Potato Salad with Chanterelles

If the salad is prepared with young potatoes, there is no need to peel it: vigorously clean the potatoes with a brush and wash them thoroughly. It's winter now, so I'll still peel the potatoes. If the potatoes are small, leave them as they are. If they are large, cut them in half or quarters. Bring 1 liter of chicken broth to a boil, put the potatoes in and cook until done (you can, of course, just boil the potatoes in salted boiling water, but boiling them in broth makes them much more delicious).

Boil the eggs hard, rinse with cold water, peel and cut into quarters.

Fry the bacon slices until crispy in a dry skillet over medium heat. This will take about 5 minutes. Place the bacon on paper towels to absorb the excess fat, then cut it into small pieces.

Drain the pickled mushrooms in a colander and rinse with cold water to remove the brine completely.

In a small bowl, press 1 clove of garlic and add mayonnaise and mustard (don't be afraid to experiment with flavors: there are many different types of mustard available now - berry, herb, balsamic - all of these will add more piquancy to the dressing!), mix until smooth. Arrange all the ingredients in a salad bowl and dress with the prepared sauce. It is highly recommended to add some green onions or other fresh herbs.