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 ½ 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 ¼ cup dijon mustard 1 tablespoon garlic 2 tablespoons minced chipotle in adobo (adjust up or down to your level of heat)

Preheat oven to 400 F. Spray potato chunks with olive oil spray and toss them with Emeril's essence. Bake for 25 minutes, toss and bake another 20-25 minutes until browned on the outside, tender in the middle. Place in bowl and let cool. While potatoes are cooling, put aioli ingredients in a food processor and mix together. Add onions, boiled eggs, to potatoes and toss with aioli. Sprinkle with bacon pieces just before serving.