German Bacon Potato Salad

Fill a large container with water, adding salt to the liquid beforehand; place potatoes inside and bring the mixture to a rolling boil. Gradually decrease the heat to a lower, more gentle pace and continue cooking until the potatoes are soft enough to be easily pierced with a fork, approximately 20 minutes. Remove from heat and let cool before slicing into thin pieces.

Place a substantial amount of bacon in a large, deep pan; cook over high heat until the entire piece is evenly browned and crispy. Remove the cooked bacon from the pan, crumble it into smaller pieces, and set it aside, reserving any remaining juices.

Heat sliced onions in the reserved bacon drippings over a moderate heat until they turn golden and fragrant.

Mix together a small amount of flour, sugar, salt, celery seed, and pepper in a tiny bowl; blend these dry ingredients into the sautéed onions until well combined. Continue cooking for a short while, stirring constantly, until the mixture starts to bubble and emit a pleasant aroma. Remove from heat and stir in water and vinegar; bring the mixture to a boil over moderate heat, stirring constantly, for just one minute. Finally, gently incorporate the cooked bacon and sliced potatoes into the onion mixture until everything is heated through and well combined.