Quarter the small potatoes, snip the rosemary, cut the garlic cloves in half and put them into a bowl, together with the rapeseed oil and some sea salt. Mix it all thoroughly and then place it evenly distributed in a tin lined with baking paper. Bake it in the hot oven for 45-50 minutes.

To prepare the mayonnaise, make sure that all the ingredients are of room temperature. Pour the milk into a tall mixing glass, together with the ground paprika, the honey mustard and some sea salt. Blend them with a hand mixer. Then, mix in the sunflower oil, add the balsamic vinegar, and finally the linseed oil.

Fry the bacon in a pan on both sides until crisp (use no extra fat!). Absorb the excess fat with a kitchen paper towel, and then chop the bacon finely, before mixing it into the prepared mayonnaise.