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1
In a large saucepan, cover the potatoes with water, add 1 tablespoon of salt and bring to a boil.
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2
Simmer over moderate heat until tender, about 20 minutes.
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3
Drain and let cool.
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4
Quarter the potatoes and put them in a large bowl.
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5
Meanwhile, light a grill or preheat the broiler.
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6
Grill or broil the poblanos until charred all over.
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7
Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.
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8
Discard the charred skin, stems and seeds and cut the chiles into thick rounds.
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9
Brush the onion slices with 1 tablespoon of the oil and grill or broil them until tender and lightly caramelized on both sides, about 10 minutes.
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10
In a medium skillet, toast the oregano leaves over low heat, until just fragrant, about 10 seconds.
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11
Transfer the oregano to a plate.
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12
Add the coriander and cumin seeds to the skillet and cook, stirring, until fragrant, about 1 minute.
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13
Mince the seeds with a knife or grind in a mortar.
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14
Add the bacon to the skillet and cook over moderate heat until crisp, about 6 minutes.
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15
Let cool, then coarsely chop the bacon.
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16
In a small bowl, stir the remaining 1/3 cup of olive oil with the vinegar, cilantro, oregano and toasted spices.
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17
Add the jalapenos, bacon, grilled onions and dressing to the potatoes and toss gently.
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18
Season with salt and pepper.
