Preparation (about 40 min):
Rinse potatoes, make as cooked peeled potatoes, peel and cut into slices. Heat clear soup, add onions, vinegar and oil and mix in the mustard, bring to a boil and set aside briefly.
Mix the gherkins with the potatoes and the spring onions cut into rings, pour the marinade over them while they are still warm, season to taste with salt and freshly ground pepper and leave to cool.
Mix the well washed lettuce with the potato salad. Garnish with radishes if desired. Serve with veal sausages, Frankfurters or Frankfurter sausages with mustard.
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