4 cups of cubed potatoes
4 hard boiled eggs, chopped
1/2 cup candied jalapeños, chopped
10 slices of bacon, cut into 1 inch pieces
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup candied jalapeño brine
1 tablespoon Dijon mustard
1 teaspoon salt
1 stalk celery, diced
3 green onions, chopped
1/2 cup cheddar cheese, shredded
Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Cook the bacon in a skillet until crisp. Place on paper towel to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet. Add the mayonnaise, sour cream, mustard, brine and salt to the bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, candied jalapeños, celery and onions. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Cover and refrigerate for at least 2 hours before serving.