Start by scrubbing the potatoes under cold water. Place them in a large pot, cover with salted water, and bring to a boil over medium-high heat. Cook for about 10 minutes or until just tender.

While the potatoes are boiling, slice the bacon into bite-sized pieces and cook in a skillet with olive oil for 3-4 minutes until crispy. Drain on paper towels.

Cut the cooled potatoes into bite-sized pieces while they are still warm. Season with sea salt, black pepper, lemon zest, and juice. Toss to coat.

Whisk together the sour cream, Dijon mustard, and red chili flakes in a small bowl. Adjust seasoning to taste.

Pour the dressing over the warm potatoes and gently fold in the bacon, onion, and basil.

Serve warm or let chill in the refrigerator for 30-60 minutes before serving.