For the Stock and Potatoes:
In a stockpot, add all stock ingredients and bring to a boil.
Add potatoes and cook until al dente or fork tender.
While the potatoes are cooking in stock, add oil to a large skillet over medium heat. Add the diced onion to the skillet and gently cook down, adding salt and pepper to taste.
When potatoes are fork tender, strain them and carefully add them to skillet and turn heat up high. Spread the potatoes out on skillet and let cook until they turn golden brown and flip, repeating on other side. When the potatoes are done add lime juice and toss.
For the Salsa Salad:
In a large bowl, add all ingredients together and toss. Let sit for 30 minutes to marry all the flavors together.