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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 ts salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
Ingredients:
4 Cup(s) Potatoes; *
1/2 Teaspoon(s) Mustard; Dry
1/3 Cup(s) Onion; chopped
2 Tablespoon(s) Potatoes; new (approximatel
1/2 Teaspoon(s) Beer; Any Brand |
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