Yield: 4 servings

4 c Potatoes * 2 c Chicken Broth ** 1/2 ts Salt 1/4 c Vegetable Oil 1/3 c Onion Chopped 1/2 ts Sugar 2 tb Lemon Juice 1 x Pepper As Desired

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. 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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