Puree the cream cheese, parsley, vinegar, water and salt.
Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, add to the dressing, mix and leave to cool, season.
Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Slice the eggs in half, plate up with the potatoes.