4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
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.
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