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.