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Potato Salad

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Recipe Ingredients

4 cup Potatoes, *
2 cup Chicken broth, **
1/2 tsp Salt
1/4 cup Vegetable oil
1/3 cup Onion, chopped
1/2 tsp Sugar
2 tsp Lemon juice
1 x Pepper, as desired

Cooking Procedures

* * 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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ternating light and dark meat. Dice eggs and sprinkle half of them over the chicken, also strips of pimiento, cold boiled rice or hominy and chopped parsley. Continue until all ingredients are used. Boil broth down to two cups. Add half package of gelatine dissolved in a little cold water. Boil one minute and pour this mixture over all. When cold cut crosswise. Mrs. B. F. Bowman. The recipe calls for salt pork, but an equally desirable result may be obtained by browning the chicken in ol

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