Jalapeno-Cheddar Potato Salad – Duke's Mayo

Ingredients

• 2 lbs. baby potatoes, halved, or quartered if large
• Kosher salt
• 8 slices bacon, cooked and crumbled
• 13/4 cup shredded cheddar
• 4 scallions, chopped, plus more for garnish
• 3/4 cup thinly sliced pickled jalapeños, plus more for garnish
• 4 oz. cream cheese, room temperature
• 1/2 cup Duke's Mayonnaise
• 1/4 cup white wine vinegar
• 1 tsp. garlic powder
• Freshly ground black pepper