2lbsYukon gold potatoes (if using baby potatoes, boil whole)
¼cupfresh lemon juice
¾cupchopped fresh basil
⅔cupextra virgin olive oil
10thick slicesbacon, cooked and crumbled
4ouncesfreshly grated Parmigianno Regianno cheese
Add potatoes to large saucepan (cut into 1-inch pieces if using larger potatoes). Cover with cold water and boil until tender, about 15-20 minutes. Drain and cool. If using baby potatoes, while still warm cut in half (or quarters for larger potatoes).
While potatoes are boiling, whisk together lemon juice and next 5 ingredients in a large bowl. Whisk in olive oil in a slow, steady stream until emulsified. Add warm potatoes and gently toss to coat.
While potatoes are boiling, bake bacon until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp.
Add parmesan cheese and bacon to potatoes in bowl and toss to combine.
Refrigerate for at least 2-3 hours before serving cold or at room temperature.