in fry pan.
2Peel and cube 5 pounds of russet potatoes. Boil potatoes until fork tender. Remove from heat and strain in colander. Run under cold water to stop cooking. Set aside.
3In a large bowl mix vinegar, water, sugar, cornstarch, and salt and pepper. Whisk until well mixed. Pour into warmed bacon grease, bring to a boil, whisking constantly. Lower heat to a simmer and whisk until thickened. Remove from heat.
4Put potatoes, bacon crumbles, and sliced hard boiled eggs in a large bowl. Pour dressing mixture over potatoes, and toss. May be served warm or cold. I prefer to make this a day ahead of time, so the flavors marry. This will keep in the fridge for a week.