German Potato Salad

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.  In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.  Stir in green onions and gradually pour mixture over potatoes. Toss to combine and serve warm.