Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until tender.

Drain the potatoes and let them cool slightly.

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

In a small bowl, whisk together the basil pesto, olive oil, lemon juice, salt, and pepper.

Add the cooled potatoes to the bowl with the vegetables and pour the pesto dressing over the top.

Gently toss everything together until well combined.

Transfer the salad to a serving dish and garnish with shaved parmesan and fresh basil.

Serve at room temperature or chilled.