Start by placing the halved baby potatoes into a large pot of salted water. Bring to a boil and cook for about 10-15 minutes or until fork-tender.

While the potatoes are cooking, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside.

In a large mixing bowl, combine the diced bell pepper, halved cherry tomatoes, finely sliced red onion, and chopped parsley.

Once the potatoes are done, drain and allow them to cool for a few minutes. Add them to the bowl of vegetables, then pour the dressing over the top. Gently toss to combine until everything is coated evenly.

Taste the salad and add more salt, pepper, or dressing as needed.

Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!