Smokey Ancho Chile Potato Salad

• 5 lb red potatoes; cut in bite size pieces
• 3 tbsp ancho chile powder
• 2 tbsp vegetable oil
• 1 cup mayonnaise
• 1 packages maple bacon; cooked and diced
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp liquid smoke
• 3 stalks celery; medium dice
• 1 yellow bell pepper; medium dice
• 1 red onion; medium dice
• 1 bundle scallions; medium slice
• 1 salt and pepper

1. Toss potatoes with oil, ancho chile powder, salt, and pepper.
2. Roast at 400 for approximately 25 minutes or until potatoes are caramelized and fork tender.
3. Cool potatoes.
4. Heat one tablespoon of vegetable oil in a large saute pan.
5. Sweat veggies with a pinch of salt.
6. Cool veggies.
7. Combine mayonnaise, vinegar, liquid smoke, veggies, bacon, scallions, and remaining dry ingredients.
8. Season with salt and pepper.

red potatoes, chile powder, vegetable oil, mayonnaise, maple bacon, apple cider vinegar, brown sugar, paprika, garlic, liquid smoke, stalks celery, yellow bell pepper, red onion, scallions, salt

Taken from cookpad.com/us/recipes/343550-smokey-ancho-chile-potato-salad (may not work)