Jalapeno Popper Potato Salad

Name: Jalapeno Popper Potato Salad
Ingredients: 3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces; 1/2 teaspoon kosher salt, plus more for the boiling water; 6 slices bacon; 2 cups shredded Cheddar (about 8 ounces); 1 cup mayonnaise; 1/4 cup chopped pickled jalapenos plus 2 tablespoons brine; 3 tablespoons yellow mustard; 1/2 teaspoon freshly ground black pepper; 4 hard-boiled eggs, chopped; 4 scallions, thinly sliced, plus more for topping; 3 sweet gherkins, chopped (about 1/4 cup)