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 tsp Mustard
1/2 cup Mayonnaise
1 tsp Salt
1 tsp Seasoned pepper
2 tbsp Vinegar
1 cup Heavy cream
2 tbsp 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.