Potato Salad with chipotle peppers
Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste before adding or taste as you as you add just don't dump them all in. Each pepper has it's own heat level.

1/2 red pepper, diced
3 scallions, finely sliced
2 stalk celery , sliced
1 tablespoon fresh cilantro, chopped
1 cup mayonnaise
2-4 chipotle chiles in adobo, deseeded and diced finely (or more, use the seeds if you like the heat)
1 tablespoon sugar
8 slices bacon, cooked very crisp and crumbled reserve 1 tablespoon for garnish
1 (15 ounce) can black beans, rinsed and drained
6 hard-boiled eggs, diced
8 medium red potatoes, cooked,cooled and diced
salt & pepper

Mix first 7 ingredients together. Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper. Mix well. Taste to see if you need to add salt and pepper. I myself like lots of pepper. Top with bacon bits. Chill& Serve.

 

 2010  Nathan Krämer  Blair, Nebraska   http://www.nathankramer.com/cookbook/