Wash the potatoes and cook in boiling water for about 20 minutes
Peel onions and cut them into strips. Drain potatoes, quench, drain and cut in half or quarters depending on size. Boil up broth, vinegar, onions, some salt and pepper. Pour hot marinade over the potatoes. Add 6 tablespoons of oil and mix everything well
Wash the asparagus, cut off the woody ends. Cut the asparagus roughly into pieces. Heat 2 tbsp. oil in a frying pan and fry the asparagus for approx. 5 minutes, turning. Season with salt
Wash and halve the tomatoes. Wash chives, shake dry and cut into fine rolls. Mix the prepared ingredients and leave to stand for about 1 hour. Season salad again and arrange in a bowl
With 10 people:
Waiting time approx. 1 1/4 hours
Tip: Instead of vegetable broth you can also use the vegetable-meat broth from poached meat