Preheat oven to 400ºF.
Put potatoes in a medium sauce pan and cover with cold water. Bring to a boil, then reduce heat to medium and cook until fork-tender, about 15 minutes. Drain and let cool.
Toss potatoes in olive oil and roast for 10 minutes. Meanwhile, sauté bacon in a skillet over low heat until crispy, about 12 minutes. Drain bacon on paper towels.
Put eggs in a small saucepan and cover with cold water. Bring to a boil, remove from heat, cover and let stand 6 minutes. Drain and run under cold water to cool before peeling and chopping.
In a small bowl, combine mayonnaise, Cholula Chipotle, scallions, chipotle puree and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and eggs; fold in the mayonnaise mixture. Serve at room temperature.