Place the halved baby potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

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

Once the potatoes are cooked, drain and let them cool slightly. In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, and basil.

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

Serve the potato salad warm or chilled, garnished with additional basil if desired.