Lemon Basil Potato Salad

• t pounds baby red potatoes, cut into 1-inch pieces or quartered if small
• tosher salt, to taste
• t slices thick cut bacon, cut into 1/2-inch dice
• t/2 cup mayonnaise
• t tablespoons sour cream
• t tablespoons fresh lemon juice
• t tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon reserved bacon fat)
• t tablespoons minced basil + 2 tablespoons thinly sliced (chiffonade) basil, for garnish
• tround black pepper, to taste
• t/2 cup diced celery
• t/2 cup diced red onion
• t/4 cup thinly sliced green onions

1. 1.tover potatoes with cold water and add a generous pinch of salt. Slowly bring to a boil, lower heat and simmer until potatoes are fork tender but still hold their shape, about 20-25 minutes. Drain and cool, then toss with the celery, red onions and scallions.
2. 2.tn the meantime, cook bacon in a frying pan over medium heat until golden brown. Remove bacon with a slotted spoon and drain on paper towels. If desired, save 1 tablespoon of the bacon fat for the dressing.
3. 3.to make the dressing, whisk together the mayonnaise, sour cream, lemon juice, oil, bacon fat, if using, and basil. Season to taste with salt and pepper.
4. 4.toss dressing with the potatoes and chopped vegetables, and stir in the reserved bacon. Garnish with sliced basil, toss once more, and serve immediately or refrigerate.

baby red potatoes, kosher salt, bacon, mayonnaise, sour cream, lemon juice, olive oil, basil , ground black pepper, celery, red onion, green onions

Taken from www.epicurious.com/recipes/member/views/lemon-basil-potato-salad-50142115 (may not work)