1. Cut the potatoes into bite-sized pieces, roughly 2.5 cm or 1 inch in size, and chop the chives finely to release their flavor and aroma.

2. In a separate bowl, whip the heavy cream until stiff peaks form, which should take around 3-4 minutes with an electric mixer on medium-high speed. Set the whipped cream aside in the refrigerator to keep it chilled.

3. In another bowl, mix together 250ml or 1 cup of mayonnaise, 125ml or 1/2 cup of crème fraiche, 6g or 1 teaspoon of salt, and 3g or 1/2 teaspoon of pepper until well combined and smooth.

4. Add 500g or 1.1 pounds of cooked potatoes and the chopped chives to the mayonnaise mixture. Stir until the potatoes are well coated and the mixture is evenly distributed.

5. Fold in the whipped cream until fully incorporated, taking care not to deflate the cream. Taste the mixture and adjust the seasoning as needed to achieve the perfect balance of flavors.

6. Garnish with thinly sliced red onion, if desired, to add a pop of color and a touch of sweetness to the dish.