Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Potatoes; * |
| 2 cups | Chicken Broth |
| ½ teaspoon | Salt |
| ¼ cup | Vegetable Oil |
| ⅓ cup | Onions,chopped |
| ½ teaspoon | Sugar |
| 2 tablespoons | Lemon Juice |
| Pepper; As Desired |
* Potatoes should be peeled and sliced ¼-inch thick. ** Chicken broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with ¼ t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining ¼ t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
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