Looking for a different potato salad than the usual mayonnaise-laden ones? This Basil Potato Salad is just what you need. It's light and lemony with loads of fresh basil and plenty of bacon!!
Add potatoes to large pot. Cover with cold water and boil until fork tender, about 15-20 minutes. Drain and cut into bite-sized pieces while still warm.
While potatoes are boiling, bake bacon at 400° F until crisp, about 20-30 minutes. Remove from oven and crumble. Alternatively, fry bacon on stovetop until crisp.
Whisk together lemon juice and next 4 ingredients in a large bowl. Slowly whisk in olive oil in a steady stream until emulsified. Add warm potatoes, parmesan cheese, basil, and bacon; toss gently to coat.
At this point, potato salad can be served warm. Otherwise, refrigerate for 2-3 hours for cold potato salad.
Notes
Basil potato salad will keep in the refrigerator for up to 5 days. To make vegan, leave out bacon and substitute the parmesan cheese with nutritional yeast. For vegetarian, simply leave out the bacon.