Peel and slice the potatoes. Cook them until al dente.

Put the eggs in cold water in a saucepan and bring it to a boil. Once the water boils, turn down the heat and cook your eggs for about 8 minutes.

Meanwhile, in a frying pan, fry the bacon strips until crispy. Remove the bacon strips from the pan and let them cool completely.

Remove the eggs from the water and scald them for a while before peeling them. Let them cool, and dice them along with the pickle.

Let the potatoes, eggs, and fried bacon cool. Chop the eggs, pickles, and chives and put them in a large bowl.

Put the mayonnaise, crushed garlic clove, bacon, pickle, mustard, spices, and yogurt in the bowl and mix well.

Add the potatoes and the chopped egg to the rest of the ingredients. Season the potato salad with salt and pepper and add chives.