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| 4 | cups | potatoes | peeled and sliced 1/4inch thick |
| 2 | cups | chicken broth | |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | vegetable oil | |
| 1/3 | cup | onion | chopped |
| 1/2 | teaspoon | sugar | |
| 2 | tablespoons | lemon juice | |
| 1 | x | black pepper | to taste |
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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Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...
this is so yummy!! I did not change a thing, and it was very easy. Thank you for the delicous jam!!