Ingredients: 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 pepper; as desired
Directions: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. |