Toss potatoes with oil, ancho chile powder, salt, and pepper. Roast at 400° for approximately 25 minutes or until potatoes are caramelized and fork tender. Cool potatoes.

Heat one tablespoon of vegetable oil in a large saute pan. Sweat veggies with a pinch of salt. Cool veggies.

Combine mayonnaise, vinegar, liquid smoke, veggies, bacon, scallions, and remaining dry ingredients. Season with salt and pepper.