Bavarian Potato Salad

Fry the bacon until it is crispy. Remove and strain on absorbent paper. Wiped the pan off and add 1 tablespoonful of oil. Add 1 tablespoon of onion and fry at medium heat until they soften brown a little. Add the garlic and continue frying for a minute. Remove from the heat and allow to stand for a while. Add bacon and mix. In a large bowl layer the potatoes alternating with peppers, gherkins and the mixture of bacon-onion-garlic. Add the remaining oil, parsley, dill, raw onion, salt and pepper. In a bowl mix the broth with cucumber canning liquid, mustard seed and horseradish. Pour into the potato salad. Mix carefully, cover the bowl and leave in refrigerator for  24 hours. Add salt, pepper and garnish with green onions. Serve the potato salad cold.