Bavarian Patatosalad Name: Nathalie Alcantara Base: Fort Eustis Recipe: 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 tablespoon lemon juice Pepper to taste Boil potatoes in broth with 1/4 teaspoon salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. Serves 4.