Medley Potato Salad

Boiled baby potatoes are so simple and delicious. If you like creamer potatoes, they work great in this recipe. And my favorite potato salad ever! It's easy and very tasty.
Ingredients:
I kg gourmet baby potatoes
1 small fresh gherkin, peel and sliced
1 small meadow carrot, diced
2 thinly sliced ham
3-4 boiled eggs
½  small red onion, chopped thinly
½ cup fresh finely grated parmesan cheese
generous amount of peeled pecorino cheese
a spring of dill for garnish
For The Dressing:
200g mayonnaise
2 tbsp classic yellow mustard
1½ tbsp  whole grain mustard
2 tbsp white wine vinegar with walnut (vinaigre de vin blanc aromatise a la noix)
3 tbsp honey
1 tbsp Ram sweet pickle relish
¼  cup all purpose cream
2 spring fresh dill, chopped
2 spring fresh parsley chopped
pinch of paprika
salt and pepper to taste
Preparation:

1. Rinse the potatoes and peel and cut the large size into halves. Meanwhile, pour cold water in a deep sauce pan with salt and bring to the boil over medium heat. Add the potatoes and steam, uncovered for about 10 minutes or just until tender.

2. Drain in a colander and set aside to cool slightly.

3. Place the sliced ham in a heated pan and fry over medium high heat. Cook until light golden and crisp, transfer to a plate lined with paper towel to cool and shred. If there is a sufficient amount of fat on the piece of ham no oil will need to be added to the pan.

4. To make the dressing, place all the dressing ingredients in a large mixing bowl and whisk until thoroughly blended and smooth.

5. When the potatoes are cool enough, place in a dressing mixture follow by gherkin, carrots, chopped parsley and dill and toss gently. To serve, transfer the potatoes to a individual serving salad plate. Top with the chop boiled eggs and shredded ham, sprinkle with a pecorino cheese and to garnish with fresh dill in you like.