potatoes, peeled and sliced 1/4" thick
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.