4 Servings

4	C	Potatoes*
2	C	Chicken broth**
1/2	tsp	Salt
1/4	C	Vegetable oil
1/3	C	Onion, chopped
1/2	tsp	Sugar
2	tbsp	Lemon juice
		Pepper, as desired

*Potatoes should be peeled and sliced 1/4-inch thick.

**Chicken broth may be either homemade or commercial.

• Boil potatoes in broth with 1/4 tsp. salt for 5 to 8 minutes, until tender. Drain.
• Toss warm potatoes with vegetable oil and onions.
• Dissolve remaining 1/4 tsp. salt and the sugar in lemon juice. Pour over potatoes.
• Marinate salad 1 to 2 hours before serving. Serve at room temperature.