Lemon-Basil Potato Salad

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2 pounds baby red potatoes, cut into 1-inch pieces or quartered if small

Kosher salt, to taste

4 slices thick cut bacon, cut into 1/2-inch dice

1/2 cup mayonnaise

2 tablespoons sour cream

2 tablespoons fresh lemon juice

2 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon reserved bacon fat)

2 tablespoons minced basil + 2 tablespoons thinly sliced (chiffonade) basil, for garnish

Ground black pepper, to taste

1/2 cup diced celery

1/2 cup diced red onion

1/4 cup thinly sliced green onions

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