Potato salad with raw green asparagus

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 200 g asparagus, green
• 200 ml water, boiling
• 1 bunch of radishes
• 3 spring onions
• 1 m.-sized onion(s)
• some stalks of parsley, chopped
• 1 tsp cane sugar
• 1 tsp vegetable broth, granulated
• 5 tbsp apple cider vinegar
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Suitable for vegetarians

Wash the potatoes and boil in water for 20-25 minutes until tender, then rinse in cold water. Dice the onion and pour boiling water over it in a large bowl. Stir in the cane sugar, salt, pepper, vegetable stock, and apple cider vinegar. Peel the potatoes, slice them, add them to the marinade, and mix gently. Wash the asparagus, peel the lower third, and remove the woody ends, then cut into small, diagonal pieces. Wash the spring onions and also cut them into thin, diagonal rings. Wash, trim, and thinly slice the radishes. Set aside a little of each of the asparagus, spring onion, and radish slices for garnish. Add the rest to the potatoes and gently mix everything together again. Cover the salad and let it sit in the refrigerator for at least 2 hours. Then season the salad again to taste and add more salt and pepper if desired. Serve garnished with parsley, spring onions, asparagus, and radishes.