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In a large pot bring some water to the boil and cook the potatoes with the peel for about 10-15 minutes depending on size. They should be nice and tender when done.
With a knife, gently peel the potatoes while they are still a little hot (if preferred you can leave the peel on).
Dice the potatoes into smaller bite-size pieces.
In a bowl, add the creme fraiche, the greek yogurt, finely chopped chives, finely chopped onion and a pinch of salt. Mix all the ingredients into a nice dressing.
Add the potatoes and gently mix them with the dressing.
Decorate the potato salad with chopped chives and cherry tomatoes (if used).
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