Pepper; as desired * Potatoes should be peeled and sliced 1 cm thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with quarter ts salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining quarter ts salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.