Potato Salad with Olive Oil, Bacon and Shallots

• 1 1/2 pounds small red and/or white potatoes, unpeeled
• 4 slices bacon
• 1 shallot, diced
• 1 clove garlic, minced
• 2 tablespoons low-fat sour cream
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon horseradish
• 1 teaspoon mustard (I used spicy brown, but yellow or Dijon would work, too)
• 2 teaspoons honey
• juice and zest of 1 lemon
• 5 fresh basil leaves, chopped

Quarter the potatoes; place in a stock pot and cover with water.  Bring to a boil over medium high heat and cook just until tender, but not falling apart.  Drain and cool.

In a skillet, cook the bacon until crisp; drain on a paper towel and crumble into pieces.  Add the shallot and garlic to the hot skillet and cook in the bacon grease for 1-2 minutes until golden brown.  Using a slotted spoon, scoop out the shallot and garlic, draining off the grease.

In a large bowl, combine the potatoes, bacon, shallot and garlic.  In a separate bowl, whisk together the remaining ingredients; pour over the potatoes and toss to coat.  Refrigerate until ready to serve.

Yields 6 servings.

Recipe from Curly Girl Kitchen