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Barvarian Potato Salad

ethnic, salads, vegetables

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

Yield: 4 servings

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