Start by peeling and chopping the russet potatoes into bite-sized cubes, then place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender, then drain and let cool slightly.

In a skillet over medium heat, cook the chopped bacon until crispy, about 7-10 minutes. Transfer to a paper towel-lined plate to absorb excess grease.

In a large mixing bowl, combine the cooled potatoes, crispy bacon, and shredded cheddar cheese. Add mayonnaise, pickled jalapeños, yellow mustard, chopped hard-boiled eggs, and sliced scallions. Mix gently until well incorporated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving.