Gallagher Kitchen

Ingredients

For the Potatoes

• 2 pounds red potatoes
• 1 pound golden potatoes
• 1 teaspoon salt (for cooking water)

For the Dressing

• 3 tablespoons sherry vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons good quality olive oil

For the Additions

• 4 strips bacon
• 2 large shallots, thinly sliced
• 2 tablespoons olive oil (for cooking shallots)
• 1/4 cup white cheddar cheese, finely diced
• 2 tablespoons drained capers
• 1 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Cook the potatoes: Cut red and golden potatoes into half-inch cubes (keep the skins on). Bring a large pot of salted water to boil. Add potatoes and cook for 12-15 minutes, until just tender when pierced with a fork (do not overcook — they should hold their shape).

2. Prepare the bacon: While potatoes cook, fry bacon strips in a skillet until crispy. Drain on paper towels and crumble into small pieces.

3. Make the dressing: In a small bowl, whisk together sherry vinegar, Dijon mustard, whole grain mustard, minced garlic, salt, and pepper. Slowly whisk in the olive oil until emulsified.

4. Cook the shallots: In a small skillet, heat two tablespoons olive oil over medium heat. Add thinly sliced shallots and cook gently for 8-10 minutes, stirring occasionally, until golden and caramelized. Do not rush this step — the shallots should be sweet and soft, not brown and crispy. Season with a pinch of salt.

5. Dress the warm potatoes: Drain the cooked potatoes and place them in a large bowl. Pour the warm dressing over the potatoes and toss gently but thoroughly. The potatoes should be coated and the dressing should be mostly absorbed. This step is crucial — the warm potatoes will absorb the flavors.

6. Let it rest: Cover and refrigerate for at least 2 hours (or up to 4 hours). This allows the flavors to meld and develop. If you must serve it sooner, let it sit at room temperature for at least 30 minutes.

7. Final assembly: Just before serving, add the caramelized shallots (with all their oil), crumbled bacon, diced white cheddar, capers, sliced radishes, and the fresh herbs (parsley, chives, and dill). Gently fold everything together. Taste and adjust seasoning — you may need another pinch of salt or a small splash more vinegar depending on your preference.

8. Serve: This is best served at room temperature or slightly chilled. If it's been refrigerated, let it sit out for 15 minutes before serving so the flavors brighten.

Notes

• The combination of red and golden potatoes is important — they have slightly different flavors and textures that work together. Do not substitute with russets or other starchy varieties.
• Sherry vinegar is essential to this recipe — it is more complex than regular white vinegar or apple cider vinegar. This is not a place to economize.
• The potatoes must be dressed while still warm so they absorb the vinaigrette properly. Cold potatoes will not absorb the dressing.
• Fresh herbs make a significant difference. Do not skip them or substitute with dried herbs.
• The capers provide a briny, complex flavor that balances the richness of the cheese and bacon. They should be drained and rinsed gently before adding.
• Radishes add both crunch and a peppery flavor that prevents this salad from being too rich. They should be sliced thin and added just before serving so they stay crisp.
• This salad can be made up to 4 hours ahead of time (up to the point of adding the fresh herbs). The fresh herbs and radishes should be added just before serving.
• Serves 8-10 as a side dish.