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Bayrischer Kartoffelsalat (Barvarian Potato Salad)


4 c Potatoes; Peeled and sliced, 1/4 inch thick
2 c Chicken Broth
1/2 t Salt
1/4 c Vegetable Oil
1/3 c Onion; Chopped
1/2 t Sugar
2 T Lemon Juice
Pepper; As Desired


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.

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