Tri-Color Potato Salad

Fill a large saucepan half full with cold water. Add potatoes; bring to a boil over high heat. Reduce heat to medium. Simmer, covered, for 12 to 15 minutes or until potatoes are fork-tender. Drain; cool completely.

Stir together mayonnaise, sour cream, lemon zest, lemon juice, basil, Dijon, sea salt, and white pepper in a medium bowl. Stir in red bell pepper.

Cut cooled potatoes into quarters; add mayonnaise mixture and toss to coat. Cover and chill 2 to 6 hours. To serve, garnish with additional lemon zest and chopped basil, if desired.