German Potato Salad
Ingredients
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6 bacon strips
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2 pounds new potatoes
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½ yellow onion
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1 teaspoon salt
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¼ teaspoon black pepper
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⅓ cup apple cider vinegar
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4 teaspoons sugar
Tools
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tongs
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whisk
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paper towels
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medium bowl
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wooden spoon
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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liquid measuring cup
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cooling rack
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June Oven
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Preferences
Arrange the bacon on the June Pan
Lay the bacon on the June Pan with space between each strip. Confirm cooking preferences using the button below. Recommended settings are prepopulated.
6 bacon strips
June Pan
Roast the bacon
Place the June Pan on the middle shelf of the June Oven. Roast until crispy, about 15 minutes. June will notify you when the bacon is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Chop the potatoes
While the bacon is cooking, prepare the potatoes. Chop the potatoes into 1” pieces and set aside in a medium bowl.
2 pounds new potatoes
chopping board
knife
medium bowl
Chop the onion
Chop the onion into ¼” pieces and add to the bowl with the potatoes.
½ yellow onion
Remove the bacon
Remove the bacon from the June Oven and set the June Pan on a cooling rack. Using tongs, transfer the bacon from the June Pan to paper towels to drain, leaving the drippings behind. Do not discard the drippings.
cooling rack
tongs
paper towels
Add the potatoes and onions and season with salt and pepper
Add the potatoes and onions to the June Pan with the drippings. Sprinkle the vegetables with the salt and pepper, then toss to coat.
1 teaspoon salt
¼ teaspoon black pepper
wooden spoon
measuring spoons
Roast the potatoes and onions
Place the June Pan on the middle shelf of the June Oven. Roast until the potatoes are very tender and beginning to brown in places. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Make the dressing
While the potatoes are roasting, make the dressing. In a large bowl, whisk together the vinegar, sugar, mustard and salt.
⅓ cup apple cider vinegar
4 teaspoons sugar
2 teaspoons whole-grain mustard
¼ teaspoon salt
whisk
large bowl
Chop the bacon
Chop or crumble the bacon into small pieces and set aside.
Assemble the potato salad
When the vegetables are ready, remove them from the June Oven and immediately scrape them into the large bowl with the dressing--you want them very hot. Immediately toss to coat the potatoes and onions in the dressing. It may seem like there is too much dressing, but keep tossing the potatoes until they have absorbed all of the dressing and are glossy and coated. Let the potato salad cool at room temperature 30 minutes, stirring occasionally.
Garnish and serve
To serve, sprinkle the salad with the green onions and chopped bacon. Stir to combine and serve the potato salad warm or at room temperature.
chopped cooked bacon
3 tablespoons sliced green onions
