Bring a large pot of salted water to a boil. Add 4 cups of quartered red potatoes and cook until fork tender, about 10-15 minutes. Be careful to not overcook or potatoes will be too mushy for the potato salad. Drain the potatoes and let cool in a large bowl.

Once the potatoes are cooled down, stir in Bellwether Farms Crème Fraîche,1 tsp of lemon juice, ½ of sliced red onion, 1 tbs chopped dill, 1 tbs chopped chives, 1 tsp salt and ½ tsp pepper.

Season to taste.

Enjoy!