Core and dice the green bell pepper and poblano pepper.

Dice the onion.

Combine the peppers, onion, and water in a saucepan.

Bring to a boil, then reduce heat and simmer for 15 minutes until peppers are soft.

Transfer the pepper-onion mix to a blender and puree until smooth.

Add vinegar, salt, and pepper to the puree.

Slowly drizzle in olive oil while the blender is running to emulsify.

Set the dressing aside.

Bring water to a boil in a pot and add the potatoes.

Reduce heat and simmer for 8-10 minutes until potatoes are just tender.

Drain and spread potatoes on a platter to cool.

Prepare a bowl of ice water.

Bring another pot of water to a boil, add asparagus, and blanch for 30 seconds until bright green.

Immediately drain and plunge asparagus into ice water.

Drain and spread asparagus on a platter to cool.

Combine potatoes, asparagus, scallions, and parsley in a bowl.

Pour the dressing over the salad and toss to mix.

Taste and adjust seasoning.

Toss well to blend.