Peel the potatoes and cut into smaller pieces. Boil the potatoes in salted water until soft, 30 minutes. Then strain. Bring another pot of water to a boil and cook the eggs for about 6 minutes. If you prefer a harder egg yolk, cook for 10-11 minutes.

Marinate the onion. Peel and slice half of the red onion (the rest goes into the salad). For pickled onions, add 1 tsp of olive oil, white wine vinegar, a pinch of salt, and 1 tsp of sugar to the onion slices. Mix well and let them marinate for 10 minutes.

For the sauce, mix together the mayonnaise, chopped garlic and mustard. Season with salt and a little sugar.

For the crispy bacon, place the bacon slices in a cold pan and heat the stove over medium heat. Do not add oil, as the bacon itself is sufficiently greasy. Bake the bacon, turning occasionally, until it is beautifully crispy. Then place on parchment paper to cool to remove excess fat.

Don't clean the pan, add the boiled and diced potatoes to the same pan and fry until golden. Add thyme and season with salt and pepper if necessary.

Put the salad together. Place potatoes, the crispy bacon, cherry tomato halves, pickled onion slices, regular onion slices, boiled gherkins and boiled eggs on a plate. Sprinkle with sauce and a drop of olive oil. Enjoy!