Bavarian Potato Salad

4 cups potatoes, peeled and sliced
2 cups chicken broth, homemade
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 teaspoon sugar
2 Tablespoons lemon juice
pepper as desired
Boil potatoes in broth with 1/4 teaspoon salt for 5 to
8 minutes, until tender. Drain. Toss warm potatoes
with vegetable oil and onions. Dissolve remaining
1/4 teaspoon salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before
serving. Serve at room temperature.
The Bavarian Potato Salad was tasty. For variety I
substituted walnut or grapeseed oil for the vegetable
oil, Vidalia or green onion for the yellow onion, and
balsamic vinegar for the lemon juice.