Cook the potatoes

• Cut the potatoes into quarters.
• Boil them in salted water until tender.

Drain and cool

• Drain the potatoes, then run them under cold water until cool.

Make the dressing

• In a bowl, combine the crème fraîche, mayonnaise, Dijon mustard and lemon juice.
• Season with salt and pepper.

Mix the salad

• Add the cooled potatoes, red onion and chives to the dressing.
• Mix well to coat everything evenly.

Serve

• Pile the salad up high in a serving dish and serve.