Begin by scrubbing 1.85 pounds of new potatoes thoroughly under running water. Place them into a pot, cover with cold salted water, and boil.

While the potatoes are boiling, finely chop the fresh onion and basil. Zest and juice the lemon, and cut the bacon into ½-inch pieces.

Heat 1.5 tablespoons of olive oil in a skillet. Cook the bacon pieces for about 3-4 minutes until crispy and golden brown.

Once the potatoes cool, cut them into bite-sized chunks to help absorb the flavors.

While still warm, add ½ teaspoon of salt, ½ teaspoon of black pepper, and the lemon zest and juice to the potatoes. Toss gently.

In a bowl, mix the sour cream, Dijon mustard, and red chili flakes to make dressing.

Pour the dressing over the warm potatoes and fold in the chopped herbs.

Finally, add the crispy bacon and gently combine. Serve warm or at room temperature.