Lemony Potato & Bacon Salad

Step 1: 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.

Step 2: Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about 3/4-inch chunks, and place in large bowl.

Step 3: Add chopped onion, crumbled bacon, chives and basil. Toss very gently to combine.

Step 4: In a separate bowl, whisk together mayonnaise, oil, lemon juice, mustard, garlic, salt and peppers.

Step 5: Pour dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.

Step 6: Season with more salt and pepper to your liking.

Step 7: Serve immediately or chill at least 1 hour if you prefer a colder salad. Refrigerate leftovers in a tightly covered container.