4 c Potatoes; * 1/3 c Onion; Chopped
2 c Chicken Broth; ** 1/2 ts Sugar
1/2 ts Salt 2 tb Lemon Juice
1/4 c Vegetable Oil 1 x Pepper; As Desired
* Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or commercial.
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Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.
