To make the bread and butter jalapeños, pack the sliced peppers into a pint-sized jar.
Place the vinegar, sugar, salt, mustard seed, cloves, allspice, and cinnamon stick into a pot and bring to a boil, then pour over the jalapenos.
Let cool (about half an hour), then cover and refrigerate. The jalapeños will be ready in 2 hours.
To make the potato salad, in a large pot, cover the potatoes with cold water, add the salt, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.
Drain potatoes and rinse in cold water. Toss with the vinegar and let cool in the refrigerator for half an hour.
After the potatoes have cooled, gently stir in the celery, green onions, jalapeños, mustard, mayonnaise, paprika, and jalapeño pickle juice. Taste and add salt and black pepper, if desired.
Texas potato salad with bread and butter jalapeño pickles | www.homesicktexan.com