• In a large bowl, combine the red onion, garlic, olives, dill pickles, basil, dill, lemon zest, olive oil, red wine vinegar, honey, kosher salt, and black pepper. Toss well and set aside to quick pickle while you prepare the remaining ingredients.

  Cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to cool and reserve 1 teaspoon of the bacon grease for the dressing.

  Place the potatoes in a steamer basket over about 1 inch of simmering water. Cover and steam for 18 to 22 minutes, or until a knife slides easily into the center of the potatoes. If you prefer, boil the potatoes in salted water for 15 to 20 minutes, or until fork tender. Drain well. Cut the warm potatoes in half.

  While the potatoes are cooking, combine the Boursin cheese, lemon juice, olive oil, dill pickle brine, reserved bacon grease, honey, and black pepper in a medium bowl. Whisk until smooth and creamy.

  Add the warm potatoes to the quick pickle mixture and gently toss until evenly coated. Let the potatoes rest for 10 minutes so they can absorb the flavors of the marinade.

  Crumble the bacon and add it to the potatoes along with the Boursin dressing. Fold everything together gently until evenly coated.

  Taste and adjust with additional kosher salt, black pepper, or lemon juice if needed before serving.

Notes

• Steaming the potatoes helps keep them from becoming waterlogged, allowing them to soak up the flavors of the quick pickle before the creamy dressing is added. If you prefer, you can boil the potatoes in well-salted water until fork tender.

  This potato salad is very flexible. Green olives, Kalamata olives, or even chopped black olives all work well. If you enjoy capers, substitute them for the dill pickles or use a combination of both for an extra briny flavor.

  For the best flavor, make the potato salad a few hours ahead of time and refrigerate before serving. The flavors continue to develop as it chills.