A little more complicated than its American cousin, Bavarian potato salad is served warm. It should always have a sweet and sour taste combination. Connoisseurs prefer to use red skinned potatoes, in which case scrubbing rather than peeling would take place. Some also like the addition of ham, bacon or sausage to the salad. Back in the Old Country (a long time ago) dandelions were used as decorative topping. This too is completely optional.
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
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. Serve at room temperature.
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