German Potato Salad

The well-known potato salad, so present in its different versions in all the world's kitchens, here in the good old German tradition. With onions and bacon and a little white balsamic vinegar for a tang.
Enjoy.
Recipe adapted from Saveur (they kept the onion raw for more of a kick, but I wanted to stick to the letter of the traditional version). :)

Last year: Namoura (Lebanese semolina and coconut cake with rosewater syrup).
Two years ago: Nashi pears in wine syrup with walnuts and walnut cream.
Three years ago: Artichoke and cous cous stuffed mushrooms (vegan).
Four years ago: Red lentil ragu with basil and ajvar.

Ingredients (serves 2-3):

• 1 large potato 
• 100 g bacon slices
• 1 small yellow onion
• 1 tablespoon sunflower oil
• 3 tablespoons white balsamic vinegar
• salt and pepper to taste

Boil the potatoes, peeled and cut into cubes / chunks. Drain them and put them in a large salad bowl:

Fry the bacon slices without any additional fat in a frying pan, working in batches:

Chop up the onion and fry it in the sunflower oil, on low heat:

The onion should be light golden, then you can remove it from the heat. When the bacon is crisp it is also done.
To assemble the salad, season the potatoes with the salt, pepper and vinegar, mix well, then add the onion and the bacon (broken into pieces) to it. Mix again and it's done, dig in! :)