Place potatoes in a large pot of salted water, ensuring they are covered. Bring to a boil and cook until tender. Drain and set aside to cool.
Once potatoes are cool, chop into pieces that are no larger than 1 inch in size. It's ok if the peels start to come off, I put them in the salad anyways. Place the chopped potatoes in a large bowl.
Add bacon, jalapenos, red onion, and gorgonzola to the bowl.
In a small bowl, mix together mayonnaise, Dijon mustard, yellow mustard, salt, and pepper. Add to the potato mixture.
Mix gently with a spatula to combine. Taste and add more salt if desired.
Cover and refrigerate until ready to serve.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/bacon-jalapeno-gorgonzola-potato-salad/