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239 calories per serving view nutrition facts
4 servings
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| 4 | cups | potatoes | peeled and sliced 1/4-inch thick |
| 1/2 | teaspoon | salt | |
| 1/3 | cup | onion | chopped |
| 2 | tablespoons | lemon juice | |
| 2 | cups | chicken broth | |
| 1/4 | cup | vegetable oil | |
| 1/2 | teaspoon | sugar | |
| 1 | x | black pepper | to taste |
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.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 471mg | 20% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 0% | Vitamin C | 17% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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My family and friends have enjoyed this recipe on special occassions for many years. Finicky eaters, who say they don't like squash-think it's great!
