Start by washing your baby potatoes under cool running water to remove any dirt. Once cleaned, halve them to ensure even cooking.

In a large pot, add the halved potatoes and cover them with cold water. Sprinkle in some salt for added flavor. Bring to a boil, then reduce to simmer. Cook for 15-20 minutes, or until fork-tender.

Once cooked, carefully drain the potatoes in a colander and let them sit for a few minutes to cool.

In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey until smooth.

In a large serving bowl, toss the cooled potatoes with chopped red onion and halved cherry tomatoes. Drizzle dressing over the mixture and gently stir to combine.

Fold in the fresh parsley and basil to enhance the flavor and visual appeal.

Cover and let chill in the refrigerator for at least 30 minutes before serving.