Scrub the potatoes under cold water, place in a pot, cover with salted water, and boil for about 10 minutes until just tender. Drain and cool slightly before cutting into pieces.

Finely chop the onion and basil, zest and juice the lemon, and cut the bacon into pieces.

Heat a splash of olive oil in a skillet, add bacon, and sauté for 3-4 minutes until crispy. Drain excess grease.

Place the warm potatoes in a bowl, season with salt and pepper, and add lemon zest and juice. Toss gently.

In a separate bowl, whisk sour cream, mustard, and chili flakes (if using). Fold into potatoes.

Gently combine crispy bacon, herbs, and dressing with the potatoes.

Serve warm or let cool for 15 minutes before serving.