Place quartered potatoes in a medium pot and cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer 10-15 minutes until just slightly tender, yet slightly firm. Drain potatoes and let cool slightly. Once cooled, lightly brush olive oil over potatoes.

Heat a grill to medium-high heat. Place potatoes on tin foil and grill 8-10 minutes, turning occasionally until potatoes are slightly charred and tender when poked with a fork. Remove potatoes from grill and transfer to a serving bowl.

Make the dressing: In a small bowl, whisk oil, lemon juice, mustard, and agave until smooth. Stir in basil, cooked bacon, and season with salt and pepper to taste.

Pour dressing over grilled potatoes and gently toss to coat. Chill salad until ready to serve. Enjoy!