Title: Potato Salad 1
Categories: Salad Potato
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 |
| | | Pepper; as desired |
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
may be either home made or commercial.
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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.