Asparagus and potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 500 g asparagus, white, or more
• 8 large radishes
• 1 large onion(s)
• 6 tbsp sunflower oil
• 50 ml white wine vinegar
• 150 ml chicken stock
• 1 tsp mustard
• Salt and pepper from the mill
• 2 tbsp chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Side dish for Wiener Schnitzel and grilled steaks

Boil the potatoes in plenty of salted water, rinse, peel, and thinly slice. Peel the asparagus and cook in a little salted water for about 8 minutes. Then thinly slice it and add it to the potatoes. Dice the onion and sauté it in a pan until translucent. Deglaze with vinegar and pour in the chicken stock. Let everything reduce slightly. Mix the hot marinade with the mustard and then pour it over the potato and asparagus salad. Add a little oil and season with salt and pepper. Thinly slice the radishes and mix them into the salad just before serving. Sprinkle with chives.