Place the potatoes in a large pot of salted water. Cover potatoes with cold water and bring to a boil. Reduce to a simmer and cook until tender, approximately 20 minutes. Drain and rinse with cool water then cut into quarters.
Whisk together mustard, olive oil, vinegar, sugar, cinnamon, sea salt and pepper; pour the mixture over the hot potatoes, toss, and set aside for 30 minutes. Just before serving, add the basil; toss to combine.
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