Serve this warm or at room temperature.
1. In a 12-inch skillet saute onions with salt and pepper in the olive oil over high heat for 2 minutes. Lower heat to medium high, stir in garlic and cook another minute. Add vinegars and boil down by half.
2. Gently turn potatoes in the dressing to cloak them. Divide the greens between 6 salad plates. Top with heaps of the potatoes and the warm dressing.
3. Garnish with bacon and chives
Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.