Mexican Potato Salad

Steps

• 1

  Preheat oven to 400°F.
• 2

  In a large bowl, combine the potatoes, poblanos, jalapeños, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Stir well to combine and transfer to a baking sheet lined with foil paper. Roast for 20 minutes, turn potato mixture and roast for another 20 minutes. Remove from oven and let cool for 30 minutes.
• 3

  While potatoes are roasting, transfer the red onions to a small bowl, cover with cold water and set aside. Chop the bacon and green onions and set aside.
• 4

  In a medium bowl, combine the mayonnaise, Dijon mustard, chipotle, adobo, lime juice, granulated garlic, smoked paprika, cumin, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Whisk to combine and while whisking add the 1/4 cup of olive oil. Taste for salt and set aside.
• 5

  Transfer the cooled potato mixture to a large bowl. Add the bacon, drained red onions, and mayonnaise dressing. Stir well to combine. Fold in the green onions before serving. Serve at room temperature.