Solar Cooked German Style Potato Salad

Elevate your next outdoor gathering with this irresistible Solar Cooked German-Style Potato Salad, a sustainable twist on a classic dish. Harness the power of the sun to cook tender, skin-on waxy potatoes and crisp up smoky bacon right in your solar oven. Infused with a tangy dressing made from a flavorful blend of broth, white vinegar, Dijon mustard, and a touch of sugar, this warm potato salad is a perfect balance of savory and sweet. Freshly diced onion and parsley add a burst of freshness, while bacon drippings lend a rich depth of flavor. Ideal for eco-conscious cooks and al fresco dining enthusiasts, this innovative recipe brings out the best of simple, wholesome ingredients. Serve it warm or at room temperature for a dish that combines comfort and sustainability in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds small waxy potatoes
• 1 medium white or yellow onion
• 1 cup vegetable or chicken broth
• 0.25 cup white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices bacon
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your solar oven according to the manufacturer's instructions to ensure it reaches the appropriate cooking temperature (about 300°F or 150°C).

Step 2

Wash the potatoes thoroughly and leave the skins on. Place them in a solar-oven-safe pot with a lid and position the pot in the solar oven.

Step 3

Allow the potatoes to cook in the solar oven for 1 hour or until they are fork-tender. Rotate the oven occasionally to ensure even cooking.

Step 4

While the potatoes are cooking, finely dice the onion and set it aside. Chop the bacon into small pieces.

Step 5

In a small solar-oven-safe skillet or dish, add the bacon pieces and cook them in the solar oven for about 30 minutes or until crispy. Remove the bacon and set it aside, reserving 2 tablespoons of the rendered fat.

Step 6

In a separate bowl, mix the broth, vinegar, Dijon mustard, sugar, salt, and pepper. Stir well to combine.

Step 7

Once the potatoes are fully cooked, remove them from the solar oven, allow them to cool slightly, and slice them into 1/4-inch-thick rounds.

Step 8

In the same pot used for cooking the potatoes, combine the sliced potatoes, diced onion, crispy bacon, bacon fat, and the broth mixture. Return the pot, covered, to the solar oven for an additional 30 minutes to let the flavors meld.

Step 9

After 30 minutes, remove the potato salad from the solar oven. Taste and adjust the seasoning if necessary.

Step 10

Garnish with freshly chopped parsley, and serve the salad warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1391.1g)

Amount per serving	% Daily Value*
Calories	1004.5

Total Fat 15.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 31.7mg	0%
Sodium 4167.8mg	0%
Total Carbohydrate 185.2g	0%
Dietary Fiber 22.3g	0%
Total Sugars 25.3g
Protein 32.2g	0%

Vitamin D 5.1IU	0%
Calcium 149.5mg	0%
Iron 8.7mg	0%
Potassium 4347.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.1%

Protein: 12.7%

Carbs: 73.2%