Start by washing the baby new potatoes thoroughly. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

While the potatoes are cooking, in a small bowl, mix the low-fat crème fraîche with the finely chopped chives and sliced spring onions. Season the dressing with salt and pepper to taste.

Once the potatoes are cooked, drain them and let them cool slightly. Cut the potatoes in half or quarters, depending on their size, and place them in a large mixing bowl. Add the crème fraîche mix to the warm potatoes and gently toss to coat evenly.

Transfer the potato salad to a serving dish. Garnish with extra chives or spring onions on top. Serve the salad warm or chilled, depending on your preference.