Scrub the new potatoes under cold water, place them in a large pot, cover with cold salted water, and bring to a boil. Cook for about 10 minutes until tender but firm. Drain and let cool slightly.

Finely chop the onion and basil, zest and juice the lemon, and cut the bacon into small pieces. It's best to prepare all these ingredients in advance.

In a skillet, heat olive oil over medium-high heat. Add the bacon and fry until crispy and golden, about 3-4 minutes. Drain on paper towels.

Cut the cooled potatoes into bite-sized pieces while still warm.

In a large bowl, combine the warm potato pieces with sea salt, black pepper, lemon zest, and lemon juice. Toss gently.

In a separate bowl, whisk together sour cream, Dijon mustard, and red chili flakes until smooth.

Pour the dressing over the potatoes, then gently fold in the chopped onion and basil. Let it sit for a few minutes.

Before serving, sprinkle crispy bacon over the top and give it a gentle mix. Serve warm or at room temperature.