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1
In a large stockpot add fingerling potatoes and fill pot with cold water until potatoes are covered by two inches. Turn on high and add a nice pinch of salt. When water starts to boil turn down heat to a simmer and gently stir. Potatoes should be ready a few minutes after water has boiled. Check by piercing the potatoes with the tip of your paring knife. You want the knife to go through the potatoes easily and then taste to double check. Keep checking about every minute until potatoes are tender. This should take about 15-20 minutes from start to finish. When done, carefully pour potatoes into a colander and rinse with cold water to stop residual cooking.
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2
Preheat a grill pan to medium high heat. Brush fingerlings and all three types of peppers with canola oil. Sprinkle with salt and pepper to taste. Put them onto the hot grill and grill on all sides until you have nice grill marks, about 5-7 minutes a side.
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3
Place peppers in a bowl and cover tightly with plastic wrap. Allow them to cool for around ten minutes. Also let grilled potatoes cool to room temperature on a sheet pan.
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4
With your hand or a paring knife carefully remove the charred skin off of the peppers. Don't worry about removing all the skin-it's okay to have some skin on there. (I always wear gloves when working with hot peppers.) Remove the stem and seeds from the peppers. Dice the red bell pepper into 1/4 inch dice and set aside.
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5
In a blender add poblanos and jalapeno, lime zest and juice, vinegar and agave. Blend until smooth.
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6
In a large bowl add Vegenaise, blended poblano mixture, salt and pepper and mix with a whisk until smooth. Add bell peppers, celery, cilantro, red onion, scallions and fingerling potatoes. With a spatula carefully fold everything together until incorporated. Cover with plastic wrap and refrigerate until ready to serve.
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7
Always check for seasoning before serving.
