SPICY CHIPOTLE POTATO SALAD
½ medium red pepper, diced
3 whole scallions, finely sliced
1 large rib of celery, sliced
1 Tbs chopped fresh cilantro (or parsley)
1 cup mayonnaise
2 canned chipotle chiles in adobo, deseeded and diced finely
1 Tbs granulated sugar
8 slices bacon, cooked very crisp and crumbled (reserve 1 Tbs. for garnish)
15 ounce can black beans, rinsed and drained
6 large hard-boiled eggs, diced
8 medium red potatoes, cooked, cooled and diced
salt and pepper to taste
1. In a large bowl, mix first 7 ingredients together (through sugar). Toss in remaining ingredients through potatoes. Mix well.
2. Season, as needed, with salt and pepper. Top with bacon bits. Chill for a few hours before serving.
Recipe Source: ‘Patissac’ of CLBB
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