Start by scrubbing 1.85 lbs of waxy potatoes under cold water. Place them in a large pot filled with cold, salted water and bring to a boil. Reduce heat and cook for about 10 minutes until just tender.

Finely chop onion and basil. Zest and juice the lemon. Cut the bacon into 1/2-inch pieces.

In a skillet, heat 1.5 tbsp of olive oil over medium-high heat. Add the bacon and cook for 3-4 minutes until crispy. Transfer the cooked bacon to a plate to drain excess oil.

Drain the potatoes and let cool slightly. Once cool enough to handle, chop into bite-sized pieces. Toss with sea salt, black pepper, and lemon zest and juice.

In a bowl, whisk together sour cream, Dijon mustard, and red chili flakes until smooth. Pour over the potatoes, and gently fold in chopped onion and basil. Add crispy bacon on top and toss gently.