Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
Place potatoes cut side down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.
Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients (1 tsp. olive oil, 1/8 tsp. salt, halved cherry tomatoes, cucumber chunks, spinach leaves, red onion, and basil). Mix well.
In a small bowl, whisk together the red wine vinegar, 1Tbsp. olive oil, dijon mustard, chopped garlic, 1/8 tsp each of salt and black pepper for the dressing. Drizzle over salad, and toss to coat. Dig in!
Recipe courtesy of US Potato Board.