Red Potato Salad - cooking recipe

Ingredients

2 1/2 lbs small red potatoes
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup sour cream or 1/2 cup creme fraiche
1/2 cup mayonnaise
1/4 cup fresh basil, cut into thin strips
1/4 cup minced fresh italian flat leaf parsley
1 clove garlic, finely minced
2 tablespoons vinegar (I use white wine vinegar)
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Preparation

Cover potatoes with lightly salted water and add lemon juice.
Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
Drain and cool.
Meanwhile, whisk together the rest of the ingredients.
Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
Chill until serving time.