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.