Roast the Poblano Peppers and Garlic

1. Preheat the oven to 425°F.
2. Slice a head of garlic in half and place it flat-side down on a baking sheet with the poblano peppers. Drizzle with olive oil, salt, and pepper; use your hands or a brush to spread and coat.
3. Roast for 20 minutes, turning the peppers occasionally, until the skin is charred and blistered on all sides.
4. While the garlic and poblano peppers are roasting wash and dry the baby potatoes, and slice them into fourths.

Boil the Potatoes

1. Fill a large pot with cold water and season with a teaspoon of salt. Stir to dissolve salt. Add the potatoes and boil until fork tender.
2. While the potatoes boil, make the mayo dressing.

Cilantro Lime Garlic Mayo

1. Prepare the dressing by whisking together vinegar, mayo, olive oil, whole-grain mustard, pure maple syrup, lime zest, lime juice, and cilantro until creamy. Place the dressing aside.

Put it All Together

1. Drain the potatoes and place them into a large bowl.
2. Remove roasted poblano and garlic from the oven. Allow to cool. Then, remove stems, skin, and seeds. Chop the peppers into small pieces. Chop and press the roasted garlic into a paste with a knife.
3. Add the seasoned mayo mixture, peppers, and garlic paste to the potatoes. Lightly toss with two spoons until the potatoes are evenly coated with ingredients.
4. Transfer the potato salad to a container with a lid and refrigerate for at least 4 hours or until chilled.
5. Serve cold.