To cook the potatoes
Boil the potatoes, uncovered, in boiling salted water for approx. 25 mins. until soft. Remove and drain, cut into quarters.
Mix the mustard, vinegar, oil and honey in a bowl, stir in 1 tbsp cream cheese, season. Set aside the remainder of the cream cheese. Add the warm potatoes to the dressing and mix.
Mix the cress and herbs into the potatoes. Spread the reserved cream cheese on a plate, arrange the salad on top.