Peel the potatoes and cut them into smaller pieces. Boil the potatoes in salted water until soft, about 30 minutes. Then drain. Bring another pot of water to the boil and boil the eggs for about 6-7 minutes. If you prefer a firmer yolk, boil for 10-11 minutes.

Marinate the onion. To do this, peel and slice half of the red onion (the rest will go into the salad). Add 2 teaspoons of olive oil, white wine vinegar, a little salt and 2 teaspoons of sugar to the onion slices. Mix and leave to marinate for 10 minutes.

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

For crispy bacon, place the bacon slices in a cold pan and heat the stove to medium heat. Do not add oil, as the bacon is fatty enough on its own. Cook the bacon, turning occasionally, until it is nicely crispy. Then place on baking paper to cool to remove excess fat.

Clean the pan, add the previously boiled and chopped potatoes to the same pan and fry until golden. Add the thyme and season with salt and pepper if necessary.

Assemble the salad. Arrange the potatoes, crispy bacon, halved cherry tomatoes, pickled onion slices, regular onion slices, sliced ​​gherkins and boiled eggs on a plate. Drizzle with the sauce and a drizzle of olive oil. Enjoy!