Scrub the potatoes under cold water, place in salted water, and boil for about 10-12 minutes until just tender.

Chop the bacon into small pieces. In a frying pan, heat olive oil and cook the bacon until crispy, about 5-7 minutes.

Finely chop the basil and green onions, and set aside in a bowl.

Drain the potatoes and let them cool for a couple of minutes. Cut them into bite-sized pieces.

Transfer the warm potatoes to a bowl. Zest and juice the lemon over the potatoes, then add salt and pepper.

Mix sour cream, Dijon mustard, and chili flakes in a separate bowl until smooth.

Pour the dressing over the potatoes, add crispy bacon and herbs, and gently toss until coated.

Serve warm or at room temperature. Allow to sit for about 10 minutes before serving.