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. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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.