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
- 2 T Lemon Juice
- Pepper; As Desired
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over
- Marinate salad 1 to 2 hours before serving.
- Serve at