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Place potatoes in a large stockpot and cover with cold water. Bring to a simmer and cook potatoes until just tender. Do not overcook the potatoes. Drain and slice into 1/4 inch slices.
Place all the rest of the ingredients except the lemon juice into a medium-size stockpot and bring to a simmer. Simmer for 5 to 7 minutes or until the onions are translucent. Pour the liquid over the sliced potatoes and stir to coat. Let cool to room temperature and just before serving, squeeze fresh lemon juice over the top and garnish with chopped chives.
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