Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.

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

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

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.