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 20 minutes or until fork tender. Drain and allow to cool for 15-20 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.