Oven Roasted Potato Salad With Chipotle Aioli

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2.5 lbs, or about 6 large red potatoes scrubbed, and cut into bite size chunks

1/2 vidalia onion, diced

8 boiled eggs, cut into bite size chunks

6 bacon slices browned and crumbled

2 teaspoons Emeril's Essence

olive oil spray

Chipotle Aioli:

1 cup mayo

2 tablespoons white wine vinegar

1/4 cup dijon mustard

1 tablespoon garlic

2 tablespoons minced chipotle in adobo (adjust up or down to your level of heat)

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