INGREDIENTS

2 lbs. Red Skin Potatoes  
1/2 cup  Mayonnaise  
1/4 cup  Sour Cream  
3 Tbsp. Piri Piri Sauce , medium (Nandos) 
1 Tbsp.  Lemon Juice 
1 tsp. Kosher Salt  
1/3 cup Green Onion , thinly sliced 
1 tsp. Chimmichurri Sauce  
1 Tbsp. Fresh Parsley  

DIRECTIONS

1.) Place potatoes in stockpot and cover with water. Bring water to a boil and cook until potatoes are just fork tender approximately 10-15 minutes. Remove from water and cool completely.

2.) While potatoes are cooling, whisk together remaining ingredients in mixing bowl.

3.) Slice potatoes into ½ moons and fold into piri piri aioli.

4.) Place potato salad in covered storage container.

5.) Label, Date and Refrigerate.