Cook the potatoes unpeeled until cooked. Then quench, then peel and cut into thin slices. Cook the asparagus stalks in boiling salted water for about 8 minutes. Cut into two centimeter pieces and add to the potato slices. Steam the onion cubes in 2 tablespoons of oil and deglaze with white wine vinegar. Pour in the broth and let it boil down a little. Stir the mustard into the hot marinade. Add to the potatoes with the remaining oil and spices and mix well. Cut the radishes into slices and mix with the lettuce. Let it steep for about 1/2 hour. Tastes very good with Wiener Schnitzel.
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