bayrischer kartoffelsalat (bavarian potato salad)

* Potatoes should be peeled and sliced ¼-inch thick.

** Chicken broth may be either home made or commercial.

++ Boil potatoes in broth with ¼ t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.

Dissolve remaining ¼ t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.