Tangy German Potato Salad

Fill a large container with water and add salt, making sure the potatoes are fully submerged. Bring the mixture to a rolling boil before lowering the heat to a moderate level and letting it simmer for 20 minutes, or until the potatoes are tender. Remove the potatoes from the water and set them aside.

Cut a few slices of bacon into small pieces and cook them in a large pan over high heat, stirring occasionally, until they are nicely browned on all sides. Transfer the cooked bacon to a plate lined with paper towels and set it aside.

Return the pan to medium heat and reheat the bacon fat that remains. Sauté sliced onions in the warmed bacon fat until they become translucent, taking about 5 to 7 minutes. Add minced garlic and continue cooking for an additional 1 to 2 minutes, allowing the flavors to meld together.

Add the cooked onion mixture over the potatoes and crumbled bacon. In a separate bowl, whisk together vinegar, water, sugar, and salt until well combined.

Pour the liquid mixture over the potato and bacon combination. Using a gentle stirring motion, mix everything together to distribute the flavors evenly.

Transfer the potato mixture to a slow cooker and cook on low for 3 to 4 hours, stirring occasionally to ensure everything is well combined.