Creamy Texas Potato Salad

6 Cold, boiled potatoes
2 Hard-boiled eggs
2 Onions, chopped
1/4 lb Bacon, fried, cut into small pieces

1 jalapeno pepper diced
1 ts Mustard
1/2 c Mayonnaise
1 ts Salt
1 ts Seasoned pepper
2 tbs Vinegar
1 c Heavy cream
2 tbs Butter

Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes,
add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to
boiling point and pour slowly on egg mixture. Add butter. When butter is melted
pour mixture over potatoes. Add mayonnaise and chopped bacon and mix carefully.
Cool and serve. Garnish with grated carrots, jalapeños, parsley, and a red radish
in the middle.