Spicy Tex Mex Tater Salad

At the request of my mother in law I am going to try and write this recipe down.  This is a spicy, smokey take on a traditional potato salad.  My husband says this really isnt a potato salad, it just happens to have potatoes in it, but I’ll let you be the judge.

Everything is an estimate because I never measure,so just wing it and you will do fine.

6-8 red skin potatoes
4-6 hard boiled eggs
2 celery stalks
1 cup black beans, rinsed
8 slices of bacon
red bell pepper
1 cup of cilantro
1 – 1.5 cups of mayonase
1-3 chiles in adobe
1/2 tspn lemon juice
1 tablespoon of sugar

Cut the potatoes into bite size chunks and boil until tender.  Cool and set aside.
Cook the bacon until crisp and crumble, set aside.
While the potatoes are still cooking dice the celery, red bell pepper, eggs, and cilantro.  Place everything into a large bowl, adding in the black beans.  Fold the ingredients until everything looks distributed.
In either a small food processor, like the cuisinart mini prep, or a blender place the mayo, a little of the sugar and a squirt of the lemon juice.  Typically i will preach that juice from a lemon is so much better than the squirty kind but in this case its perfect.  The purpose of the juice is to cut the mayo flavor back a bit not to really taste the lemon.  Give it a quick whirl to combine the ingredients.  Now add the chilies one at a time, pulsing the mixture several times to distribute the chili.  Before you add another one, taste it! The heat should sneak up on you with a hint of the smokey flavor.  However, if you want to burn your face off go for it.  At this point I just keep adding sugar, lemon and the chilies until it tastes right.
Then, adding a little at a time, combine the spicy mayo with the additional ingredients.

Hint: if you arent going to serve it the same day its made, hold off on the bacon and add it at just before serving. This way it stays crispy and doesnt get soggy sitting in the fridge.