Chimichurri Potato Salad

4 medium to large Russet Potatoes (skins on) 
1 serving prepared Chimichurri Sauce (follow recipe on back label) this step can be done a day ahead. 
1 cup of mayo 
1/4-1/2 cup diced red onion
1 red bell pepper finely chopped

In a small bowl combine mayo and entire batch of Chimichurri Sauce and set aside aside.

Boil whole potatoes for 30-40 minutes or until fork tender. Drain and allow to cool for at least 20 minutes. Remove skins with a pairing knife and cut potatoes into bite size pieces.

In a large bowl place potatoes, diced red onion, chopped red pepper and Chimichurri mayo and stir until combined. Cover and refrigerate for up to 2 hours before serving.