Place the halved baby potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the potatoes in a colander and let them cool for a few minutes.

In a mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.

In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, and fresh basil.

Pour the dressing over the salad and toss gently to coat all the ingredients.

Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.