Potato Salad Sandwich
Rinse potatoes and boil for about 30 minutes or until soft. Shock with cold water and peel. Push through a potato ricer while still warm.
Peel and finely chop shallots and garlic. Rinse, dry and finely shred scallions.
Heat butter in a pan and sauté shallots, garlic, onions and scallions. Add all herbs and creme fraiche. Season with salt and pepper and chill for 2 hours in the refrigerator before serving.
Spread on bread and garnish with chives.