Ingredients
- 1 pepper
- 600 gr potatoes
- 475 ml chicken broth
- 60 ml vegetable oil
- 40 gr onion
- 30 ml lemon juice
- 2 gr sugar
- 1 gr salt
Potatoes should be peeled and sliced 1 cm thick. * Chicken broth may be either home made or commercial. +++ Boil potatoes in broth with quarter t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining quarter t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
