Cooking time: 20 minutes

1. Place the unpeeled potatoes into a pot of cold water with a pinch of salt. Cook for 20 minutes or longer, depending on the size of the potatoes. Drain and allow to cool.
2. Meanwhile, cook the hardboiled eggs for 10 minutes, calculating from the time the water begins to boil. Drain and cool. Peel the eggs and rinse under cold water to remove any bits of shell.
3. Peel the potatoes and cut into large cubes. Place into a bowl.
4. Wash, seed and dice the tomatoes. Add the tomatoes to the bowl.
5. Add the sliced cornichons, diced ham and chopped hardboiled eggs. Season with salt and pepper.
6. In a bowl, thin the mayonnaise with the cream and aged wine vinegar. Pour the dressing over the salad and combine gently. Garnish with a few parsley leaves.
7. Refrigerate for at least an hour before serving.