4 cups of potatoes; * 1/2 teaspoon of salt 1/3 cup of onion; chopped 2 teaspoons of lemon juice 2 cups of chicken broth; ** 1/4 cup of vegetable oil 1/2 teaspoon of sugar Pepper; as desired
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or store brought. 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. Servings: 4
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