• Ingredients:
• 2 small potatoes in the skin
• 1 Radish
• 1 Tablespoons of cube minced white onion
• 5 Leafs of Parsley
• 3 Stakes of Asparagus
• Salt, Pepper, Sugar
• 1 Tablespoon of vegetable oil
• 1 Tablespoon of white wine vinegar

Preparation:
Cook the potatoes in the skin in salted water until they are soft, peel them and cut them into slim slices. Peel the asparagus and cook it in salted water with a bit of sugar until they are al dente. Mix the potato slices with some of the cooking water from the asparagus, salt, pepper, white wine vinegar, parsley and radish slices and let it brew for about 5 minutes. Marinate the potato slices with vegetable oil.
Fill the potato salad in a small glass. Putt the Vollkornbrödli in the salad and garnish it with asparagus and parsley.