Chipotle Potato Salad

1 Add potatoes to a large pot and fill with water so it just covers the potatoes
2 Place on stove and bring to a boil
3 Once potatoes are boiling, reduce to a rolling simmer and cook for an additional 20 minutes until potatoes are fork tender but not mushy.
4 Drain potatoes and let cool
5 Meanwhile in a large bowl combine Sir Kensington's Chipotle Fabanaise, lime juice, garlic and salt and whisk together
6 Once potatoes are cool enough to touch, gently peel skins off and dice.
7 Add potatoes (the can still be warm) to a large bowl with the Chipotle Fabanaise
8 Add red onions, chopped poblano, red pepper, cilantro, black pepper and salt to the same bowl and toss to coat thoroughly