Start by placing the halved baby potatoes in a large pot. Cover them with cold water and add a generous pinch of salt before bringing to a boil over medium-high heat.

Once the water is boiling, lower the heat and let the potatoes simmer for about 15 to 20 minutes, or until they’re tender enough to be pierced easily with a fork. Drain the potatoes and allow them to cool.

In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey until you achieve a smooth dressing. Season with salt and pepper.

In a large mixing bowl, combine the cooled potatoes, chopped red onion, and halved cherry tomatoes. Pour the freshly made dressing over the top and toss gently to coat everything evenly.

Fold in the chopped parsley and basil, adjusting the seasoning if needed. This salad can be served warm or chilled, but letting it sit for about 30 minutes allows the flavors to meld beautifully.