Place potatoes in a large pot. Cover with water. Add a couple shakes of salt. Bring to boil then reduce to simmer and cook until fork tender (20 minutes). Once cooked drain and allow to cool then chop to bite-sized pieces.
Preheat oven to 400 deg. Line baking sheet with aluminum foil. Lay out bacon in a single layer. Bake for about 15 minutes. Let cool then crumble.
In a small bowl mix together mayo, mustards, pickle relish and spices until smooth.
In a large bowl combine dressing with potatoes, bacon, and chopped hard boiled eggs.
Fold in onions and jalapeño pepper.
Top with more fresh ground pepper if you'd like.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/creamy-potato-salad/