Ingredients
8 medium potatoes, unpeeled and whole
1/4 c sliced white onion (thinner is better, use mandolin)
3 T vegetable oil
1/4 c cider vinegar
3 green onions, sliced thin
1/2 can chicken broth
Preparation
Cook potatoes whole until just tender. After they’ve cooled enough to handle, peel and slice potatoes about 1/4 inch thick. In another bowl, mix together remaining ingredients and pour over potato slices. Let stand for 30 minutes until serving and stir gently. Serve at room temperature. Refrigerate any leftovers.
