Lemon Basil Potato Salad with Bacon
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- 2 ½ pounds potatoes (we used Yukon gold, red and blue potatoes)
- 1 ¼ cups sweet Vidalia onion, finely chopped
- 12 ounces thick-sliced bacon, cooked and chopped or crumbled (about 10 slices raw, heaping 1 cup crumbled)
- ¼ cup fresh chives, finely minced
- ¾ cup fresh basil, chopped
- ¼ cup light mayonnaise
- ⅓ cup extra virgin olive oil
- ⅓ cup plus 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons garlic, very finely minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- Place unpeeled potatoes in a large 5- to 8-quart pot. Cover with cold water and place over high heat. Cover pot and bring to a boil. Once water boils, remove cover, reduce heat to medium-low and simmer until the potatoes are fork tender, about 15 to 25 minutes depending on size. Check frequently to prevent overcooking.
- Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about ½- to ¾-inch chunks, and place in large bowl.
- Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.
- In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.
- Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
- Serve immediately or chill at least 1 hour if you prefer a colder salad. Refrigerate leftovers in a tightly covered container.