Ingredients

Scale

4 cups potatoes (peeled and sliced 1/4-inch 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
Pepper
Wild dandelions for garnish

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Instructions

1. Boil potatoes in broth with 1/4 teaspoon salt for 5 to 8 minutes, until tender. Drain.

2. Toss warm potatoes with vegetable oil and onions.

3. Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes. Add pepper to taste.

4. Marinate salad 1 to 2 hours before serving. Garnish with dandelions. Serve at room temperature.