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