* 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 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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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 186.6mg||6 %|
|Potassium 754.3mg||20 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 26.3g|
|Protein 4.3g||6 %|
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Calories per serving: 217
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