Ingredients
4 large Yukon Gold potatoes, peeled and cubed1-1/2 teaspoons salt, divided 1/2 cup olive oil1/4 cup lemon juice1/2 teaspoon pepper1/8 teaspoon crushed red pepper flakes1 medium sweet red pepper, finely chopped1/2 small red onion, finely chopped1/3 cup Greek olives, pitted and chopped4 bacon strips, cooked and crumbled1/2 cup crumbled feta cheese1/4 cup loosely packed basil leaves, torn
Preparation
Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl.
In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
