Start by cutting the baby potatoes into half and the bigger ones into quarters.

Drop them into a pan of salted boiling water and cook until tender.

Drain them into a colander then run cold water over until they cool down.

Tip the cooled potatoes in a large mixing bowl, then add in the red onion, chives, crème fraiche, mayo, mustard and the zest and juice of a lemon.

Season with salt and pepper then stir it well until it’s well combined.

Pile it up high in a salad bowl and serve it alongside your barbecue or summer spread.