Begin by scrubbing the potatoes thoroughly under cool running water. Place them in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for approximately 10 minutes, until tender yet firm.

While the potatoes are cooking, prepare the other ingredients: chop the onion and basil finely, zest and juice the lemon, and cut the bacon into small pieces.

In a skillet over medium-high heat, fry the diced bacon pieces for about 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess grease.

After draining the cooked potatoes, allow them to cool slightly in the pot, then cut each potato into bite-sized pieces.

While the potatoes are warm, transfer them to a large mixing bowl. Season with sea salt and black pepper, then add lemon zest and juice. Toss gently to coat.

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

Fold the dressing into the warm potatoes, then add chopped onions, basil, and crispy bacon, stirring gently to combine.

Your Tasty Jamie Oliver Potato Salad is best served slightly warm or at room temperature. Chill for 15 minutes in the fridge if you prefer it cooler.