Cut red potatoes into quarters and roast at 475 degrees until browned and can be pierced with a fork. 

Roast several poblano peppers until blistered and soft. Remove the skin, stems, and seeds, and chop. 

Slice red onion into half circles, and vegan jalapeño havarti cheese block into cubes.

Toss together adding red wine vinegar to combine. 

Let sit in fridge overnight. Serve at room temperature. Enjoy!