4 cup potatoes; *
2 cup chicken broth; **
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup onion; chopped
1/2 teaspoon sugar
2 tablespoon lemon juice
1 single 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.
