Wash the waxy potatoes under cool running water, cut them into 1-inch cubes and place them in a large pot with salted water. Bring to a boil and cook for about 10 minutes until tender yet firm. Drain and let cool.

In a skillet, heat extra virgin olive oil over medium heat. Sauté turkey bacon for 5-7 minutes until crispy and golden brown. Transfer to a plate lined with paper towels to cool.

Combine sour cream, Dijon mustard, lemon zest and juice, red chili flakes, sea salt, and black pepper in a bowl. Whisk until smooth and taste to adjust seasoning.

In a large bowl, toss the cooled potatoes with turkey bacon, chives, and basil. Pour the dressing over and fold gently to combine.

Cover and refrigerate for at least 30 minutes before serving to meld the flavors. Stir before serving to integrate the dressing.