2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced
3-4 thick bacon slices, cooked and crumbled

Toss potatoes with olive oil and place on a foil-lined cookie sheet. Roast at
450°F 20 to 25 minutes or until tender and golden, stirring occasionally.
Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in
a slow, steady stream. Gently toss potato and onion with the mixture.
Sprinkle with bacon

Serve immediately.